Baked Potato

Background: Every once in a while, we get the urge to have an old-fashioned baked potato with a nice grilled steak, a total classic combination. Years ago, folks would just drop them in the oven grate and let them cook for about an hour, many times it was hit or miss if the centers were done. We use the microwave to get the initial cooking completed then they go out on the grill which helps to get the skin crispy and takes a lot less time and energy.

Ingredients:
1 russet potato scrubbed and dried
1 tbsp olive oil
1 tbsp freshly grated horseradish root
1 tbsp butter
2 tbsp sour cream
salt and pepper to taste

Steps:

Pierce the potato on all sides with a fork to allow the steam to escape while cooking.
Cook potato in the microwave for about 5-7 minutes at “Potato” setting, on a microwave safe plate.
Remove the hot potato with tongs and place it on enough foil to wrap the potato (approximately 12” x 16”).
Drizzle olive oil on potato, then add salt and pepper.
Wrap it up so the foil edges are on top and fold to create a “handle”.
Place on a hot grill preheated to 450 °F and cook for 15-20 minutes.
Unwrap foil and place the potato on dinner plate and immediately cut longwise about two thirds deep, then carefully push the ends of the cut together to open the potato.
Add horseradish, butter, sour cream, (salt and pepper to taste) to the opening and enjoy. Chopped chives are another great addition to these.
For each potato made, increase the other ingredients proportionally.