1Scrub potato skins, poke a hole in each with a knife or fork. Place in micro and cook about 12 min. Remove and allow to cool.
2Pico de gallo. I found some beautiful green tomatoes and love to use these in de gallo. Pico de Gallo
3Once potatoes are cool enough to handle, cut into bite size pieces. Place in large skillet and drizzle with olive, about 3 tbs. Sprinkle with cracked black pepper and McCormick's Hamburger seasoning to you liking.
4Cook over med heat, using a spatula occasionally to flip potatoes over. Your just wanting to get a little browning the potatoes. Once brown enough to your liking, add about 1-2 c of pico de gallo. Stir together and serve.
5Garnish with grated cheese or sour cream.
For grilling, toss potatoes well with olive oil and spices of choice. Place cast iron skillet over med heat on grill and cook until potatoes are tender, stirring occasionally. Once potatoes are tender, add pico de gallo and cook for about ten minutes longer.