Pouch Potatoes Food

POUCH POTATOES

Steps:

• Slice potatoes ¼ inch thick.
• Cut onions in half, then in ¼ inch thick slices.
• Cut squash or zucchini in ¼ inch thick slices.
• Cut pepper in half, remove seeds, and then cut in ¼ inch thick slices.
• Lay two large pieces of aluminum foil on table, set one potato on each.
• Alternate potato with slices of onion, squash or zucchini, and green pepper.
• Top potato and veggies with chopped garlic.
• Sprinkle liberally with Worcestershire sauce, Italian dressing, and balsamic vinegar.
• Add remaining spices liberally after the liquid has been added.
• Seal foil well.
• Bake over grill, rotating every 15 minutes, for one hour.

POUCH-GRILLED POTATOES AND GARLIC

Steps:

• Place potatoes and garlic on a large double layer of foil, drizzle with oil, and season with salt and pepper. Fold foil around potatoes and crimp edges to form a packet. Grill directly over heat source, rotating packet often, until potatoes are tender, 20 to 25 minutes. (To keep warm, move packet to cooler side of grill.)
• Transfer potatoes to a serving bowl. Toss with cilantro and season to taste with salt and pepper. Serve with lime wedges.

POUCH POTATOES

Steps:

• Heat grill to medium-high heat.
• Spray 4 (14-inch) squares of heavy-duty foil with cooking spray.
• Mix gravy and seasonings until blended; toss with fries in large bowl.
• Spread 1/4 of the fries into even layer on each prepared foil sheet; fold to make packet.
• Grill 25 min. or until fries are tender.

POTATO POCKETS

Steps:

• Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.

BARBECUE BEEF POUCH POTATOES

Steps:

• Cut 4 sheets, 12 inches square, of heavy duty aluminum foil.
• Heat oven to 450 degrees.
• In bowl, mix all ingredients; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves of foil squares.
• To seal each pouch, fold left side of foil over mixture.
• Fold in right edge 1/2 inch; fold again.
• Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch.
• Place on baking sheet and bake in center of oven 35 minutes.
• To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released.