Grilled Three Cheese Potatoes 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.

THREE-CHEESE POTATOES

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.

GRILLED THREE-CHEESE POTATOES

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.

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.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

GRILLED THREE-CHEESE BACON SANDWICHES

Steps:

• Spread 2 teaspoons mayonnaise on one side of each slice of bread.
• On the uncoated side of 2 bread slices, place 1 slice American cheese and 2 slices bacon. Top each with 1/4 cup cheddar cheese, 1/4 cup Gruyère cheese and 1 slice remaining bread, mayonnaise side out.
• Heat 12-inch nonstick skillet over medium heat. Add sandwiches; cook uncovered 3 to 4 minutes or until bottom sides are golden brown. Carefully turn; cook 2 to 4 minutes longer or until bottom sides are golden brown and cheeses are melted.

GRILLED CHEESE POTATOES

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.

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.

THREE-CHEESE GRILLED CHEESE

Steps:

• Preheat pan to medium-high heat and spread butter evenly across.
• Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
• Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
• Cut sandwiches in half and serve.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

ULTIMATE THREE CHEESE POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees. Spray 2-quart baking dish with non-stick spray. Slice potatoes with a mandolin, if possible, to create uniform slices. Pat dry with paper towels to absorb any extra moisture.
• Heat the cream, milk, garlic, salt, and pepper in a small saucepan until it begins to simmer around the edges, about 5-7 minutes. Remove the pan from the heat and allow to rest.
• Arrange half the potatoes in overlapping slices along the bottom of the pan. Pour half of the cream over the top of the potatoes. Top with half of the cheddar, parmesan and goat cheese sprinkled over the top. Layer with the other half of the sliced potatoes. Repeat the layers of cream, and cheeses.
• Bake for 60-70 minutes, or until the top id deep golden brown, and the potatoes are tender when pricked with a knife. Allow to rest 10 minutes before serving.