Stuffed Potatoes
June 2011
Makes: 4 servings
- 4 medium yukon gold potatoes
- Salt and pepper
- 1 1/4cups sour cream
- 1/4cup snipped chives
- 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.