Baked potato with cream salsa

Heat the tablespoon of oil for the salsa and fry the onion. Allow to cool and stir the onion with the dill through the sour cream. Season with salt and pepper and store in the refrigerator.

Cook the potatoes for about 10 minutes. Put them on a piece of foil and brush them with oil. Fold the foil tightly, but not too tightly.

Place the potatoes on the sides of the barbecue grill and roast in 10-15 minutes until done (15-20 minutes if they are not pre-cooked).

Remove the foil and make a notch on the top of the potato. Spoon the cream salsa on it.