1 med. Washington russet potatoes
2 tsp. butter, softened
1 tsp. Mexican Seasoning mix, Italian seasoning mix or Greek seasoning mix

Scrub potato; cut into 1/2 inch spears. Place in single layer on heavy duty aluminum foil. Dot with butter; sprinkle with choice of seasoning. Seal foil tightly. Bake at 400 degrees or barbecue over hot coals about 30 minutes or until potatoes feel tender when pressed, turn packet once during cooking. Makes 1 or 2 servings. Recipe can be multiplied for desired number of servings.

Mexican Seasoning Mix: Combine 1 tablespoon dried instant chopped onion, 1/2 teaspoon each chili powder and crushed oregano and 1/4 teaspoon each ground cumin, salt and pepper. Makes enough for 4 potatoes.

Italian Seasoning Mix: Combine 1 tablespoon grated Parmesan cheese, 1 1/2 teaspoons instant chopped onion, 1/2 teaspoon each crushed basil and oregano, 1/8 teaspoon each salt and pepper; dash garlic powder. Store unused mixture in refrigerator. Makes enough for 5 or 6 potatoes.

Greek Seasoning Mix: Combine 1 tablespoon dried instant chopped onion, 1 teaspoon crushed dried parsley, 1/2 teaspoon each dried grated lemon peel and pepper and 1/2 teaspoon each salt and crushed oregano. Makes enough for 5 potatoes.