Instructions: Wash the potatoes, using a soft brush to get all grit out of the eyes. Rub them well with cooking oil. Place potatoes along the edges of the grill while using the center area to prepare the main course. Turn them occasionally. Allow 30 to 45 minutes cooking time, depending on their size.

To serve, slash one side open, squeeze gently, and slather the interior with butter, sprinkle on salt and pepper.

Suggestion: Leave a thin layer of white pulp on the skins when eating the potato. Cut the skins into strips, sprinkle the pulp sides with grated or shredded cheese, dust with paprika, and put skin-side down on the grill until the cheese melts. Eat out of hand as an after-dinner treat.

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