Wash and dry the potatoes. Use a fork to prick a few holes in the potato.
Microwave the potatoes for 5-10 minutes (depending on your microwave strength) until they are just barely softened (about 80% baked). Allow the potatoes to cool slightly. 5 red potatoes
Heat a grill to 400ºF.
Using a sharp knife, cut the potato in 1/4-1/2" slices, making sure to not cut all the way through to the bottom.
Place the potato on a piece of aluminum foil big enough to wrap the entire potato. Stuff the slices carefully with slices of onion. Drizzle several tablespoons of dressing over the potato. 1 Vidalia onion, 3/4 cup zesty Italian dressing
Fold the aluminum foil around the potato tightly. Repeat with the remaining potatoes.
Place the potatoes on the preheated grill and allow them to finish baking for 15-20 minutes. Because grills can vary in heating, move/adjust the potatoes to a different spot on the grill every 5 minutes so that they cook evenly.
The bottoms of the potato should get slightly crispy because of the oil in the dressing. Unwrap the potatoes and serve warm. Sprinkle with salt and black pepper, to taste.
Video
Notes
Russet potatoes work in this recipe also. Choose a medium Russet potato.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 5 potatoes, with 1 serving being 1 grilled potato. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **