Bacon Ranch Grilled Potatoes Food

GRILLED BACON POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil.
• Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.

CHEESY BACON RANCH POTATO FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

GRILLED POTATO SALAD WITH RANCH AND BACON

Steps:

• What goes better with potatoes and Ranch than bacon? Not many things. Start by cooking about 8 strips of bacon using your favorite method. We want them to be crisp since we are going to crumble the bacon into our salad.
• While the bacon is cooking, wash and then cut the potatoes into even quarters. When I say even quarters, I mean you want all of the pieces to be about the same size so that they all cook evenly. Don't make them too small thought because they will be a pain to handle on the grill!
• Boil the potatoes in a pot of water until just about cooked, about 10 minutes. You don't want them too mushy, but you want them just about cooked all the way through.
• At this point, go ahead and light the grill and preheat to medium-high.
• Remove the potatoes from the water and drain.
• Toss the red potatoes in some olive oil and fresh ground black pepper.
• Pour the potatoes right onto the now hot grate of the grill. The point here is to mark or char the potatoes so that we get that great grill taste.
• Using tongs, a spoon or a spatula (bring them all out, one might work better than others depending on the size of your red potatoes) turn the potatoes every few minutes to create char marks on all sides. Keeping the grill closed will speed up this process and keep the grill hot.
• Once all sides of the potatoes are marked with grill marks, transfer the potatoes to a large bowl.
• Add about 1/4 cup of the Ranch dressing (add more if you like), crumbled bacon and chopped green onions.
• Stir well to combine.

BACON RANCH GRILLED POTATOES

Steps:

• Preheat grill to 350 degrees.
• Scrub and slice potatoes. (I use a mandoline for an even slice.)
• Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
• Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.
• With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

GRILLED POTATOES WITH BACON-RANCH SAUCE

Steps:

• In a large bowl, combine oil, barbecue seasoning, garlic and lemon juice. Add potatoes; toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. square). Fold foil around potato mixture and seal tightly., Grill, covered, over medium heat 20-25 minutes or until potatoes are tender., In a small bowl, combine sauce ingredients. Serve with potatoes.

BACON RANCH GRILLED POTATOES

Steps:

• Preheat the grill or grill pan to medium heat. In a small bowl add the melted butter and the Hidden Valley® Original Ranch® Seasoning Mix and mix to combine. Season with salt and pepper.
• In a large bowl add the potatoes, drizzle with the melted butter and toss to combine. Divide the potatoes between 4 pieces of foil. Close the ends of the foil and place on the grill. Cover the grill and allow to cook for 35-40 minutes or until the potatoes are tender, flipping the packets often.
• In the meantime, line a plate with paper towels. Place bacon in a cold sauté pan and heat over medium heat. Allow to cook until the fat is rendered and the bacon is crisp, about 7-9 minutes. Remove the bacon to the paper towel-lined plate and crumble into small pieces. Set aside.
• Once tender, open the packets, evenly sprinkle with cheddar cheese and pepper jack cheese. Close the lid of the grill and allow the cheese to melt, about 5 minutes. Remove the packets from the grill and top with bacon and scallions. Serve hot with hot sauce! Tip: You can cook your bacon on the grill by heat a cast iron pan on the grill just as you would use a stove!

GRILLED RANCH POTATOES IN FOIL

Steps:

• After potatoes are washed and cut, combine the ingredients for the ranch mix.
• Use just enough of the mix to thoroughly coat the potatoes and stir together in a large bowl.
• Spoon potatoes out onto individual aluminum foil squares and sprinkle with desired toppings. We did cheddar and bacon for one, and gorgonzola cheese and bacon for the other.
• Wrap the potatoes up in the foil so they are completely covered. We usually wrap each one in two pieces of foil.
• Bake, grill, or cook in a fire pit. It is ready to eat when you peel back some of the foil and potatoes are fork tender and break apart easily.

BACON RANCH CHICKEN KABOBS RECIPE

Steps:

• Cut chicken breasts into 1-2 inch pieces.
• In a small mixing bowl combine olive oil, pepper and ranch seasoning. Mix until combined
• Place chicken in Ziploc bag and pour ranch dressing mixture over the chicken. Seal and turn to coat. Refrigerate at least 3 hours or overnight
• Place bacon on a microwave plate lined with paper towels so it's not laying on top of the other pieces. Microwave the bacon on a plate for about 1.5 minutes. You will have to do multiple batches. Cut bacon strips into 2 inch square pieces.
• Thread a piece of chicken, then bacon repeating until the skewer is filled.
• Place on grill preheated to 350 degrees. Grill 6-8 minutes on each side then flip. Remove when chicken has reached 160 degrees. Do not overcook chicken, this will result in dry, chewy chicken.

CHEESY POTATOES ON THE GRILL WITH BACON

Steps:

• Preheat grilled to 350 degrees.
• In a 9'' x 13'' foil pan combine the potatoes, seasoned salt, dried onions, bacon bits, cheese and butter. Stir to combine.
• Place on grill and grill for 30-40 minutes or until potatoes are tender.

