The onions and butter just melt into the potatoes, leaving a great, tender, moist, and flavorful potato.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 potatoes
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

    Advertisement
  • Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.

  • Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.

  • Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.

Cook's Note:

Serve with more butter and sour cream, if desired.

Nutrition Facts

533 calories; protein 8.9g 18% DV; carbohydrates 75.1g 24% DV; fat 23.5g 36% DV; cholesterol 61mg 20% DV; sodium 228.9mg 9% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2018
First bite in and my husband said, "Now this is the way to eat a baked potato". These turned out really good. The directions are a bit confusing when it comes to cutting the potato. "Through a long side"? I read that as lengthwise but that didn't seem right to me. I cut them hassleback style so that I could get a good "fan" on them. Whichever way you choose to cut them, don't skip the onions. They are magical. Excellent recipe! Read More
(4)

Most helpful critical review

Rating: 3 stars
06/19/2018
When I made it very little of the butter stayed in the potato. I think if the potato was sliced only across the top the butter might have stayed in better. The onions didn't look caramelized like in the photo and we couldn't taste onion flavor in the potato. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2018
First bite in and my husband said, "Now this is the way to eat a baked potato". These turned out really good. The directions are a bit confusing when it comes to cutting the potato. "Through a long side"? I read that as lengthwise but that didn't seem right to me. I cut them hassleback style so that I could get a good "fan" on them. Whichever way you choose to cut them, don't skip the onions. They are magical. Excellent recipe! Read More
(4)
Rating: 3 stars
06/19/2018
When I made it very little of the butter stayed in the potato. I think if the potato was sliced only across the top the butter might have stayed in better. The onions didn't look caramelized like in the photo and we couldn't taste onion flavor in the potato. Read More
Rating: 4 stars
06/20/2018
I have been doing this for years. Only thing is I just use a whole potato not sliced and I use diced shallots instead of the onion used here. and minced garlic along with salt and pepper and the butter. Wrap them twice with heavy duty foil so they steam in butter and won't leak much. Read More
Advertisement
Rating: 5 stars
03/30/2019
I lay a wooden spoon on each side of the potato so I don't cut it too far down. Great recipe Read More
Rating: 3 stars
06/17/2018
They were ok. Read More
Rating: 4 stars
07/08/2018
I made these on the grill according to the recipe. They were good and not too difficult to make. Be careful when slicing that you don't cut so far as to make the break apart while cooking. I used russet potatoes but would have preferred Yukon Gold due to the inherent bitterness of the russet potato skin. Be aware that the butter disappears into the potato. I suggest adding plenty of Vidalia onions on top before wrapping them in foil. After cooking these on the grill I researched Hasselback potato recipes and found several alternative recipes. I will bake them in the oven the next time I make them to see if they really do come out crispy on the outside and soft on the inside like a french fry as described. Read More
Advertisement
Advertisement