5 medium/large potatoes, peeled and cubed, non-baking type preferred
1 can (10 oz.) diced tomatoes and green chilies, with juice
1 ½ cups (4 oz.) fresh white mushrooms, sliced
1 teaspoon celery salt
1 teaspoon Morton® Coarse Kosher Salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
¼ cup butter or margarine
1 strip wide (18 inches) heavy-duty aluminum foil, about 2 feet long
Aluminum pie plate
Instructions
Place onion, potatoes, tomatoes and chilies, mushrooms, and seasonings in a large bowl. Pour melted butter over the top and gently blend together with a spoon. Spoon mixture onto aluminum foil. Fold each side of the foil over 3 times to create a tightly sealed pouch. Set pouch on an aluminum pie plate. Place on grill rack over a medium hot fire. Cover and grill for 30 - 40 minutes or until potatoes are tender.
Originally Submitted
5/30/2010
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