When you don’t want to stray from the classic combo of steak and potatoes, these “baked” spuds are the perfect side. Microwave them to soften the insides, then crisp up the skin on the grill. Russets have thick skin that crisps up great on the grill, for a perfect balance of textures in every bite.
Makes
4 servings
Total Time
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Ingredients
MICROWAVE:
COMBINE:
Test Kitchen Approved
Instructions
Preheat grill to medium-high.
Microwave potatoes until flesh is fork-tender, 15–20minutes, turning every 5 minutes. When cool enough to handle, coat potatoes with oil. Grill potatoes until marks appear, about 3 minutes; remove from grill.
Combine sour cream, butter, and zest; season with salt and pepper. Serve potatoes with sour cream mixture and garnish with chives.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 376
% Daily Value*
Total Fat 16g 24%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 19mg 0%
% Daily Value*
Carbs 52g 17%
Fiber 4g 16%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
