Pouch Potatoes Recipes

GRILLED POTATOES IN FOIL (POTATO PACKETS)

Steps:

• Place foil packets on the counter and spray with cooking spray.
• Wash and slice potatoes (and onions/mushrooms if using).
• Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.
• Grill over medium heat for 30 minutes or until soft.

EASY POTATOES IN FOIL

Steps:

• Preheat oven to 400 degrees F. In a small bowl, whisk together olive oil, garlic, thyme and lemon juice; season with salt and pepper, to taste. Cut six sheets of foil, about 12-inches long. Divide potatoes into 6 equal portions, about 1 cup per foil packet, and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Spoon the lemon mixture over the potatoes. Fold the sides of the foil over the potatoes, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 15-20 minutes.* Serve immediately, garnished with chives, if desired.

SIMPLE POUCH POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
• Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
• Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

POUCH POTATOES

Steps:

• 1. Combine diced potatoes and onion onto a piece of heavy duty foil - shiny side up - large enough to leave 2-3 inches of clear foil on either side and 4-5 inches top and bottom of your potato pile
• 2. Sprinkle 1 tsp of the steak spice over potato mixture, toss, then sprinkle the 2nd tsp.
• 3. Place chunks of the butter both on the bottom and top of your potato pile
• 4. Bring the top and bottom edges of the foil together and fold over several times, leaving some air space between potatoes and foil.
• 5. Repeat with each side of your foil package until a sealed pouch is formed
• 6. Cook pouch indirectly on the BBQ - meaning on an upper rack, over a non-burning element, or to the side of your burning charcoal - for 30mins, turn the pouch every 8-10. Total cooking time will vary with heat level of BBQ/fire mins
• 7. When potatoes are cooked, the pouch will swell up with steam. Note - this will only work if your pouch is well sealed and you haven't accidentally poked a hole in it during handling
• 8. Open foil pouch and serve. Watch out for the steam when you first tear the foil - especially if the pouch is puffed up! Enjoy!

POUCH-GRILLED POTATOES AND GARLIC

Steps:

• Place potatoes and garlic on a large double layer of foil, drizzle with oil, and season with salt and pepper. Fold foil around potatoes and crimp edges to form a packet. Grill directly over heat source, rotating packet often, until potatoes are tender, 20 to 25 minutes. (To keep warm, move packet to cooler side of grill.)
• Transfer potatoes to a serving bowl. Toss with cilantro and season to taste with salt and pepper. Serve with lime wedges.

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.

POUCH POTATOES

Steps:

• Heat grill to medium-high heat.
• Spray 4 (14-inch) squares of heavy-duty foil with cooking spray.
• Mix gravy and seasonings until blended; toss with fries in large bowl.
• Spread 1/4 of the fries into even layer on each prepared foil sheet; fold to make packet.
• Grill 25 min. or until fries are tender.

POUCH POTATOES

Steps:

• Slice potatoes ¼ inch thick.
• Cut onions in half, then in ¼ inch thick slices.
• Cut squash or zucchini in ¼ inch thick slices.
• Cut pepper in half, remove seeds, and then cut in ¼ inch thick slices.
• Lay two large pieces of aluminum foil on table, set one potato on each.
• Alternate potato with slices of onion, squash or zucchini, and green pepper.
• Top potato and veggies with chopped garlic.
• Sprinkle liberally with Worcestershire sauce, Italian dressing, and balsamic vinegar.
• Add remaining spices liberally after the liquid has been added.
• Seal foil well.
• Bake over grill, rotating every 15 minutes, for one hour.