Buy all ingredients right below the recipe
Ingredients
- 4 large waxy potatoes
- 40 grams garlic butter
- 35 g chives (1/2 bunch)
- 40 grams Parmesan
- Salt
- Ground pepper
You will also need
- Aluminum foil
Preparation Grill
- 1Boil potatoes for approx. 35 minutes, let cool, halve lengthwise and scoop out. Leave a 2 cm thick border. Shave Parmesan. Cut chives into fine rolls.
- 2Mix the scooped-out potato pulp thoroughly with garlic butter, chives, and grated Parmesan, then season everything with salt and pepper.
- 3Place this potato-garlic filling back into the halved potato skins, fold them together, and wrap in aluminum foil. Place the potatoes directly into campfire embers for 10 to 15 minutes, or alternatively, on the grill for 20 minutes.
Preparation Oven
- 1Preheat the oven to the highest temperature on the grill setting. Do not wrap the filled potatoes in aluminum foil, but place them directly on a baking sheet lined with baking paper and grill for approx. 20 minutes.
Tip
As an ideal side dish, we recommend grilled sausages (found in the Grill & Chill category) or a colorful summer salad (see Salads category).
