(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Wash and dry potatoes. Cut larger potatoes in half or quarters, so all of the pieces are roughly the same size. Poke whole potatoes with a skewer or fork.
Transfer potatoes to a microwave-safe bowl and tightly cover with plastic wrap. Microwave for 8-10 minutes, or until a small knife can be inserted into the potatoes without any resistance. Drain the potatoes. Be very careful when removing the plastic wrap from the bowl. The steam trapped inside is very hot.
Lay a large piece of aluminum foil on a hot grill. Brush the foil with Country Crock spread. Arrange potatoes in a single layer on top of the foil. Grill potatoes until they are slightly charred - about 15 minutes. Flip the potatoes with heat-safe tongs throughout the grilling process for even browning.
Transfer grilled potatoes to a large bowl. Add Country Crock spread, chives, and lemon zest. Once the Country Crock has melted, stir to coat each potato with the mixture. Serve hot or at room temperature.
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