Recipe: Baked Potatoes with Garlic-Mustard Topping

recipelink.com Chat Room Recipe Swap - 2001-05-28
From: Nancy,.SanFran

Baked Potatoes with Garlic and Mustard Topping
Source: Skinny Grilling by Barbara Grunes
Serving Size : 8

4 baking potatoes (5 oz. each), skin on
8 Elephant garlic cloves, skin intact
Aluminum foil, heavy duty

Mustard Topping
1 cup Plain non-fat yogurt
2 tablespoons Fat-free mayonnaise
1 tablespoon Dijon-style mustard or to taste
1 tablespoon Chopped parsley
1/4 teaspoon Freshly ground black pepper

Scrub potatoes under cold running water. Dry and wrap each potato individually in heavy-duty aluminum foil.

When coals are hot, place potatoes directly on hot coals around perimeter of grill. If you are grilling other food at this time, replace grid and rack and continue cooking.

Potatoes should be turned every 10 minutes until done. Potatoes are cooked when they are easily pierced with the tip of a knife, 35 to 40 minutes, depending on size of potatoes, heat, and outdoor temperature. About 10 minutes before estimated finish time of potatoes, place cloves of garlic on the grill. Turn garlic every 3 to 6 minutes until it can easily be pierced with the tip of a knife and is soft.

Mustard Topping: While vegetables are cooking, prepare the topping. Put yogurt and mayonnaise in a small glass bowl. Mix in mustard, parsley, and pepper. Cover and refrigerate until serving time.

Using pot holders, remove potatoes and garlic from grill to serving plate. Discard foil and cut potatoes in halves lengthwise. Place a garlic clove next to each potato half. Instruct guests to squeeze out garlic and spread it over the potato. Pass topping at the table.