Get out your grills, clean up those fire pits and let’s get cooking! Just like the commercial says, aluminum foil can be our best friend when it comes to cooking with little or no mess. This recipe is perfect when done over a hot fire, and the slow cooking only helps to enhance all the flavors even more, creating one great taste sensation. If I had to choose between my oven or the open fire, the open fire is a winner hands down!
My son-in-law David has made this dish so many times I have lost track in counting, but one thing is certain – it’s perfect every time! David uses the heavy duty Reynolds Wrap foil, and so far no accidents in cooking. You can serve this potato dish with your favorite meats such as hamburgers, pork chops, or steak for a completely delicious meal, my favorite choice is barbequed chicken. No matter what you serve with this dish, cleanup will always be a snap!
- 2 to 3 sheets of heavy-duty aluminum foil
- 1 packet of onion soup powder mix
- 10-12 baby red potatoes, thinly sliced (No other potato will work as well)
- 12 slices of cooked, crumbled bacon, no tiny pieces. (No turkey bacon here, also I recommend the thicker cuts of bacon)
- 1 cup of shredded cheddar cheese
- Salt and pepper to taste
- 3 tablespoons butter
- Sour cream for serving
You will want to evenly spray each sheet of foil with cooking spray; I prefer the butter tasting for this recipe.
Place the potatoes, bacon, and the onion soup packet into a large bowl and mix the ingredients together well.
You will then divide this mixture up and place it evenly on to 2 or 3 pieces of aluminum foil. Sprinkle with salt and pepper (to your taste preference).
Now add 1 tablespoon of butter to each serving; I place the butter in thirds on top of the potato mixture. Wrap securely making sure there are no open ends.
Grill for 20 to 30 minutes.
You can bake this recipe dish in the oven, at 350 degrees for about 50-60 minutes, or until potatoes are soft, showing they are done.
Let the foil packets rest for 10 minutes before opening. Once opened sprinkle with cheddar cheese, then close the foil back up to help melt the cheese and keep your potatoes hot prior to serving.
Serve in the foil with a bowl of sour cream accenting your potato dish on the side.
Try adding sliced carrots to the potatoes, along with sliced onions, and my favorite, dill, especially when the dill is fresh from the garden!
Enjoy! From: “In the Kitchen with Sheryl”
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