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Stuffed Potatoes Are Something to Take to Grill

May 30, 1985

It's barbecue time, so take to the grill with one of this year's most popular entrees--stuffed potatoes. During the last few months, baked potatoes, stuffed with a variety of tasty fillings, have become a staple item on many restaurant menus, and the recipe here lets you enjoy this entree at home without turning on the oven.

Combine fresh vegetables and spoon into the center of two squares of foil and seal to eliminate the need for pots and pans. Grill the vegetable bundles and foil-wrapped potatoes together in a covered grill.

To serve, smother this piping-hot entree with a generous amount of your favorite cheese. A fruit salad and a cool beverage complete this easy warm-weather meal.


4 medium potatoes


3 cups broccoli florets

1 1/2 cups sliced mushrooms

1 medium onion, thinly sliced

2 medium carrots, cut into 2x1/4-inch strips

1 teaspoon garlic salt

1/2 teaspoon celery seeds

1/2 teaspoon dill weed

1/4 teaspoon black pepper

1/4 cup butter or margarine

1 cup shredded Jack cheese

Rub potatoes lightly with oil. Wrap each potato loosely in foil to allow for heat circulation and expansion. Grill in covered grill over medium-hot heat 50 to 60 minutes or until done.

Meanwhile, combine broccoli, mushrooms, onion, carrots, garlic salt, celery seeds, dill weed and pepper. Divide mixture in half. Place each half of mixture in center of 14-inch square heavy aluminum foil. Dot with butter. Bring 4 corners of foil squares together into pyramid, allowing space for heat circulation and expansion.

After potatoes have cooked 35 minutes, add vegetable bundles to grill. Grill vegetables in covered grill over medium-hot heat 20 minutes or until vegetables are tender. To serve, make slit in top of each potato. Top each with 1/4 cup cheese and 1/4 vegetable mixture. Makes 4 servings.

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