Grill-Baked Potatoes with Chive Butter

These super-easy, indulgent potatoes are layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.

1 stick unsalted butter, softened
¾ cup fresh chives
½ cup sour cream
1 ½ tsp. kosher salt
1 tsp. black pepper, freshly ground
4 (10 oz) baking potatoes

Garnish:
fresh chives

To Serve:
sour cream

In a medium bowl, combine the butter, ¾ cup of chives, ½ cup of sour cream and the salt and pepper; mix until smooth. Transfer the butter to a large sheet of plastic wrap and form into a log. Wrap and refrigerate until firm, about 1 hour.

Light a gas grill. Using a sharp knife, slice each potato crosswise at 1/3" intervals, cutting down but not all the way through the potato. Cut the chive butter into thin slices, then carefully tuck the butter in between the potato slices. Wrap each potato tightly in aluminum foil.

Set the potatoes on the grill over low heat, cover and cook, turning occasionally, until tender, 45-50 minutes. Unwrap the potatoes, garnish with finely chopped chives and serve with sour cream.

Make Ahead: The compound butter can be wrapped in plastic and refrigerated for up to 2 days.