|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|
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.