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BBQ Vegetable Rack


Grilled "Baked" Potatoes with Chive Sour Cream

4   large baking potatoes (3 lbs/1.4 kg) (see Cook’s Tip)
2   tsp (10 mL) canola oil
1 1/2   tsp (7 mL) kosher salt
1/2   cup (125 mL) sour cream
3   tbsp (45 mL) snipped fresh chives
1   garlic clove, pressed
1/4   tsp (1 mL) coarsely ground black pepper
   Optional toppings such as butter, chopped cooked bacon and shredded cheddar cheese
  1. Prepare grill for direct cooking over medium-high heat. Brush potatoes with oil; sprinkle evenly with salt. Brush prongs of BBQ Vegetable Rack with oil. Place potatoes horizontally onto prongs. Grill, covered, 35–40 minutes or until potatoes are tender. Remove rack from grill. Remove potatoes from rack.
  2. Meanwhile, for chive sour cream, combine sour cream, chives, pressed garlic and black pepper; mix well. Serve potatoes with chive sour cream and toppings, if desired.

Yield: 4 servings

Nutrients per serving: (1 potato and about 2 tbsp/30 mL chive sour cream): Calories 350, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 750 mg, Carbohydrate 63 g, Fiber 5 g, Protein 8 g

Cook's Tips: To ensure even cooking, purchase potatoes that are all similar in size.

Small potatoes (4-6 oz/125-175 g each) can be substituted for the large, if desired. Prepare grill, prepare potatoes and place onto prongs of BBQ Vegetable Rack as directed above. Grill, covered, 23-25 minutes or until potatoes are tender.