Seen this on TV thought I try it on the grill tonight

[TMB]

I found this spud on America's Test Kitchen a few weeks back and thought I give it a try on the grill
Cut the bottom of the spud so it sits level
 
Using staws cut slits in the spud but not all the way through

Should open like this

Open the spud under running water (it's a must to do this)  this removes starch which will glue the spud together when cooking.  Once the spud is cleaned of starch run the spud in the microwave for 5 to 6 mins to help it become tender.

Now that you have it a little tender, mix 1/2 cheese and 3/4 cup bread crumbs together and pack in the slits


Place it in foil and cook on grill for 35 to 45 mins or until it's tender all the way through

Will look like this

[Pappymn]

I've done something similar, but I like yours better. The water and par cooking is a good tip.

[TMB]

I've done something similar, but I like yours better. The water and par cooking is a good tip.

From what they showed on the TV if you didn't wash you might as well toss them because they will be glued together.

One step I will add to the next time I cook them, I'll add butter to the mix and spread some on top when they come off the cooker instead of waiting 10m mins

[mikecorn.1]

That's a neat Lil trick. Plate looks good.


Sent from my iPhone 5 using Tapatalk

[Chili Head]

I'll be trying those taters next time I make taters on the grill!

[muebe]

Thanks for the tip and instructions Tommy

[Wing Commander]

I've done something similar with bacon and onions in the slits. I'm gonna try yours, too.

[Sam3]

Great idea Tommy! Thanks for sharing that.

[RAD]

That looks tasty. This is something on my to do list

[ACW3]

I have been making these potatoes for about twenty years.  I found the recipe in a Noirthwest flight magazine.  They are called Hasselback Potatoes and originated from Stockholm's Hasselbacken Restaurant.  The recipe I use does not call for soaking the potatoes.  I do like that idea.  It does call for basting with lots of melted butter, however.  Anyway you look at it, they are wonderful additions to a meal.

Art

P.S.  I'm glad you brought these to my attention.  I haven't made them in a while.  They will go perfectly with a rib roast I have in the freezer.

[fishingbouchman]

Next tater I cook will resemble this

[TMB]

Only change to the recipe I will make on the next ones will be by a few pats of butter to the bread crumbs/cheese before packing into the slits.  I think this will help the flavor a little more

[Pam Gould]

I was gonna ask aobut the butter or bacon grease. Gonna try this one.  Thanks. Pammie .☆´¯`•.¸¸. ི♥ྀ.

[TMB]

I was gonna ask aobut the butter or bacon grease. Gonna try this one.  Thanks. Pammie .☆´¯`•.¸¸. ི♥ྀ.

Bacon grease I think would be a bit much but it would add flavor.   I guess I need to make them again to see 

[Smokin Don]

Looks good Toney! I like the cheese and bread crumb addition. I have made these a lot with just butter, called hasselback potatoes, in the oven and think once on the smoker. Par boiling is a good idea. I don't cut the bottom, just place on a small saucer and slice, the raised edge of the saucer keeps you from going all the way through. Nice idea Toney! Don