Cheesy Potatoes On The Grill 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.

GRILLED CHEESY POTATOES

Steps:

• Preheat grill to medium-high, or oven to 425°F.
• Place the potatoes in the center of a large piece of aluminum foil or in a bowl.
• Pour the melted butter evenly over the potatoes, season with salt and pepper and toss to coat.
• Sprinkle on half of the cheddar cheese.
• Wrap the potatoes tightly in the aluminum foil and place on the preheated grill, or in the oven.
• Cook for 15 minutes, then flip the packet and cook for an addition 15 minutes, or until the potatoes are fork tender.
• Open the top of the foil packet and sprinkle on the remaining cheddar cheese.
• Leave the packet open and place it back on the grill, or in the oven. Cook for an additional 3-4 minutes, or until the cheese is melted.
• Top with the minced herbs, if desired.

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.

CHEESY POTATOES AND ONIONS FOR THE GRILL

Steps:

• Prepare a 20 x 20-inch piece of heavy-duty foil or a 13 x 9-inch disposable foil pan (I prefer to make these in a pan).
• Generously spray the inside of the foil or pan with cooking spray.
• Toss the potatoes with sliced onions and Parmesan cheese (if using) then place on top and in the middle part of the foil, or place into the foil pan.
• Sprinkle the butter cubes over the potatoes.
• In a bowl combine cheddar and mozzarella cheeses, parsley, Worcestershire sauce, seasoned salt, black pepper and garlic powder; sprinkle over the potatoes and onions.
• Slightly wrap up the ends of the foil then drizzle the broth over the top of the mixture.
• Seal up the foil completely.
• Make one or two very small pin-holes in the top of the foil to allow heat to escape (or cover the foil pan tightly with a sheet of foil, then make a small hole/s in the top of the foil).
• Place the foil packet or foil pan on the grill, cover with the grilling lid and cook for about 40 minutes or until the potatoes are tender.

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.

CHEESY GRILLED POTATOES

Steps:

• Heat gas or charcoal grill. In small bowl, mix cheesy butter ingredients until blended. Refrigerate until serving time.
• Pierce potatoes to allow steam to escape. Brush outside of potatoes with melted butter; sprinkle with seasoned salt. Place potatoes on microwavable plate or in shallow microwavable dish. Microwave on High 6 to 8 minutes, turning once, until fork-tender.
• Place potatoes on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning occasionally, until crisp and browned.
• Cut large X in top of each baked potato; press sides slightly to fluff. Top each with cheesy butter; sprinkle with garlic-pepper blend.

GRILLED CHEESY POTATOES

Steps:

• Place potatoes and 3 tablespoons water in a microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until almost tender; drain., In a large bowl, combine the cheese and onion. Stir in the potatoes. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). , Combine the Worcestershire sauce, salt, garlic powder, pepper and remaining water; sprinkle over potatoes. Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 8-10 minutes or until potatoes are tender and cheese is melted.

GRILLED CHEESY POTATO PACK

Steps:

• Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt.
• Bring up 2 sides of foil over potatoes 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 packet on grill over medium heat. Cover grill; cook 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.

CHEESY CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
• Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

CHEESY GRILLED POTATOES

Steps:

• 1. Cut three pieces of aluminum foil and place two of them cross-ways on top of each other, shiny side up. Fold the edges of the bottom piece over the top piece and then fold the edges of the top piece over. Set aside.
• 2. Cut the potatoes into cubes and mix them with the onion and garlic. Place on the folded aluminum foil. Put each tablespoon of butter on top of potatoes, spaced out. Sprinkle with seasoning.
• 3. Fold in two sides of the aluminum foil over the potatoes, then roll the other two sides in. Take the third piece of aluminum foil and fold over the top.
• 4. Put in grill at 200 degrees for 1 hour. It's helpful to put them on right when the charcoal is lit and leave them in while you're getting the rest of your meal prepared, Matt will even leave them in and put whatever meat we're having in with them.
• 5. RIGHT when you take them off the grill, open up the foil and put the cheese on top to melt. TA-DA!!!!

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

CHEESY POTATOES

Steps:

• First quarter your potatoes.
• Then mix your ingredients saving your oil for the last step.
• Once all ingredients are mixed lay your mixture into your aluminum foil.
• Then drizzle your oil over the mixture and close the foil around your entire mixture.
• Cook until potatoes are soft to a fork.

CHEESY POTATOES

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

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!