Talk about a loaded potato! The possibilities are endless with these foil pack potatoes. Add the ingredients you love.
This recipe is meant for the grill, but of course it will work nicely in the oven. Simple and convenient made wonderful!
This recipe and photo comes from Betty Crocker.com!
Ingredients
1 1/2 lb small (two-bite) Yukon gold potatoes, halved
4 teaspoons oil
2 tablespoons ranch dip mix (from 1-oz package)
1 jalapeño chile, seeded, finely chopped
4 slices cooked bacon, coarsely chopped
1 cup shredded Cheddar cheese (4 oz)
Directions
Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Drizzle cut potatoes with oil and sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.
Bring up 2 sides of foil so edges meet and seal edges, making tight 1/2-inch fold. Fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill and cook 12 minutes. Rotate packs 1/2 turn and cook 12 to 14 minutes longer or until potatoes are tender.
Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.
To make in oven, place packets on cookie sheet and bake at 375 degrees 40 to 45 minutes.
