Potatoes can be cooked on an outdoor grill, much the same way they are cooked in an oven. I slather mine with a thin coating of olive oil and then place them in aluminum foil. You can cut calories by skipping the usual addition of sour cream at the table and substituting yogurt seasoned with the smoked Spanish paprika known as pimentón in its place.
SERVES 4
Prepare a fire in a charcoal grill or preheat a gas grill. Scrub the potatoes and prick them with a fork. Slather the potatoes with the olive oil and enclose each potato in a foil packet, sealing securely. Place the foil packets on the grill rack and grill, turning them occasionally, for 1 hour, or until the potatoes are easily pricked with a fork.
While the potatoes are cooking, make the yogurt topping. Combine the yogurt, scallions, and pimentón in a small bowl and mix well.
When the potatoes are ready, remove them from their packets and place on individual plates. Diners slit them open with a knife and add the pimentón yogurt to taste.