Basil Pesto Grilled Potatoes In Foil Recipes

GRILLED POTATOES AND ONION

Grilled Potatoes and Onion image

Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

Provided by Bob Cody

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

4 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Steps:

Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g

BASIL PESTO TWICE-BAKED POTATOES

Basil Pesto Twice-Baked Potatoes image

Potatoes and pesto go so well together that I came up with a new way to mix them. Twice baked potatoes are so convenient as they don't require any last-minute fuss! They are also easy to reheat from the fridge if you make a large batch. If you can't find mascarpone cheese, I'm sure cream cheese would work just fine although it wouldn't give quite the same flavour.

Provided by Shuzbud

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb potato, suitable for baking (about 4 potatoes)
1 tablespoon mascarpone cheese
4 tablespoons basil pesto
salt and pepper, to taste (optional)
1/4 cup grated mozzarella cheese
2 tablespoons pine nuts

Steps:

Preheat the oven to 350°F or 180°C.
Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and basil pesto sauce and season with salt and pepper if desired. Stir well to mix.
Add the grated mozzarella and pine nuts and stir to mix.
Scoop the filling back into the potatoes, smoothing the tops.
Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot.
Serve hot!

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