Cheesy Bacon Ranch Potato Foil Packets Food

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.

SLOW COOKER CHEESY BACON RANCH POTATOES

Steps:

• Cook the bacon until it is just done but not too crisp.
• Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

CHEESY POTATO BACON PACKETS FOR THE GRILL

Steps:

• Divide the sliced potatoes and onions equally between two pieces (about 18-inches each) heavy-duty foil, that has been sprayed liberally with cooking spray.
• Sprinkle with seasoning salt, pepper and garlic powder; tossing lightly with hands to coat with seasonings.
• In a bowl combine grated cheddar mozzarella and Parmesan cheese; divide and sprinkle over the potatoes and onions.
• Divide/top with bacon and butter cubes.
• Bring opposite ends of the foil together over filling and fold down several times.
• Fold unsealed ends toward filling and crimp tightly (making a sealed packet, you may poke a small hole on top of the packet to let steam escape).
• At this point to you may refrigerate for a few hours until ready to grill.
• Place on grill over medium heat for about 35-40 minutes or until potatoes are fork-tender.
• Remove from grill, carefully open the packets (be careful these packets have lots of steam inside, so open with care!) and sprinkle with more grated cheese.
• Delicious!