Cheesy Potatoes On The Grill With Bacon Food

GRILLED CHEESY LOADED POTATOES

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
• Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
• Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

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.

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!

CHEESY POTATOES ON THE GRILL

Steps:

• You will need 2 large pieces of heavy duty aluminum foil.
• Spray the bottom layer of the foil packet heavily with non-stick spray.
• Scrub potatoes well and slice fairly thick.
• Layer in a slightly overlapping way on top of one of the pieces of foil, but not piled up in a bunch.
• Sprinkle the onion and garlic over the potatoes.
• Season liberally with salt and pepper.
• Layer slices of butter all over the potatoes.
• Sprinkle the Parmesan, Mozzarella and Cheddar cheese on the potatoes.
• Lay the other piece of foil over the potatoes and fold all the edges in all the way up to the potatoes inside the packet. You don't want the top layer of foil to be touching the cheese inside too much so do not mash it down.
• With a small knife or scissors cut 3 tiny holes in the top center of the foil packet.
• Lay packet on a hot grill and cook over medium heat for about 30 minutes.
• Remove and let sit for about 5 minutes.
• Be careful when tearing off the foil top because steam could burn you.

GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS

Steps:

• Fire up your charcoal.
• Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
• Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
• Pour beef broth into pan.
• Add bacon to the potatoes, spreading it evenly.
• Cut butter into pats, and place it on top.
• Cover with foil and place onto hot grill for 45 minutes.
• Pull back foil and add cheddar cheese evenly over the dish.
• Recover dish and leave on grill for another 15 minutes.
• Remove from grill and cover with chopped green onions.
• Serve!

CHEESY POTATOES FOR THE GRILL

Steps:

• Double up tin foil to an 18 inch square.
• Add potato, onion, salt, pepper and butter.
• Fold tin foil to make a secure sealed pouch leaving a bit of space to steam.
• Cook over medium coals for 40 minutes.
• Turn several times.
• Open pouch carefully and add bacon and cheese.
• Return to coals for 3-4 minutes.
• For a low fat or vegetarian version simply leave out bacon and/or cheese.