- 2 large potatoes, such as Idaho, scrubbed, dried and each pierced with fork several times
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter
- 1 small onion, peeled and halved
- 1 tablespoon grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
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