Directions
Scrub the skins of your potatoes. Slice each potato into four sections, cutting deeply, but not all the way through the potato. You want the potato to stay intact. Melt the butter and boullion together. Add the lemon juice and stir to combine.
Tear off two pieces of aluminum foil, of equal size, for each potato. Place one piece of foil on top of another. Place a potato in the center. Place one slice of onion in each slice of the potato. Brush the potato with the lemon butter mixture being sure to get the butter mixture into each of the slices. Repeat with each potato. Reserve about a tablespoon of the butter mixture for later.
Wrap each potato securely in the foil, sealing the edges so that the butter mixture won't leak out. Place the potatoes on a preheated grill. Put the cover down on the grill. Cook the potatoes for 45-60 minutes, or until they are easily pierced with a fork. Open each potato packet and baste with the remaining lemon butter. Close the packets and set aside for at least five minutes. I like these potatoes best when they have cooled down a bit.