Grilled Hasselback Potatoes With Garlic and Parmesan 
Prep 10 mins
Cook 65 mins
Active 20 mins
Total 75 mins
Serves 4 servings
Ingredients:
4 medium russet potatoes, scrubbed
4 large cloves of garlic, thinly sliced
4 ounces parmesan cheese, 2 ounces thinly sliced, 2 ounces grated
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Directions:
Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.
Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 5 minutes. Flip potatoes over and microwave again for an additional 5 minutes.
Tuck slices of garlic and parmesan in slits in the potatoes, it does not have to be in every slit. Brush potatoes with olive oil and season with salt and pepper to taste. Sprinkle tops with grated Parmesan.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on the cool side of the grill, cover, and cook until soft in the center and crisp around the edges, about 30-40 minutes. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.
Recipe courtesy of Serious Eats.com