Olivia got this recipe from Taste of Home and she swears by it. Nothing is better in the summer than to take fresh produce of any kind and use your imagination to make some delectable vegetable packet for grilling. The most important things to remember when cooking in foil are to spray the foil surface with vegetable oil before assembly and to turn them frequently until soft to the touch with tongs. If you follow these simple rules you won't go wrong. Try mixing various ingredients and seasonings to find out what you like. The best part about cooking with foil it the easy clean up. We hope you enjoy these.
-Nanette
Ingredients
- 3 large potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, chopped
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon minced chives
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup crumbled cooked bacon
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded cheddar cheese
Directions
- In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
- Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
- Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.
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