6 large potatoes, peeled and sliced 1/4 inch thick
2 chopped medium onions
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Mozzarella cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup butter or margarine, cubed
1 tablespoon minced fresh or dried chives
1 to 2 teaspoons seasoned salt
1/2 teaspoon pepper
Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 inch square) that have been coated with nonstick cooking spray. Combine the Parmesan and 3/4 cup of each cheddar and mozzarella; sprinkle over the potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper.
Bring opposite ends of the foil together over the filling and fold down several times. Fold unsealed ends toward the filling and crimp tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Note: This can also be cooked in the oven at 350 degrees for one hour.
Recipe makes 6 to 8 servings.
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