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My favorite is on the grill. I cut slices of potatoes (usually unpealed red skins 1/4-1/2 inch thick) and onion.

Place the potatoes and onions on a sheet of heavy-duty aluminum foil, season liberally with salt and pepper and a SMALL pat of butter - one TBS for four people - wrap up, and place on the grill over indirect heat along side of whatever you are grilling. Cooking time is approximately 30 minutes, turning the packet every 10 minutes.

The steam in the packet cooks the potatoes and onions perfectly, keeps them nice and moist. Don't try to use more butter - the potatoes will burn.

cheffy: what's your healthy twice baked recipe?

RE: tgchi

Here's my twice baked (lower-fat) spud recipe you requested:

This low fat recipe is written for one tater at a time…

First, wash off some good ol’ russet potatoes (how ever many you need to serve whomever you’re cooking for).

Fork the spuds, spray with some nonstick spray and sprinkle with a small bit of kosher on its skin and salt and wrap ‘em in tinfoil and bake at about 410 degrees for an hour until done (they should be fork tender when you pierce them and residual heat will cook them a bit longer). Let your cute lil’ taters sit in the oven [turned off now] for another ten minutes.

Remove from oven and allow cooling down enough to work with (setting them on a rack to cool is ideal but a paper towel or paper plate will do).

-Once cooled the taters are ready to play with!

-Now, split your taters in half and gently scoop out the innards to about ¼ inch of their skins and place the tater innards in a medium sized mixing bowl (don’t worry if you scoop to deep and make a boo-boo you can still fix it by squishing it a bit together once you have the filling back inside). Hint: I use a grapefruit spoon to scoop my tater innards out.

Set your scooped out tater shells aside on a baking sheet for now…

For your tater innards mixture you’ll need the following ingredients:

Some mashed, roasted garlic (about a good couple cloves per tater so times that into your overall recipe, I roast my garlic in good olive oil btw).
Some fresh chopped chives (about 1/8th cup per tater and times that into your overall recipe per tater as well).
¼ cup of light sour cream per tater (again…just do the math per tater)
1-tablespoon light mayonnaise per tater
1/8 teaspoon Dijon mustard per tater
½ teaspoon kosher salt per tater (or to taste if you like more or less)
1-tablespoon fresh chopped parsley per tater
¼ teaspoon Paprika per tater
-Fresh ground pepper to taste-
1/8-teaspoon quality olive oil per tater
1 small pat of fresh cream, unsalted butter per tater
¼ cup grated Parmesan cheese per tater
½ teaspoon horseradish sauce per tater
1 teensy dash of Worcestershire sauce per tater
1/8 cup grated, sharp cheddar per tater (sharp cheddar is more pricey but is best because it gives you a BIG cheddar flavor without having to use half as much).

Preheat your oven to 380 degrees (or 370 degrees convection)
Now, mix all of the above and load the newly mixed innards back into the tater shells you set aside on a baking sheet. Once you’ve equally filled your one or many tater shells with the modified tater goodies, put them into the heated oven and bake about 20-35 minutes (depending on how many you make) until bubbly and slightly browned on top… then cool slightly to set on the counter and serve and enjoy.

Happy cooking,

Cheffy =0)

RE: tgchi

You're so very welcome! Yes, I'm 1/3 Irish...lots a taters in my history. :))