- 4 medium Russet potatoes
- 1 Vidalia onion, cut into thin slices
- 1 garlic clove minced
- Freshly ground salt and pepper (I use Trader Joe's Garlic Salt that has garlic, sea salt, onion and pepper in it)
- A drizzle of olive oil
Wash and dry the potatoes. Cut 4 slices into each raw potato, being careful not to cut right through it. Put sliced Vidalia onions inside each space, season it with garlic, salt and pepper and then drizzle a little bit of olive oil on top.
Tightly wrap each potato separately in aluminum foil. You can prepare them in advance and leave them on the counter until you're ready to start dinner.
Preheat your barbecue on high heat. Place the potatoes over the indirect heat portion of your grill and cook them for about 1 1/2 hours. The time will vary depending on the size of the potatoes you are using, so check them after 1 hour.
NO BBQ GRILL?
You can also bake these potatoes in your oven at 425°F on the bottom shelf. To check if the potatoes are ready, pierce the potato with a fork and if it's soft inside, it's done.