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Grilled Potato Packets Recipe
Grilled Potato Packets Recipe photo by Taste of Home

Grilled Potato Packets Recipe

Publisher Photo
Potatoes require a little extra time on the grill, so remember to give these pouches first dibs on the flames. —Anna Bjornn, Rexburg, Idaho
TOTAL TIME: Prep: 20 min. Grill: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Grill: 45 min.
MAKES: 8 servings

Ingredients

  • 7 medium red potatoes
  • 6 slices ready-to-serve fully cooked bacon, chopped
  • 1/4 cup thinly sliced green onions
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

3/4 cup equals 165 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 388 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Directions

  1. Cut potatoes into wedges. In a large bowl, combine the potatoes, bacon, onions, salt and pepper. Divide between two double thicknesses of greased heavy-duty foil (about 18 in. square). Dot with butter.
  2. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once.
  3. Carefully open foil; sprinkle with cheese. Grill 3-5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Grilled Potato Packets in Simple & Delicious August/September 2011, p37

Nutritional Facts

3/4 cup equals 165 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 388 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Reviews for Grilled Potato Packets

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 1, 2014

These potatoes were wonderful! I made a small batch for the two of us and parboiled the potatoes so we wouldn't have to grill them quite so long. This is definitely a "keeper" recipe and one that we'll be making often!

MY REVIEW
Reviewed May. 26, 2014

These were so good. I made a smaller batch and used regular onions instead of green ones. We will be making these often.

MY REVIEW
Reviewed May. 22, 2014

I LOVE these. I did parcook the potatoes on the stove first in salted water. It speeds up the process. I also used more pepper and served with a dollop of sour cream. We will be making these again.

MY REVIEW
Reviewed May. 18, 2014

I've been making this recipe for years with Monterey Jack cheese. So tasty!

MY REVIEW
Reviewed Aug. 17, 2013

I make something similar to this but I don't cook the potatoes in a pouch. I use small red potatoes cut in half and tossed in olive oil, garlic and Italian seasoning. I place them cut side down on a foil lined baking pan and bake in a 350 degree oven until they are done and the cut side is crispy. I then add the other ingredients and wrap it in the foil until the cheese is melted.

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