Baked Potato Packets
Elevate your next meal with these perfectly seasoned and customizable Baked Potato Packets! Featuring tender Russet potatoes tossed in a mouthwatering blend of garlic, onion, paprika, and olive oil, this easy recipe seals all the flavors in individual foil packets for effortless cooking and cleanup. Whether baked in the oven or grilled to perfection, these packets provide a deliciously smoky and savory side dish. Add sharp cheddar cheese and bacon bits for an irresistible, cheesy twist, and finish with a sprinkle of fresh parsley for a vibrant garnish. Ready in just 40 minutes and ideal for weeknight dinners or BBQ gatherings, this versatile dish is a crowd-pleaser every time. Keywords: baked potato packets, foil packet recipes, easy side dish, oven-grilled potatoes, cheesy potatoes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 cup Sharp cheddar cheese
- 0.5 cup Bacon bits
- 1 roll Aluminum foil
Instructions
Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat.
Wash and scrub the Russet potatoes thoroughly, then pat them dry with a clean kitchen towel.
Dice the potatoes into 1-inch cubes and place them in a large mixing bowl.
Drizzle the olive oil over the potatoes and toss to coat evenly.
Sprinkle the garlic powder, onion powder, paprika, salt, and black pepper over the potatoes and toss again until the seasoning is evenly distributed.
Cut 4 sheets of aluminum foil, each about 12x12 inches, and lay them flat on your workspace.
Divide the seasoned potato cubes evenly among the 4 sheets of foil, mounding them in the center of each sheet.
Optional: Add shredded sharp cheddar cheese and bacon bits on top of the potatoes for extra flavor.
Fold the sides of each foil sheet up and over the potatoes, sealing the edges tightly to form a packet. Ensure there are no gaps or openings.
Place the packets directly on the oven rack or on the grill grates. Cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Carefully remove the packets from the oven or grill using tongs and let them cool for 2-3 minutes.
Open the foil packets cautiously to avoid steam burns, and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 14.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1023 mg | 79% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6900 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
