Scrub the potatoes but do not peel them. Cut each in three or four slice, lengthwise. Blend the butter and soup mix and spread on slices. Reassemble the potatoes. Wrap each potato in square of foil, overlapping ends. Bake until tender, turning once. Takes 45 to 60 minutes.

P.S For more grilled vegetable tips and tricks, see my ebook, Grilled Vegetable Magic, available in Kindle Format or PDF format.