Cheddar Bacon Potato Packets for the Grill (Print-Friendly Version)
Divide potato cubes and butter among four foil packets, grill over indirect heat until tender, then add cheddar and cooked bacon to finish. Open carefully away from your face and promptly transfer leftovers out of their tightly sealed foil for refrigeration.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
4 medium russet potatoes, cut into 1-inch cubes
02 -
4 tablespoons salted butter
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2 cups shredded mild cheddar cheese
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1 cup cooked and crumbled bacon
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2 green onions, sliced
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Salt, to taste
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Black pepper, to taste
→ Equipment
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4 large squares aluminum foil, for wrapping (equipment)
# How to Make It:
01 -
Prepare a covered grill for indirect heat around 350–375°F. Keep an area without direct flame or hot coals beneath the packets.
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Scrub potatoes and cut into even 1-inch cubes. Lay out four large squares of nonstick foil or lightly grease the inner surfaces.
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Divide potato cubes among the foil sheets in shallow piles, leaving enough foil around each portion to make secure folds.
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Add 1 tablespoon butter per portion and season lightly with salt and black pepper.
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Reserve the measured cheese and cooked bacon in the refrigerator. They will be added after the potatoes are tender; do not use raw bacon here.
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Fold the foil into sealed packets with a little headroom. Keep seams facing upward and reinforce any thin or torn area.
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Grill indirectly for an estimated 45–60 minutes, rotating positions if needed. Open carefully and test a thick cube for tenderness. Add 1/2 cup cheese and 1/4 cup cooked bacon per packet, reseal loosely, and heat 5–10 minutes more, until hot throughout. When using refrigerated cooked bacon, check that the topped filling reaches 165°F.
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Open away from your face, add sliced green onions, and serve on plates. Promptly transfer leftovers out of sealed foil into shallow containers for refrigeration.
# Extra Suggestions:
01 -
Cook potatoes until fork-tender before adding cheddar and cooked bacon. Times depend on potato size and grill heat. This research-based formula has not been kitchen-tested.