Stuffed Potatoes

June 2011
Stuffed Potatoes

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Makes: 4 servings

  • 4 medium yukon gold potatoes
  • Salt and pepper
  • 1 1/4 cups sour cream
  • 1/4 cup snipped chives
  1. Wrap potatoes individually in foil. Cook on covered grill over medium-high heat, turning occasionally, until fork-tender, 45 minutes. Unwrap and grill, turning, until skin is crispy in spots, 2 to 4 minutes. Cut a pocket-like split down the middle, season with salt and pepper, dollop with sour cream and sprinkle with chives.