Potato Packs For The Grill Recipes

GRILLED POTATO BUNDLES

Steps:

• Preheat a grill to medium-high heat.
• Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles.
• Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.

GRILLED POTATO PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

FOIL PACKET GRILLED POTATOES

Steps:

• In a large mixing bowl, blend together salad dressing and seasonings.
• Next, add potatoes and onions and toss until covered.
• Divide potato mixture evenly among 6 foil packets.
• Double fold ends of packets to seal but leave enough room for heat to circulate Place packets on heat grill and cook for 25 to 30 minutes.
• Make sure lid is down while cooking.
• To cook in oven, Preheat oven to 425 degrees and cook for 40 to 45 minutes.

BBQ HOT DOG & POTATO PACKS

Steps:

• Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape.

POTATO PACKS (FOR THE GRILL)

Steps:

• Put out a piece of aluminum foil large enough to envelope an entire pack (about the size of a dinner plate).
• Spread 1/8 cup better on the foil. Sprinkle half the crushed garlic on the butter. Season with salt, pepper and lemon pepper. I use salt sparingly and pepper and lemon pepper generously.
• Spread half of the onions, half of the mushrooms, half of the green pepper, and half of the jalapeno on top of the seasoned butter.
• Cover with the potato.
• Cover with the remainder of the onion, mushrooms, green pepper and jalapeno.
• Put the rest of the garlic on top. Season with salt, pepper, and lemon pepper. Spread the rest of the butter (1/8 cup) on the very top.
• Roll up the aluminum foil to cover all the ingredients. Use a second piece of aluminum foil to secure.
• Put on the grill for around 20 minutes or until done, flipping at least once.
• Open the aluminum foil up and enjoy!

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

GRILLED CORN, POBLANO AND POTATO PACKS

Steps:

• Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil.
• Place potatoes, chiles, corn, onion, oil, chili powder, salt and pepper in large bowl; toss to coat. Arrange one-eighth of the vegetables on each piece of foil. Add 1 tablespoon broth and 1 teaspoon butter to each. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
• Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes or until vegetables are tender.

ON THE GRILL POTATO PACKETS

Steps:

• When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil.
• Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
• With the potato rings intact, bring the two large edges of foil to the center, sealing firmly.
• Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn't burning.
• If necessary, finish cooking with another foil sheet under the packets.).

GRILLED NEW POTATO PACKET

Steps:

• PREHEAT grill to medium heat.
• Place potatoes in center of 18-inch-long piece of heavy-duty foil. (Or, use a double layer of regular foil.)
• Drizzle with water and oil.
• Bring up foil sides.
• Double fold top and ends to seal packet, leaving room for heat circulation inside.
• GRILL 18 to 20 minute or until potatoes are tender.
• CUT slits in foil to release steam.
• Open packet.
• Drizzle potatoes with dressing; sprinkle with cheese and parsley.

GRILLED SMOKY CHEDDAR POTATOES FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
• Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.