Creamy Cheesy Grilled Potatoes Food

CHEESY GRILLED POTATOES

Steps:

• Preheat the grill to medium high heat, between 350-400°F.
• Toss the potatoes, onions, bell pepper, olive oil and steak seasoning together in a large bowl.
• Spread the potatoes out on a large piece of heavy duty, grill-safe foil, with the edges of the foil bent up into a "foil basket".
• Place the potatoes on the grill, then cover with another large piece of foil.
• Grill over medium high heat for 20 minutes.
• Remove the top piece of foil, sprinkle an entire 8 ounce block of shredded Cabot cheddar cheese evenly over the potatoes in the foil basket and continue to cook for an additional 5 minutes without the top piece of foil.
• Remove from the grill and optionally top with diced green onions.

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 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.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

CREAMY CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Season potatoes to taste.
• Spray a casserole dish with non-stick cooking spray.
• In a bowl, combine milk, soup and sour cream.
• Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
• Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
• Bake for about 30-45 minutes or until cheese starts to brown.

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.

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 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.

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.