1.Put potatoes in a pot; cover with cold water. Bring to the boil; simmer until almost tender, drain.
2.When potatoes are cool enough to handle, make a cross in the top of each one and push flesh to open up. Wrap base of each potato in foil, season with salt and ground pepper; place in barbecue with hood down. Cook for about 25 minutes or until tender.
3.Meanwhile, combine half the green onions, sour cream and horseradish in a small bowl.
4.Serve the potatoes with the sour cream mixture sprinkled with remaining green onions.
Not suitable to freeze.Note