BigGun’s Baked Potatoes
April 30, 2012
A new twist on an old favorite…. baked potatoes with a crispy peal that soaks from the inside out as you cook it. This is a great side to go with your main meat coarse. Serve with MOAR BUTTER, or sour cream. 🙂
1 Large Potato
1 teaspoons EVOO
1 tablespoon Butter
1 teaspoon Crushed Garlic
1.) Wash potato and cut in half the long way.
2.) With a spoon carve out a shallow “ditch” in each side of the potato.
Carve a channel
3.) Fill one side with chopped garlic the other with butter then merged the two sides back together.
4.) Completely cover the outside skin with extra virgin olive oil (EVOO) then wrap entire potato in aluminum foil. The oil makes the potato skins more crisp and very tasty!
Oil that baby up!
5.) Pre-heat grill to a least 500 then place potatoes on direct heat for 15 minutes then move to indirect heat for 45 minutes.
Grill them potatoes for about an hour
6.) Enjoy.
