Cheesy Foil Packet Potatoes
Campfire potatoes being wrapped to make foil packets to be placed on the grill to make Cheesy Foil Packet Potatoes.
Servings 4 servings
Calories 310kcal
Ingredients
- 4 Idaho potatoes, cleaned and cut into 2 inch cubes
- 1 Vidalia onion, peeled and diced
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 sprig fresh Rosemary optional
- 3 Tablespoons Barlean's coconut oil or olive oil
- 1 large piece of aluminum foil
- nonstick cooking spray
- ½ cup low-fat shredded Colby Jack/ cheddar cheese
Instructions
- Pre-heat grill to 550 degrees.
- Place a large piece of aluminum foil on a solid surface. Spray with nonstick spray. Add the cut potato slices, diced onions, garlic powder, salt and pepper to taste, a sprig of rosemary, and Barlean's coconut oil flavored with butter or olive oil. Mix ingredients well.
- Fold the aluminum foil down as in pictures above..like wrapping a present.
- Reduce heat on the grill to 424 degrees. Place the foil packet potatoes on the grill and let roast about 25 minutes.
- Open the foil packet, potatoes should be tender. Sprinkle the cheese on the potatoes and let melt. About 1 more minute. Serve and enjoy!
Notes
- Keep the potato slices uniform to maintain even cooking.
- The size of the potatoes and your grill heat can affect the cooking time. Please check the potatoes after 20 minutes and every 5 minutes after that time.
- If these grilled potatoes were being made in the oven, preheat oven to 400 degrees and cook potatoes for about 20 - 30 minutes once. When potatoes are cooked, add the cheese and let cheese melt another minute or two.
- Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
Serving: 1potato | Calories: 310kcal | Carbohydrates: 45g | Protein: 8g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 103mg | Potassium: 996mg | Fiber: 3g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 16.1mg | Calcium: 103mg | Iron: 2.1mg