Whenever I make these, I always make sure to make a huge batch. My kids love all the melty cheese on them. I usually fill up really good on them too. The nice thing about these is that the leftovers hold real nice. I will usually make them up for breakfast the next day if we are lucky to have any. They still have that fresh grill smell on them which makes them that much better. Check out what they are saying about this recipe over at Bunny’s Warm Oven:
“This is a “spend less time in the kitchen on a hot summer day recipe” that is so easy to make and yet absolutely wonderful.”
Get outside and enjoy the weather this weekend by making dinner on the grill!
4 medium size potatoes peeled and cubed
1 medium onion, chopped
1/4 cup grated Kraft Parmesan cheese
1/2 tsp salt
1/2 tsp garlic powder or Lawry’s seasoned salt
Pepper to taste
1/2 cup cooked, crumbled bacon or cooked ham
1/2 cup Sargento shredded mozzarella
1/2 cup shredded cheddar cheese
shortening, enough to grease the foil with
Grease the double thickness foil ( about 18 inches square ) with shortening. I have also used regular foil doubled and greased.
In a large bowl combine the first 6 ingredients together. Place the mixture on the foil, dot with butter and fold foil up around the potatoes, seal tightly. Place on low to medium heat, grill for about 18 minutes on both sides with the lid down.
Carefully open the foil packet on the grill and add the bacon, mozzarella and cheddar cheeses. Grill 3 to 5 minutes longer to melt cheeses.
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Quick Tip: Try it with green peppers and mushrooms.
Thanks again to Bunny’s Warm Oven for this divine recipe!