Cheesy Potatoes And Onions For The Grill Recipes

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
• Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
• Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• Cook the sliced potatoes in boiling water for about 5 minutes; drain.
• Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
• Sprinkle with salt and pepper, then repeat layers two more times.
• Sprinkle top with the shredded cheddar.
• For the sauce; in a medium heavy saucepan melt butter over low heat.
• Add in flour and cayenne then stir for 1 minute.
• Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
• Pour the sauce over the cheese and potato mixture.
• Bake for about 35 minutes or until golden.
• Let stand for 10 minutes before serving.

Steps:

• Prepare a 20 x 20-inch piece of heavy-duty foil or a 13 x 9-inch disposable foil pan (I prefer to make these in a pan).
• Generously spray the inside of the foil or pan with cooking spray.
• Toss the potatoes with sliced onions and Parmesan cheese (if using) then place on top and in the middle part of the foil, or place into the foil pan.
• Sprinkle the butter cubes over the potatoes.
• In a bowl combine cheddar and mozzarella cheeses, parsley, Worcestershire sauce, seasoned salt, black pepper and garlic powder; sprinkle over the potatoes and onions.
• Slightly wrap up the ends of the foil then drizzle the broth over the top of the mixture.
• Seal up the foil completely.
• Make one or two very small pin-holes in the top of the foil to allow heat to escape (or cover the foil pan tightly with a sheet of foil, then make a small hole/s in the top of the foil).
• Place the foil packet or foil pan on the grill, cover with the grilling lid and cook for about 40 minutes or until the potatoes are tender.

Steps:

• Double up tin foil to an 18 inch square.
• Add potato, onion, salt, pepper and butter.
• Fold tin foil to make a secure sealed pouch leaving a bit of space to steam.
• Cook over medium coals for 40 minutes.
• Turn several times.
• Open pouch carefully and add bacon and cheese.
• Return to coals for 3-4 minutes.
• For a low fat or vegetarian version simply leave out bacon and/or cheese.

Steps:

• You will need 2 large pieces of heavy duty aluminum foil.
• Spray the bottom layer of the foil packet heavily with non-stick spray.
• Scrub potatoes well and slice fairly thick.
• Layer in a slightly overlapping way on top of one of the pieces of foil, but not piled up in a bunch.
• Sprinkle the onion and garlic over the potatoes.
• Season liberally with salt and pepper.
• Layer slices of butter all over the potatoes.
• Sprinkle the Parmesan, Mozzarella and Cheddar cheese on the potatoes.
• Lay the other piece of foil over the potatoes and fold all the edges in all the way up to the potatoes inside the packet. You don't want the top layer of foil to be touching the cheese inside too much so do not mash it down.
• With a small knife or scissors cut 3 tiny holes in the top center of the foil packet.
• Lay packet on a hot grill and cook over medium heat for about 30 minutes.
• Remove and let sit for about 5 minutes.
• Be careful when tearing off the foil top because steam could burn you.

Steps:

• Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt.
• Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

Steps:

• Cut each potato into five slices. Place onion between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12 in. square)., Pour 2-4 tablespoons of salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, over medium heat for 50-60 minutes or until the potatoes are tender.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.
• Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.
• Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.

Steps:

• Combine potatoes, onions and herbs in a large bowl.
• Combine oil, butter, garlic, salt and pepper in a small bowl.
• Drizzle over potato mixture.
• Toss to coat well.
• Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling.
• Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally.

Steps:

• Place potatoes and 3 tablespoons water in a microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until almost tender; drain., In a large bowl, combine the cheese and onion. Stir in the potatoes. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). , Combine the Worcestershire sauce, salt, garlic powder, pepper and remaining water; sprinkle over potatoes. Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 8-10 minutes or until potatoes are tender and cheese is melted.

Steps:

• Combine oil, mustard, thyme, salt and pepper in large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
• Prepare barbecue (medium-high heat). Add potatoes and onions to mustard oil. Toss to coat. Set six 18 x 9-inch sheets of heavy-duty aluminum foil on work surface. Spray foil with nonstick vegetable oil spray. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
• Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25 minutes. Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.