My husband forwarded me an email he got from Betty Crocker for some grilled potatoes. He never searches for recipes, or pays that much attention to them. So when he sent me this email, I took it as a hint. I figured the next time we grilled, I would make these potatoes! As luck would have it we had friends over for dinner just a couple days later. They were bringing chicken to grill, so I had to come up with the side dishes and desserts. These grilled potatoes were loved by everyone!
This recipe would also be a great camping recipe. You could add ground beef and green peppers, and have a complete meal. If I camped, I would remember that for later. But since, I don’t, I will just make them at home! The original recipe calls for grilling them from start to finish. I didn’t want to deal with that. An hour on the grill when the chicken was going to take 15 minutes? Not for me. I par-cooked the potatoes ahead of time, so they just had to spend the last 20 minutes on the grill. It worked great, you still got the crispy ones on the bottom where the foil was hitting the grill, but done so much quicker! I will post the recipe the way I did it, but you can omit my step and just go straight for the grill if you prefer.
Grilled Smokey Cheddar Potato Packs
Adapted from Betty Crocker
4 medium potatoes, cut into 1 inch chunks
½ tsp salt
1 Tbls butter
1 Tbls Olive Oil
1 cup cheddar cheese
4 strips of bacon, cooked and crumbled
¼ cup sliced green onions
In a large microwave safe dish heat the diced potatoes for 10 minutes, stirring after 5. Place the potatoes a large sheet of heavy duty foil. Toss them with the olive oil. Sprinkle over the salt and bacon. Dot with butter.
Wrap the foil securely around potatoes. Place over a hot grill for about 20 minutes, flipping half way. Open up the foil, and top with cheese and onions. Stir around to melt the cheese. Serve straight from the foil pack. Enjoy!