Cheesypotatoesonthegrill Recipes

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.

CHEESE-TOPPED POTATOES IN FOIL

Steps:

• Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with onion, bacon, butter, salt and pepper. Place on a large piece of greased heavy-duty foil (about 36x12-in. rectangle). Fold foil around potatoes, sealing tightly., Cook on campfire or in covered grill until potatoes are tender, about 15 minutes per side. Open foil carefully to allow steam to escape; place cheese over potatoes. Cook until cheese is melted, 1-2 minutes. If desired, serve with sour cream.

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 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 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 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.

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 SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives 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.

DAD'S FAVORITE CHEESY POTATOES IN FOIL

Steps:

• Slice potatoes thinly onto a big piece of heavy aluminum foil and sprinkle with salt and pepper.
• Crumble bacon over potatoes. Add onion and cheese cubes.
• Slice butter over all and mix mixture gently on the foil.
• Bring edges of foil up, leaving room for steam expansion. Seal with a double fold.
• Place package on grill and cook about 1 hour, turning several times. Be careful not to burn.

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.