Cheesy Potatoes on the Grill
Fire up the grill for a crowd-pleasing side dish bursting with flavor – Cheesy Potatoes on the Grill! This simple yet indulgent recipe combines thinly sliced, perfectly seasoned Russet potatoes with melted cheddar cheese and buttery goodness, all cooked to perfection in foil packets for easy cleanup. A sprinkle of garlic and onion powder elevates the dish, while optional chopped chives add a fresh, savory finish. Perfectly tender and irresistibly cheesy, these foil-pack potatoes are an ideal complement to your favorite grilled meats or veggies. Ready in under an hour, this recipe is a breeze to prepare, making it a must-try for casual cookouts, camping trips, or weeknight dinners. Serve hot, straight from the foil, for a rustic presentation that’s as charming as it is delicious!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups Cheddar cheese (shredded)
- 2 tablespoons Butter
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives (optional, chopped)
- 2 sheets Heavy-duty aluminum foil
- 1 as needed Cooking spray
Instructions
Preheat your grill to medium heat (about 375°F to 400°F).
Wash and peel the potatoes, then cut them into thin slices (approximately 1/8-inch thick).
Tear off two large sheets of heavy-duty aluminum foil (about 18 inches long each) and lightly spray them with cooking spray to prevent sticking.
In a large mixing bowl, toss the sliced potatoes with garlic powder, onion powder, salt, and black pepper until evenly coated.
Place half of the seasoned potato slices onto the center of one foil sheet. Distribute evenly, leaving space around the edges for folding.
Cut the butter into small pieces and dot 1 tablespoon over the potatoes. Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
Carefully fold the aluminum foil over the potatoes, crimping the edges tightly to form a sealed packet. Repeat the process with the second foil sheet and remaining potatoes, butter, and cheese.
Place both foil packets onto the preheated grill. Close the grill lid and cook for 25-30 minutes, flipping the packets halfway through for even cooking.
Carefully open the packets (be cautious of steam) and check the potatoes for doneness. They should be fork-tender and the cheese fully melted.
Transfer the cheesy potatoes to a serving dish or serve directly in the foil packets for a rustic presentation. Garnish with chopped chives if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 8.2 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1726 mg | 133% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4177 mg | 89% | |
*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.
