If I had to choose a favorite vegetable, it would have to be the potato. They are just so versatile (and filling!). I just love to make so much with taters. The possibilities are endless and thankfully I married a tater-lovin' man too. It was a match made in Spudsville.
Some of y'all might remember the potato packet recipe I shared last year? This just takes those potatoes up a notch. I mean, really, how can you go wrong with cheese and bacon?? I first started making this recipe years ago after seeing it in my trusty big red Betty Crocker cookbook. The folks at Betty Crocker come out with a new big red cookbook every few years. They are great if you are new to cooking or looking for timeless recipes. I just changed out the types of cheese used. I prefer good ole cheddar for this. It melts well and tastes great. These are great for summer because you can easily make them on the grill.
Throw some steaks on the grill too and you have an amazing meal and no heating up the house. But these are easily made in your oven too (see notes below for directions).
4 medium potatoes, cut into 1-inch cubes
4 tbsp. butter
2 cups shredded cheddar cheese
1 cup cooked & crumbled bacon
2 green onions, sliced
salt & pepper to taste
This recipe is really to taste. Use as much (or as little) cheddar cheese as you like for each one. We like a lot of cheddar cheese on ours. Also, to save time, you can use those prepackaged bacon pieces or microwaveable bacon.
Preheat grill to medium heat (make sure grates are clean).
You'll need 4 large squares of foil to make these packets.
If you aren't using nonstick aluminum foil, you'll need to make sure you spray the foil really
well with nonstick cooking spray to keep potatoes from sticking while cooking.
Place cubed potatoes on each of the 4 aluminum foil squares.
Add 1 tbsp. butter to each pile of potatoes.
Sprinkle with salt & pepper, to taste.
Cover potatoes with about 1/2 cup shredded cheese and 1/4 cup bacon pieces.
Wrap foil securely around potatoes.
My foil piece wasn't large enough on this one so I ended up having to place another small piece of foil on top. Pierce foil with a knife several times to vent steam while cooking.
Place on grill (only 2 shown here).
Cover and cook over medium heat for about 45-60 minutes until potatoes are tender.
Once potatoes are finished, sprinkle with sliced green onions.
This makes 4 very generous servings.
A large potato might be enough for 2 people to share.
Cook's Notes: These can be made in the oven as well. Place packets on a baking sheet in a
375F degree oven for about 45 minutes (until potatoes are fork tender).
Printable Recipe Here
Printable Recipe Here