A two cheese combo packs the perfect cheesy punch to make these “Cheesy & Easy Foil Packet Potatoes” the star of any grilling meal! I promise you’ll love to cook these yummy red skin potatoes on the grill with these foil packets.
When my Dad was in town a few weeks ago for Father’s Day we cooked him a pretty amazing feast. The hubs and I were pretty proud of this plate!
Even with a killer main dish of scallops and salmon, the potatoes and zucchini held their own as some pretty scrumptious additions.
The zucchini is a Pioneer Woman recipe that I made step for step. The lemon salt is to. die. for.
The potatoes are a Julie original that are a fun play off of old camp fire potatoes. The foil packets make them easy to cook and serve right off the grill. They are perfect for summer cookouts including the 4th of July! A secret cheesy ingredient sends them to the top of the delish scale.
Toss the potatoes and onions with 1 teaspoon of olive oil, salt, pepper, chives and the SECRET cheesy ingredient: Parmesan Cheese!
And as an epic finish add a small pad of butter to each packet. I know… real butter. They say it’s better than eating margarine now, so I go for it (in moderation)! If you want this to be a lighter dish just add a small dash of butter.
Grill on medium- high for 20-25 minutes. The hubby says the more stuff you have on the grill the longer it will take.
Just prior to the potatoes being done, open the packets and add your favorite shredded cheese.
Serve in the foil and enjoy!
You see, I’m a total side dish girl. I love the sides so much I can make them my whole meal. Would it be wrong to have just cheesy potatoes for dinner?
Cheesy & Easy Foil Packet Grilled Potatoes
3 lbs red skinned potatoes- chopped, skin on
1 half small Vidalia onion- chopped
1 teaspoon olive oil
1/4 cup grated parmesan cheese
1/2 cup shredded cheese (I used Mexican blend)
1 tablespoon fresh chopped chives
1/4 cup butter
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1. Pre-heat grill to medium-high heat.
2 Toss potatoes, onion, parmesan, chives and olive oil together in a bowl.
3. Rip off 6- 8 pieces of foil. Using a 12 inch foil roll, rip off about 12 inch squares.
4. Divide potatoes and mound in the center of the foil.
5. Add a small pad of butter to each packet.
6. Place on hot grill and cook for 20-25 minutes .
7. Open packets (check potatoes) and add the shredded cheese to top. Close packets back up and continue to cook just until cheese is melted.
8. Serve individual foil packets!
Do you like the main course or side dishes?
Do you have any weekend plans?
I’ll be catching up with the hubs family, they will be visiting the Carolinas!