Simple Pouch Potatoes Recipes

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POUCH POTATOES



Pouch Potatoes image

Make and share this Pouch Potatoes recipe from Food.com.

Provided by Maine-iac

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 large russet potatoes
2 large onions
2 yellow squash or 2 zucchini
1 large green pepper
6 cloves garlic, chopped
Worcestershire sauce
bottled Italian dressing
balsamic vinegar
ground cumin
ground cinnamon
crushed oregano
salt, & pepper
heavy-duty aluminum foil

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.

SIMPLE POUCH POTATOES



Simple Pouch Potatoes image

Amazing potatoes that are easy and don't require a lot of ingredients. Using I Can't Believe It's Not Butter!® Light not only makes the potatoes really soft and yummy it also cuts the calories and fat in half.

Provided by Chefbound

Categories     Side Dish     Potato Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

12 small red potatoes, quartered
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch dried oregano, or to taste
½ cup light butter-flavored spread (such as I Can't Believe It's Not Butter ® Light)

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.

Nutrition Facts : Calories 550.1 calories, Carbohydrate 81.4 g, Fat 20.6 g, Fiber 7.6 g, Protein 9.6 g, SaturatedFat 4.1 g, Sodium 213.2 mg, Sugar 6.1 g

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