These hasselback BBQ Russet potatoes are a fun way to serve up potatoes at your next backyard BBQ. Thin slivers of onion are wedged in the sliced potatoes then drizzled with olive oil and seasoned with salt and pepper. Wrap in foil and they are ready to hit the BBQ. Super simple, super easy. The fun part is deciding what you’re going to top them with!
Did you read my last post for Bacon Cheeseburger Kabobs where I shared some of my favorite, frugal ways to use mason jars when hosting a backyard BBQ? Mason jars are truly something I could not live without in my kitchen, they can be used in so many different ways!
Since it’s BBQ season and I’m so excited to host my first backyard BBQ of the season for friends and family, I’m going to share some of my favorite party planning tips. If you haven’t already, make sure you sign up for my newsletter to keep in touch so you don’t miss any of my tips!
As many hosts can attest to, they prefer to do as much prep work in advance so that when their company arrives, they can spend time with their guests and not stuck in the kitchen. These hasselback BBQ Russet potatoes are a no-brainer because you can make them a few hours in advance, tuck them away in the fridge then put them on the BBQ when you’re ready to get cooking. They are also super low maintenance when they are on the grill. For anyone who’s prepared baked potatoes on the BBQ before, you know what I mean. These hasselback potatoes just elevate the regular baked potato and the onion gives the potato a delicious flavor.
One of my favorite things to put together when guests come over is a Build Your Own Bar. Even if it’s as simple as having a table set up for people to build their own burgers, or delicious toppings for chili. Set up a table where guests can serve themselves some delicious unique and unusual toppings along with the main food item. It’s interactive fun for your guests and they get to customize their food the way they like.
This can be especially fun for a Baked Potato Bar. There are so many delicious topping ideas you can stack on top of a baked potato. Some of my favourite ideas include:
- Sour cream
- Chopped green onions
- Shredded cheese
- Bacon bits
- Cooked (sautéed or BBQ’d) onions
- Steamed broccoli
- Pulled pork or other meat (in BBQ sauce)
- Bacon jam
Have a bit of fun, be a little adventurous and add hasselback BBQ Russet potatoes to the menu for your next backyard BBQ. What would you put on your baked potato?
Hasselback BBQ Russet Potatoes
- Russet potatoes, 1 per person
- 1-2 Yellow onions, about 1/4 onion per potato
- Olive oil
- Salt and pepper to taste
Scrub and wash the russet potatoes well. Lay the potato on it’s flattest side. Taking a sharp knife, slice the potato every 1 cm making sure not to cut all the way through the potato. If you do, it’s not a big deal, but preferable the potato should remain intact along the bottom.
Remove the outer dry skin from the onion and slice it thinly into rings or half rings. I like to use a mandolin as it makes the job quick and easy.
Place a prepared potato on a sheet of foil. Wedge some of the sliced onion in between the slices in the potato. Drizzle with a bit of olive oil (about 1 tsp per potato) and season with salt and pepper. Wrap the foil around the potato tightly. Set aside until you are ready to cook them.
Preheat your BBQ on high heat. My BBQ can get up to 700 F (or more). Place the potatoes in the BBQ, close the lid quickly and turn the heat down to medium low heat. Try to keep the BBQ closed as much as possible to keep the heat in it. Flip the potatoes after 15 minutes. Flip again if you wish. Sometimes the BBQ flares up on me because some of the olive oil escapes from the foil. Just move the potatoes around so they don’t blacken.
Cook for about 40 minutes, until the potatoes squish easily with squeezed. Or use a fork to check for doneness.