GRILLED CHEESY LOADED POTATOES
This recipe is sponsored by Cabot Creamery Co-operative. This dish satisfies your craving for a fully loaded baked potato yet doesn't require turning on the oven. It's got all your favorite fixings -- cheese, bacon and sour cream -- but is cooked entirely on the grill!
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
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 SAVORY CHEESE POTATOES
Ranch dressing and two kinds of cheese turn grilled potatoes into great potatoes--the cheesiest!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with dressing; mix gently. Sprinkle with cheese blend.
- 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 20 to 25 minutes, rotating packet occasionally, until potatoes are tender. Place packet on serving platter. Cut large X across top of packet; carefully fold back foil. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 290, Carbohydrate 19 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g
GRILLED CHEESY POTATO PACK
Comfort food on the grill! And cleanup's a snap with foil-packet grilling.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g
BLUE CHEESE GRILLED POTATOES
These Blue Cheese Grilled Potatoes are a quick and easy recipe that goes perfectly with your favorite hamburger or grilled chicken recipe.
Provided by Jeannie Z
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Heat your grill to medium heat (about 350°F).
- Slice the potatoes into ½" thick slices.
- Pour the olive oil into a small dish.
- Dip the potatoes into the olive oil and coat each side evenly with the olive oil. Place them on a plate to transfer them to the grill.
- Place the potatoes right onto the grill.
- Grill each side for 15 minutes or until crispy.
- Garnish with chives, optional.
- Combine the blue cheese salad dressing with the hot sauce in a small dish. Mix until ingredients are completely blended together.
- Serve immediately. Top with chives if desired.
Nutrition Facts : Carbohydrate 47 g, Protein 7 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 317 mg, Fiber 6 g, Sugar 3 g, Calories 355 kcal, UnsaturatedFat 12 g, ServingSize 1 serving
GRILLED CHEESY POTATOES
Grilled Cheesy Potatoes are the perfect side for all of your summer meals. Grilled to tenderness and covered in rich, melted cheddar cheese, these potatoes are sure to be everyone's favorite. No grill? No problem! You can also make these cheesy potatoes in the oven.
Provided by Lauren Harris
Categories Side Dish
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Carbohydrate 21 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 192 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 4 g
GRILLED CHEESE POTATOES
Thes are so delicious! We grill out a lot and have these quite often because they are a favorite with our family and with guests. This recipe was submitted by Bearly Smokin' in the KC Barbeque Society cookbook.
Provided by Dine Dish
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush large sheet heavy duty foil with oil (or spray generously with cooking spray).
- Place potatoes and onion in center of foil.
- Add butter, swiss cheese, parmesan cheese, garlic powder, salt and pepper; mix gently.
- Fold and seal foil; double wrap with heavy duty foil.
- Grill over hot coals for 25 minutes per side.
Nutrition Facts : Calories 615.3, Fat 30.3, SaturatedFat 18.3, Cholesterol 78.9, Sodium 311.7, Carbohydrate 72.8, Fiber 7.8, Sugar 6.2, Protein 14.7
GRILLED CHEESE AND BACON POTATOES
A great potato dish for the campfire or the oven. Add sour cream and butter to taste. This is a good recipe for a family outing.
Provided by Kimber
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat.
- Place 2 slices bacon each in 4 separate pieces of aluminum foil. The foil pieces must be large enough to fully wrap a potato. Place one potato in each piece of foil. Top each potato with a slice of processed cheese. Salt and pepper to taste.
- Tightly wrap potatoes with the foil. Place on the prepared grill. Cook approximately 30 minutes, or to desired doneness.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 66.9 g, Cholesterol 56.3 mg, Fat 32.5 g, Fiber 8.1 g, Protein 19.5 g, SaturatedFat 12.9 g, Sodium 941.9 mg, Sugar 4.9 g
THREE-CHEESE POTATOES
With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. My husband and I love these potatoes. -Cheryl Hille, Askum, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender., Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 293 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
CHEESY POTATOES ON THE GRILL WITH BACON
These Cheesy Potatoes on the Grill with Bacon are diced potatoes loaded with butter, onions, bacon and cheese grilled in a foil pan for quick and easy clean up! These grilled potatoes are the perfect side dish that everyone will love!
Provided by Julie Evink
Categories Side Dish
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 255 kcal, Carbohydrate 16 g, Protein 13 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 1220 mg, Fiber 3 g, ServingSize 1 serving
GRILLED STEAK WITH BLUE CHEESE POTATOES
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
- Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
- Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.
GRILLED THREE-CHEESE POTATOES
While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. -Margaret Hanson-Maddox, Montpelier, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Nutrition Facts : Calories 493 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 777mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.
GRILLED THREE CHEESE POTATOES
Make and share this Grilled Three Cheese Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Divided the potatoes and onions evenly between two sheets of heavy-duty foil (approximately 18 inches square), that have been sprayed with nonstick cooking spray.
- In a bowl, add the parmesan cheese, 3/4 cup each of the cheddar and mozzarella cheese; stir to combine.
- Sprinkle the cheese mixture over the potatoes.
- Sprinkle with bacon, butter cubes, chives, seasoned salt and pepper.
- Fold the ends of the foil to make a packet (I bring 2 opposite ends of the foil over the potatoes and fold or roll downward, then I roll the unsealed ends inward toward the filling and give them a good press to seal).
- Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
- Remove from the grill, open carefully, and sprinkle with remaining cheese.
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- Spread Dijon mustard lightly across one side of one slice of bread. You’re aiming for a very thin layer. Stir the green onion into the grated cheese, and set aside.
- Melt a pat of butter (about 1 teaspoon) in a medium non-stick skillet over medium heat (or a large skillet, if you’re planning on making two sandwiches at once). Once melted, place the mustardy slice of bread into the skillet, with the mustard side facing up.
- Top the slice with the oniony cheese (aim for about a 3/4-inch layer of cheese). Then place the remaining slice of bread on top. Cover the skillet with a lid, and cook for several minutes, or until the underside of the bread is golden.
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- Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18-inch squares) that have been coated with cooking spray.
- Combine Parmigiano-Reggiano cheese and 3/4 cup each Cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, all-purpose seasoning, and pepper.
- Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
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- Preheat oven to 400 degrees F. Place sweet potato rounds in a small bowl and drizzle with one tablespoon of the olive oil. Toss well. Season with salt and pepper, to taste. Place on a baking sheet and roast for 20-25 minutes or until tender. Remove from oven and set aside.
- While the sweet potatoes are roasting, caramelize the onion. In a small saucepan, heat the remaining tablespoon of olive oil. Place the onion slices in the pan and cook over medium heat with a pinch of salt. Cook, stirring occasionally, until onions are caramelized, about 8 minutes. Remove onions from pan and set aside.
- Place the butter in the same small saucepan and melt over medium-low heat. Continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
- Heat a large skillet or griddle over medium heat. To make the grilled cheese, butter the outsides of the bread slices with the brown butter. Layer the cheese, sweet potatoes, kale, and caramelized onions. Sprinkle fresh rosemary over the ingredients and season with salt and black pepper, to taste. Drizzle with balsamic glaze, if using. Top with a slice of bread, buttered side up.
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- Preheat BBQ to 500 degrees (high heat). Slice potatoes and rinse to remove starch. Dry off as best as possible with a clean towel or paper towel, then transfer to a large bowl and toss with olive oil, taco seasoning, garlic powder and salt.
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