Baked potatoes with sour cream and herbs

Ingredients:

• 4 large baking potatoes (Idaho or Russet Burbank)
• 1/4 cup olive oil
• 1/4 cup chopped green onions
• 1/4 cup chopped mixed fresh herbs, such as chives, dill, and parsley
• 1.5 cups sour cream (or plain Greek yogurt)
• 55 g (1/4 cup) unsalted butter, room temperature

Preparation:

1. Build a fire and let it cook until the flames die down and the coals are red and covered with white ash. Place the grill grate over the coals to create a nice, medium heat. Wash the potatoes thoroughly in cold water, prick them with the tip of a knife, and rub with olive oil. Then, rub all over the potatoes with salt; this ensures a crispy crust. Wrap each potato tightly in aluminum foil.
2. Place the potatoes on the grill grate directly over red coals (medium heat) and roast for 1 hour to 1 hour 15 minutes, turning halfway through. Add more wood as needed. To check for doneness, insert the tip of a knife straight through the foil; it should slide in easily.
3. In a small bowl, combine the green onions, chopped herbs, and sour cream. Cut the potatoes through the foil and remove the foil to reveal the potatoes. Gently squeeze the potatoes to expose the flesh. Season with salt and pepper, top with butter, and add a large spoonful of sour cream and herbs.