Grilled, Side Dish
1 1/2 lbs small yukon gold potatoes quartered
3 cloves garlic minced
2 Jalapenos seeded and cut into slices
1/2 cup onion diced
1/2 cup red peppers diced
2 tablespoons ranch dip mix
1 tablespoon olive oil
5-6 slices cooked bacon, coarsely chopped
1 1/2 cups shredded cheese
salt and pepper to taste
Fresh parsley
In a large bowl add potatoes, olive oil, onions, pepper, garlic, jalapenos and sprinkle the ranch dip mix and toss until combined.
Spray non-stick spray on foil sheets (I usually do 3) divide the potatoes evenly among the foil sheets. Fold the edges of the foil over the potatoes to form a packet.
Place packs on grill over medium heat. Cover and cook 15 minutes, rotate, and cook another 20 minutes or until fork-tender.
Gently open packs and sprinkle cheese over potatoes. Cover grill and wait 2-3 minutes until cheese has melted.
Remove from grill and garnish with chopped bacon and fresh chopped parsley.
These were excellent. Jill liked them. I left the Jalapeno off of hers.
Can also use russet potatoes.
Oven baking times: Preheat oven to 400 degrees and place foil wrapped potato packets on a baking sheet. Place baking sheet in the center rack and bake for 30 minutes or until fork tender. Open foil packets and place cheese on top and bake another 5 minutes or until melted.
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