With apple corer, cut centers out of potatoes lengthwise, or cut a lengthwise wedge out of each potato.
Insert hotdogs into potatoes.
Wrap potatoes individually in foil.
Place potatoes on top rack of grill over low heat. Close grill lid and cook for 40 minutes or until potatoes are done.
Use oven mitts to remove potatoes from grill. Unwrap potatoes before serving.
Potato and Leek Soup
Ingredients 2 lbs. Russet potatoes 1 lb. leeks, washed and chopped 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 5 cups chicken stock or broth 1/2 cup milk 4 tablespoons butter 2 tablespoons chopped flat leaf parsley salt and pepper 6 tablespoons cream or half-and-half 1/2 cup shredded cheddar cheese or chives
Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.Add the chicken stock or broth, 1/2 cup milk, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.
Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. Be sure the soup has cooled for 15 minutes before processing in a food processor.
When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.
-Avoid oversized proportions -Grow a garden -Look for websites from grocery stores and government agencies. They often provide good meal planners and nutrition information! -Rinse canned veggies with cold water to reduce sodium content by up to 40%! -Buy in bulk if space permits
You Are What You Eat is a cookbook two Girl Scout troops from Ames, Iowa created for their Bronze and Silver Awards.