Choose firm, medium-size baking potatoes (or yams or sweet potatoes). Scrub potatoes and brush with salad oil. Wrap each in a square of aluminium foil, overlapping the ends.
Bake 45 to 60 minutes on the grill (about twice as long if hood is down) or right on top of the coals. Turn potatoes occasionally (unless hood is down).
Give them the pinch test for doneness. When ready, fork open and push ends to fluff, as shown above. Season, and serve. Extra-special-pass this tangy topper:
Baked Potato Pep-up: Combine 4 ounces blue cheese, crumbled (about 1 cup), 1/2 cup sour cream, 2 tablespoons chopped chives.
With an apple corer, cut a lengthwise plug in a baking potato – remove plug and cut off end, leaving 1/2 inch.
Pour a spoonful or two evaporated milk into hole in potato; replace the 1/2-inch plug. Brush each potato with salad oil and wrap in aluminium foil and grill-bake until tender.
Foiled Potato Slices
Scrub potatoes. Cut each potato in 3 long slices and brush with melted butter or margarine. Season. Reassemble potato; wrap in double thickness of aluminium foil. Bake as for Silverplated Potatoes.