BARBECUE-BAKED SAGE POTATOES

4 baking potatoes
1 sweet red pepper
16 sage leaves
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt and pepper

Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper into quarters; slice crosswise into strips. Insert 1 red pepper strip into each slit of potato. Insert sage leaf into every third slit.

Stir together oil, garlic, salt and pepper; brush over potatoes and red pepper to coat evenly. Wrap each in foil, sealing well.

Place on grill over medium heat; cover and cook, turning occasionally, for 1 hour or until tender.

Makes 4 servings
Source: Canadian Living 20th Anniversary Cookbook