Grill-Baked Potatoes with Chive Butter

Active Time
25 MIN

Total Time
2 HR 10 MIN

Yield
Serves: 4

These super-easy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They’re layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious

Ingredients

1 stick unsalted butter, softened
3/4 cup finely chopped chives, plus more for garnish
1/2 cup sour cream, plus more for serving
1 1/2 teaspoons kosher salt
1 teaspoons freshly ground pepper
Four 10-ounce baking potatoes

Make Ahead

The compound butter can be wrapped in plastic and refrigerated for up to 2 days.

How to Make It

Step 1

In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and the salt and pepper; mix until smooth. Transfer the butter to a large sheet of plastic wrap and form it into a log. Wrap and refrigerate until firm, about 1 hour.

Step 2

Light a Twin Eagles gas grill. Using a sharp knife, slice each potato crosswise at 1/3-inch intervals, cutting down but not all the way through the potato. Cut the chive butter into thin slices, then carefully tuck the butter in between the potato slices. Wrap each potato tightly in aluminum foil.

Step 3

Set the potatoes on the Twin Eagles grill over low heat, cover, and cook, turning occasionally, until tender, 45 to 50 minutes. Unwrap the potatoes, garnish with finely chopped chives and serve with sour cream.

– source: Food & Wine, Recipe by Tom Mylan, Photo by Marcus Nilsson