1/4 c. finely chopped celery
3/4 c. butter, melted
1 tsp. dried whole oregano
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
6 med. baking potatoes, unpeeled
1 lg. onion, thinly sliced

Saute celery in butter in a small saucepan until tender. Stir in oregano, salt, garlic powder, and pepper; set aside.

Wash potatoes; slice each into 1/2 inch slices, cutting to, but not through bottom peel. Place a slice of onion between each slice of potato. Arrange potatoes on squares of heavy-duty foil; drizzle about 2 tablespoons of butter mixture over each potatoes. Fold foil edges over and wrap each potato securely; cook on grill 1 hour or until done. Yield: 6 servings.