GRILLED POTATO SPEARS

* 2 skin on baking potatoes, about 2 pounds each
* 1 t. Western Sizzle Seasoning (Steak, Deer, or Elk)
* 1/2 c. olive oil
* 2 t. Dijon mustard
* 2 T. grated Parmesan cheese

Pierce potatoes all over with fork. Microwave for 6 minutes on high until almost tender. Cool slightly. Cut potatoes in half lengthwise; cut each half lengthwise to yield 4 spears from each potato. Blend remaining ingredients in small bowl. Pour over potatoes in baking dish or zip-top plastic bag. Let stand for at least 1 hour, turning occasionally. Place on grill over the edge of hot coals; cover grill to prevent flare-ups. Grill until brown and crispy, turning occasionally and dipping in left over marinade, 15 to 20 minutes.

Makes 4 servings.