Bacon Potatoes On The Grill Recipes

GRILLED POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat the grill to 400˚F (200˚C).
• Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
• In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
• Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
• Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
• After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
• Enjoy!

GRILLED POTATOES WITH BACON-RANCH SAUCE

Steps:

• In a large bowl, combine oil, barbecue seasoning, garlic and lemon juice. Add potatoes; toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. square). Fold foil around potato mixture and seal tightly., Grill, covered, over medium heat 20-25 minutes or until potatoes are tender., In a small bowl, combine sauce ingredients. Serve with potatoes.

BACON POTATOES ON THE GRILL

Steps:

• Heat grill to medium-high heat.
• Mix first 4 ingredients until blended. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
• Spoon onto 4 large sheets heavy-duty foil; fold to make 4 packets.
• Grill 35 min. or until potatoes are tender. Cut slits in foil to release steam before opening packets.

GRILLED BACON POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil.
• Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.

BACON-WRAPPED POTATOES

Steps:

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS

Steps:

• Fire up your charcoal.
• Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
• Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
• Pour beef broth into pan.
• Add bacon to the potatoes, spreading it evenly.
• Cut butter into pats, and place it on top.
• Cover with foil and place onto hot grill for 45 minutes.
• Pull back foil and add cheddar cheese evenly over the dish.
• Recover dish and leave on grill for another 15 minutes.
• Remove from grill and cover with chopped green onions.
• Serve!

GRILLED LOADED POTATO ROUNDS

Steps:

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.