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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Jeannie Klugh chills out in Lancaster, Pennsylvania with this novel presentation for grilled potatoes. A foil pack makes for quick and easy cleanup, too. Ingredients:
2 medium potatoes |
1/4 cup butter, melted |
1 tablespoon prepared horseradish |
1 tablespoon v8 juice |
1 teaspoon lime juice |
1 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. With a sharp knife, slice potatoes but not all the way through, leaving slices attached at the bottom. Place each potato on a sheet of heavy-duty foil (about 18 in. x 12 in.). Fan the potatoes slightly. Brush butter between slices.
2. Combine the remaining ingredients; pour over potatoes. Fold foil around each potato and seal tightly. Grill, covered, over medium heat for 45-50 minutes or until tender. Yield: 2 servings.
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