Herb Garlic Baked Potatoes

Herb Garlic Baked Potatoes

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"Jazzed-up baked potatoes on the grill with a savory flavor. Super-simple, super-tasty too. Nothing says summer like fresh herbs."
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Ingredients

55 m servings 238 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat grill for high heat.
  2. Puncture potatoes on all sides with a fork. Coat each potato with olive oil, and season with salt and pepper. Place each potato on the end of a separate sheet of aluminum foil. Crush thyme and rosemary sprigs by hand, and place 2 sprigs of each and 1/4 of the crushed garlic next to each potato. Roll potatoes and herbs in the foil and fold over sides to seal.
  3. Place potato packets on the preheated grill, and close lid. Cook 40 minutes, turning occasionally, until tender.

Reviews

16
  1. 24 Ratings

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Most helpful positive review

Overall, very good. I cut the recipe in half and partially microwaved the potatoes to cut down on cooking time. I upped the garlic a bit and added a little kosher salt to the mix. I love the pai...

Most helpful critical review

Too much rosemary for my taste but otherwise the herbs made a flavorful potato. Thank you!

Overall, very good. I cut the recipe in half and partially microwaved the potatoes to cut down on cooking time. I upped the garlic a bit and added a little kosher salt to the mix. I love the pai...

Skins got too burned on the grill (and I love to eat the skins). I do them in the oven - 400 degrees for the same time as the recipe.

Since my husband bowls on Friday nights & I wasn't feeling all that great (cold) I made these last night to go with our Valentines steak dinner. They were pretty good, I made them in the microw...

This really wakes up a baked potato. I followed the recipe, except I left out the thyme. The rosemary infused its flavor throughout the potato. The olive oil, garlic, pepper and salt added their...

The flavor of the herbs only flavors the skin but we like the skin. I pre-cooked the potatoes in the microwave because they were really big - double wrapped in heavy foil with the garlic and he...

If you bake these in the oven, rubbed with EVOO and the spices and wrap, these make a GREAT base potato for Potato Soup. Just cool slightly and cut each potato into eighths and continue with you...

Too much rosemary for my taste but otherwise the herbs made a flavorful potato. Thank you!

I loved this but for only 2 people I used dryed Rosemary and Thyme with fresh garlic. I poked holes in the potatos and cut then in half to cook faster. It was a hit thank you. Janiec

It was a little bland and needed some extra spice added to up the flavor. I didn't have rosemary, but added some thyme.