Method

• Spray tin foil with non stick spray
• Cut 2-3 medium size potatoes into bite size pieces
• Cut about 3/4 of a Vidalia onion into chunks about size of potatoes
• Slice green and/or red peppers – about a 1/2 of each pepper
• Mix all vegetables around onto tin foil
• Sprinkle with generously with garlic pepper & Lawry’s seasoning
• Add a couple of teaspoons of butter or margarine
• Add a couple of ice cubes
• Seal tin foil tightly
• Grill on medium heat, turning occasionally, for about an hour

Here’s the recipe for Calhoun’s Twice-Baked Potatoes…

Ingredients

• 7 large baked potatoes (450 for 1 hr)
• 1 stick butter, melted
• 1 cup sour cream
• 1 (8 oz) bottle ranch dressing (can use lite)
• 8 ounces grated cheddar cheese
• 8 ounces bacon bits (can omit)
• 1/2 cup chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (can omit)

Topping

• 2 cups corn flake crumbs
• 1/4 cup melted butter

Directions

• Cut baked potatoes in half lengthwise and scoop out pulp
• Place pulp and 1 stick melted butter in food processor with blade attachment or in mixing bowl with paddle attachment (can mash by hand with large fork)
• Mix until pulp is smooth with only a few lumps
• Add remaining ingredients and mix until blended. Do not over mix
• Spread evenly into 9 x 13 in casserole dish using rubber spatula
• Mix cornflake crumbs and butter. Spread evenly on top.
• Cover and bake at 350 for 20 minutes. Uncover and cook additional 5 minutes (I think this needs to be longer — maybe 10-15 min)

Yield: 10-12 servings

Potatoes can be baked ahead and refrigerate them, but pulp comes out easier when slightly warm.