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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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
Directions
Step 1
Preheat your grill to medium heat (about 375°F).
Step 2
Wash and scrub the potatoes; do not peel them. Slice the potatoes into thin, 1/8-inch thick rounds.
Step 3
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.
Step 4
Evenly divide the sliced potatoes onto the four sheets of foil, piling them up in the center of each sheet.
Step 5
Sprinkle the garlic powder, onion powder, salt, and black pepper evenly over the potatoes.
Step 6
Top the potatoes with 1 tablespoon of butter each and pour about 1 tablespoon of heavy cream over each pile.
Step 7
Evenly divide the shredded cheddar cheese over the potatoes, reserving a small amount to sprinkle after grilling (optional).
Step 8
If desired, sprinkle the sliced green onions on top of the cheese for added flavor.
Step 9
Fold the aluminum foil over the potatoes, crimping the edges tightly to form a sealed packet, ensuring no liquid escapes.
Step 10
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.
Step 11
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.
Step 12
Sprinkle the remaining cheese over the hot potatoes, if desired, before serving. Enjoy your cheesy grilled potatoes!
Nutrition Facts
| Serving size | (1080.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2207.0 |
| Total Fat 138.7g | 0% |
| Saturated Fat 85.9g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 433.7mg | 0% |
| Sodium 4230.2mg | 0% |
| Total Carbohydrate 167.2g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 9.2g | |
| Protein 78.4g | 0% |
| Vitamin D 9.0IU | 0% |
| Calcium 1763.1mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 4013.9mg | 0% |
Source of Calories