BACON RANCH FOIL WRAPPED POTATOES

Steps:

• In a large bowl add potatoes, olive oil, onions, pepper, garlic, jalapenos and sprinkle the ranch dip mix and toss until combined.
• Spray non-stick spray on foil sheets (I usually do 3) divide the potatoes evenly among the foil sheets. Fold the edges of the foil over the potatoes to form a packet.
• Place packs on grill over medium heat. Cover and cook 15 minutes, rotate, and cook another 15 minutes or until fork-tender.
• Gently open packs and sprinkle cheese over potatoes. Cover grill and wait 2-3 minutes until cheese has melted.
• Remove from grill and garnish with chopped bacon and fresh chopped parsley.

GRILLED BACON-WRAPPED POTATO WEDGES

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife.
• Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Cut each potato in 4 wedges. Wrap 1 bacon slice around each potato wedge. Transfer to grate of grill.
• Grill 12 to 15 min. or until bacon is crisp and potatoes are tender, turning occasionally. Sprinkle with cheese. Serve dressing as dipping sauce.

GRILLED FOIL POTATOES

Steps:

• In a medium bowl melt the butter in the microwave then add the olive oil.
• Cut the potatoes into about 1″ cubes leaving the skins on and thinly slice the onion then add to the bowl tossing to coat with the butter-olive oil. Sprinkle on the ranch seasoning stirring until the potatoes and onions are coated.
• Preheat the grill to medium high heat (about 400 degrees).
• Tear off 4 sheet of aluminum foil about 12″ each then lightly spray the center of each sheet with cooking spray. Divide the potatoes between the foil sheets then fold the foil around the potatoes, pinching the edges to seal them.
• Grill 20-25 minutes turning about every 5 minutes until the potatoes are tender. Open the foil packs and top with cheese and bacon then continue grilling with the lid closed about 5 more minutes or until the cheese is melted. Serve right away with sour cream for topping.

AUGUST DEWINDT @THERES.FOOD.AT.HOME

Steps:

• Place the bacon in a cold large skillet. Turn the heat to medium high and cook the bacon, turning ever so often. Starting in a cold pan will ensure that the bacon cooks evenly. Cook until crispy or your preferred preference.
• Turn off the heat, remove the bacon from the pan and wipe or put out the excess bacon grease.
• Mix the cheese with 1/2tbsp of the ranch seasoning.
• Spread mayo on the outside of the bread. Sprinkle the remaining ranch seasoning on the outside of the slices of bread. Feel free to add more seasoning if you'd like.
• In the same pan as early, put butter in pan on medium high heat and melt.
• Place two of the slices of bread in the pan, mayo side down. Put cheese on top and bacon. Cover and let cook for 3 minutes.
• Uncover and place the remaining bread slices mayo side up on top and then flip. Cook for 4 minutes or until golden brown. Every stove and skillet cooks differently so just monitor it. It should be nice and golden brown on both sides.
• Remove from pan, eat and enjoy! Serve with some ranch for dipping if you're feeling adventurous.

GRILLED BACON RANCH POTATOES

Steps:

• Spray the foil squares with cooking spray then arrange the potatoes on one side of each square.
• Top the potatoes with the cooked and crumbled bacon.
• Sprinkle each packet of potatoes with the ranch dressing mix and salt and pepper to taste.
• Pat a tablespoon of butter on top of each packet of potatoes.
• Double fold the edges of the aluminum foil to wrap each packet securely.
• Grill or bake at 400 degrees for 20 to 30 minutes or until potatoes are cooked through. Serve in the foil packages.

BACON RANCH POTATOES

Steps:

• Boil potatoes for 20 minutes. Drain and set aside to cool.
• While the potatoes are cooking, add bacon and onion to a hot skillet over medium heat. Cook for 10 to 12 minutes or until bacon is cooked and onions are softened and starting to caramelize. Remove from heat.
• Preheat oven to 325F. Spray a 2 quart casserole dish with cooking spray.
• Spread potatoes in the casserole dish to cover the bottom. Top evenly with onion and bacon mixture. Pour ranch dressing evenly over top and then sprinkle with Swiss cheese.
• Bake for about 22 to 25 minutes or until cheese is melted and starting to brown. Serve hot.

GRILLED RANCH POTATO FOIL PACKETS

Steps:

• In a large ziplock bag, combine the ranch dressing packet and olive oil. Shake to combine.
• Add the potatoes to the mixture and close securely before shaking.
• Cut 4 large pieces of tinfoil and divide the potatoes evenly between the four.
• Top each potato packet with a fourth of the cheese.
• Pull up the long ends and meet in the middle, then fold down. Fold the ends closed tightly.
• Preheat the grill to 350° on medium heat.
• Place the foil packets, seam side down. Grill for 10 minutes, then flip over.
• Grill an additional 7 to 10 minutes.
• Remove and carefully open and enjoy.
• Top with chives, sour cream, bacon, ham, salsa, or broccoli.