This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cheesy Potatoes on the Grill
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- #22123
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 slices bacon
3 large baking potatoes
1 large onion, sliced
1 cup processed cheese, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried parsley
2 tablespoons butter or margarine
1 tablespoon bacon drippings
directions
Fry the bacon until crisp, reserving one tablespoon of the drippings. Drain the bacon on paper toweling and crumble when cool. Set aside.
Peel and slice the potatoes, placing the slices on a 9-inch by 13-inch double-layer of aluminum foil as you go.
Separate the onion slices into rings, and layer them over the potato slices. Top with the crumbled bacon bits, cubed cheese, salt, pepper, and parsley. Dot the potatoes with butter or margarine, and drizzle the reserved bacon drippings over the top of the mixture.
Wrap the foil loosely around the potatoes, making sure the ends are well sealed. Cook on the grill about 4 inches from the hot coals for about an hour, or until tender.
Turn the foil pack often to keep the potatoes from burning. Serve warm.
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nutrition data
533 calories, 35 grams fat, 38 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
April 26, 2008
Every person in my family loved these potatoes. I wouldn't change anything about the recipe. We are planning to make these for a bbq we are invited to, but with iffy weather, I am planning to bake them in the oven, covered with foil...I am sure they will turn out just as AWESOME.