Grilled Potatoes in Foil
User Reviews
5
Grilled Potatoes in Foil
Description
This recipe for Grilled Potatoes in Foil starts by cutting russet potatoes into chunks, coating them with melted butter and ranch seasoning powder, which infuses the potatoes with herbaceous and tangy flavors during cooking. The potatoes are divided among foil squares coated with cooking spray, then sealed into packets to steam and roast evenly. Cooking on a grill set to medium or in a 400°F oven for 25-30 minutes yields tender potatoes with a soft interior.
After the initial cooking, the foil packets are opened, and shredded cheddar cheese and crispy crumbled bacon are added. The packets are returned to the heat with the foil open so that the cheese melts thoroughly over the potatoes. Finishing each serving with a dollop of sour cream and sliced chives introduces creamy and fresh herbal notes, balancing the richness and smokiness from cheese and bacon.
This dish offers a convenient and flavorful way to prepare a comforting potato side with minimal cleanup from the foil packets. It pairs well with grilled meats or can be served on its own for a satisfying meal. Using ranch seasoning powder adds a distinctive zing without needing fresh herbs or multiple spices.
You may substitute other potato types like Yukon Golds or red potatoes if russets are unavailable. Either ranch dressing or dip powder works for seasoning. The foil packets also keep the potatoes moist and concentrate flavors through steaming and roasting.
Ingredients
- 1 1/2 pounds russet potato cut into 1 inch pieces
- 4 tablespoons butter melted
- 1 1/2 tablespoons ranch seasoning powder
- 1 cup cheddar cheese shredded
- 6 lices Bacon cooked and crumbled
- 1/4 cup sour cream
- 2 tablespoons chives sliced
- cooking spray
Instructions
- Preheat a grill to medium heat or an oven to 400 degrees F.
- Coat 4 large squares of foil with cooking spray.
- Place the potatoes in a large bowl along with the butter and ranch seasoning. Toss to coat.
- Divide the potatoes evenly among the foil squares. Fold up the foil to seal the packets.
- Bake or grill for 25-30 minutes or until potatoes are tender.
- Open the foil packets and add the cheese and bacon. Leave the packets open and return to the oven or grill. Cook for 3-5 minutes or until cheese is melted.
- Top each packet with a tablespoon of sour cream and sprinkling of chives, then serve immediately.
Notes
- You can use ranch dressing powder or ranch dip powder interchangeably for seasoning the potatoes.
- Russet potatoes work best, but red or Yukon Gold potatoes are suitable substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 89mg | 30% |
| Sodium | 513mg | 21% |
| Potassium | 822mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 245mg | 25% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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