Cheesy Potatoes for the Grill
Transform your backyard barbecue with these irresistible Cheesy Potatoes for the Grill—an easy, crowd-pleasing side dish that’s packed with bold flavor and smoky goodness. Tender slices of Russet potatoes are seasoned with garlic and onion powder, laid over a bed of butter and heavy cream, and loaded with gooey sharp cheddar cheese. Wrapped in convenient foil packets, these potatoes cook perfectly on the grill, infusing each bite with a subtle charred essence. Topped with optional sliced green onions for a pop of freshness, they’re a surefire hit for any summer cookout. With just 15 minutes of prep and a quick 30-minute cook time, this recipe makes a perfect no-fuss side for burgers, grilled chicken, or steaks, delivering comfort-food deliciousness with minimal effort.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 2 cups Sharp cheddar cheese
- 4 tablespoons Butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions (optional, sliced thinly)
- 0.25 cup Heavy cream
- 4 sheets Aluminum foil
Instructions
Preheat your grill to medium heat (about 375°F).
Wash and scrub the potatoes; do not peel them. Slice the potatoes into thin, 1/8-inch thick rounds.
Lay out four sheets of aluminum foil, each about 12 inches long. Spray them lightly with non-stick cooking spray or brush with a little oil to prevent sticking.
Evenly divide the sliced potatoes onto the four sheets of foil, piling them up in the center of each sheet.
Sprinkle the garlic powder, onion powder, salt, and black pepper evenly over the potatoes.
Top the potatoes with 1 tablespoon of butter each and pour about 1 tablespoon of heavy cream over each pile.
Evenly divide the shredded cheddar cheese over the potatoes, reserving a small amount to sprinkle after grilling (optional).
If desired, sprinkle the sliced green onions on top of the cheese for added flavor.
Fold the aluminum foil over the potatoes, crimping the edges tightly to form a sealed packet, ensuring no liquid escapes.
Place the foil packets on the preheated grill and cook for 25-30 minutes, flipping halfway through. Check for doneness by piercing the potatoes with a fork; they should feel tender.
Carefully remove the foil packets from the grill using tongs and let them rest for 2-3 minutes before opening. Be cautious of escaping steam.
Sprinkle the remaining cheese over the hot potatoes, if desired, before serving. Enjoy your cheesy grilled potatoes!
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 9.2 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1763 mg | 136% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4014 mg | 85% | |
*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.
