I love making these simply potatoes whenever we cook on the grill.Â You can modify the recipe by tweaking the amount of paprika, garlic or parsley.
4 large Yukon Gold potatoes
2 glugs Extra Virgin Olive Oil
1 tsp of chopped garlic (fresh or jarred)
1 handful chopped fresh parsley
1/2 tsp smoked paprika
1-2 tsp Jane’s Krazy Mixed-Up Pepper
Wash potatoes & cut lengthwise to be about 1 inch thick. Add to a plate, cover with a damp paper towel & microwave for 8-10 minutes, rearranging halfway through. When done, mix in all ingredients & make a tin-foil pouch – close the pouch completely, but don’t make it airtight. Cook on grill for 15-20 minutes.
Stuffed with lingonberry jam, Nutella, and chive cream cheese. I’ve seen this idea on many food blogs in the past & decided to give it a try. Now, these little babies are a staple at our brunch table! Get creative with your fillings, try nuts or brown sugar or really anything that sounds good to you!
2 cups Original Bisquick mix
1 cup milk
1/2 stick butter
12 tbsp filling: try Nutella, fruit jam, or cream cheese with chives mixed in
confectioners sugar for sprinkling
maple syrup for serving
Preheat oven to 400 degrees. Generously coat the bottom & sides of a 12-muffin tin with butter. Make Bisquick pancakes per instructions on the box. Fill each cup in the muffin tin half-way. Add 1 tbsp of filling to the middle of each muffin, then cover with the remaining pancake mix. Bake 20 minutes. Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar. Serve with warm syrup.