With a knife, make 4 to 5 cuts across each potato, without cutting through. Divide onion slices, mushrooms and bacon into slits of potatoes. Place butter slices in slits; sprinkle with salt, pepper and garlic powder. Top with green onion. Wrap each potato with aluminum foil; seal tightly. Place on a hot grill; cook until potatoes are tender. Garnish with parsley.
Tip: Share the garden’s bounty when getting together for dinner with family & friends. Vintage fruit baskets found at a country flea market, lined with a tea towel or bandanna, are ideal for passing along prized tomatoes.
This Savory Stuffed Potatoes recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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