Grilled Baked Potato

Every once in a while, we get the urge to have an old-fashioned baked potato and a nice grilled steak– a classic combination. Using the microwave to cook them almost completely ensures the centers are finished, and then use the grill to crisp up the skin and add flavor, which saves both time and gas.

Ingredients
1 russet potato scrubbed and dried
1 tbsp olive oil
1 tbsp freshly grated horseradish root
1 tbsp butter (optional)
2 tbsp sour cream
salt and pepper to taste
chopped chives

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 it completely (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, turning once or twice, then remove.
Unwrap foil, place 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 (optional), 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.