Grilled Three Cheese Potatoes
Fire up your grill and elevate your side dish game with these irresistible Grilled Three Cheese Potatoes! Tender slices of perfectly seasoned Russet potatoes are layered with a mouthwatering trio of cheeses—sharp Cheddar, creamy Mozzarella, and nutty Parmesan—creating a gooey, melty masterpiece. Cooked to perfection in individual foil packets, these potatoes are infused with rich buttery flavor and a hint of smoky char from the grill. Quick to prep in just 15 minutes and ready in under 40, this recipe is a crowd-pleasing favorite for summer barbecues, weeknight dinners, or any occasion in need of cheesy comfort. Finish with a sprinkle of fresh green onions for a pop of freshness, and serve hot for the ultimate grilled side dish everyone will love!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Cheddar cheese
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 stalks Green onions
- 1 can Nonstick cooking spray
- 1 roll Aluminum foil
Instructions
Preheat your grill to medium-high heat (about 375-400°F).
Rinse and scrub the potatoes thoroughly, then pat them dry. Slice each potato into 1/4-inch thick rounds.
In a large mixing bowl, combine the olive oil, salt, black pepper, and garlic powder. Add the potato slices and toss to coat them evenly in the seasoning mixture.
Tear off four sheets of aluminum foil (about 12x12 inches each). Spray each sheet lightly with nonstick cooking spray to prevent sticking.
Divide the potato slices evenly among the foil sheets, overlapping them slightly to form individual stacks.
Sprinkle 1/4 cup of Cheddar cheese, 1/4 cup of Mozzarella cheese, and 2 tablespoons of Parmesan cheese over each potato stack.
Dot the top of each stack with 1/2 tablespoon of butter.
Fold the edges of the foil to form sealed packets, ensuring they are tightly closed to retain moisture.
Place the foil packets on the preheated grill. Close the lid and cook for 25-30 minutes, flipping the packets halfway through cooking, until the potatoes are tender and the cheese is melted.
Remove the foil packets from the grill and carefully open them to release the steam (use caution to avoid burns).
Garnish the potatoes with thinly sliced green onions before serving.
Serve hot and enjoy the gooey, cheesy, grilled goodness!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 4.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 678 mg | 52% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1588 mg | 34% | |
*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.
