Grilled Cheesy Potatoes Recipes

CHEESY GRILLED POTATOES

Steps:

• Preheat the grill to medium high heat, between 350-400°F.
• Toss the potatoes, onions, bell pepper, olive oil and steak seasoning together in a large bowl.
• Spread the potatoes out on a large piece of heavy duty, grill-safe foil, with the edges of the foil bent up into a "foil basket".
• Place the potatoes on the grill, then cover with another large piece of foil.
• Grill over medium high heat for 20 minutes.
• Remove the top piece of foil, sprinkle an entire 8 ounce block of shredded Cabot cheddar cheese evenly over the potatoes in the foil basket and continue to cook for an additional 5 minutes without the top piece of foil.
• Remove from the grill and optionally top with diced green onions.

GRILLED CHEESY POTATOES

Steps:

• Start by putting all of your ingredients on greased sheet of foil.
• Then wrap up and place on the grill.
• These will cook until fairly tender, then add in the chunks of Velveeta. I typically use about 8 ounces of cheese. (1/2 a block of Velveeta)
• Next wrap them up and put back on the grill until the cheese is melted and the potatoes are soft.

GRILLED CHEESY POTATOES

Steps:

• Place potatoes and 3 tablespoons water in a microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until almost tender; drain., In a large bowl, combine the cheese and onion. Stir in the potatoes. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). , Combine the Worcestershire sauce, salt, garlic powder, pepper and remaining water; sprinkle over potatoes. Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 8-10 minutes or until potatoes are tender and cheese is melted.

GRILLED CHEESY LOADED POTATOES

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
• Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
• Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

CHEESY POTATOES FOR THE GRILL

Steps:

• Double up tin foil to an 18 inch square.
• Add potato, onion, salt, pepper and butter.
• Fold tin foil to make a secure sealed pouch leaving a bit of space to steam.
• Cook over medium coals for 40 minutes.
• Turn several times.
• Open pouch carefully and add bacon and cheese.
• Return to coals for 3-4 minutes.
• For a low fat or vegetarian version simply leave out bacon and/or cheese.

CHEESY GRILLED POTATOES

Steps:

• Heat gas or charcoal grill. In small bowl, mix cheesy butter ingredients until blended. Refrigerate until serving time.
• Pierce potatoes to allow steam to escape. Brush outside of potatoes with melted butter; sprinkle with seasoned salt. Place potatoes on microwavable plate or in shallow microwavable dish. Microwave on High 6 to 8 minutes, turning once, until fork-tender.
• Place potatoes on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning occasionally, until crisp and browned.
• Cut large X in top of each baked potato; press sides slightly to fluff. Top each with cheesy butter; sprinkle with garlic-pepper blend.

CHEESY CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
• Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

CHEESY POTATOES ON THE GRILL

Steps:

• You will need 2 large pieces of heavy duty aluminum foil.
• Spray the bottom layer of the foil packet heavily with non-stick spray.
• Scrub potatoes well and slice fairly thick.
• Layer in a slightly overlapping way on top of one of the pieces of foil, but not piled up in a bunch.
• Sprinkle the onion and garlic over the potatoes.
• Season liberally with salt and pepper.
• Layer slices of butter all over the potatoes.
• Sprinkle the Parmesan, Mozzarella and Cheddar cheese on the potatoes.
• Lay the other piece of foil over the potatoes and fold all the edges in all the way up to the potatoes inside the packet. You don't want the top layer of foil to be touching the cheese inside too much so do not mash it down.
• With a small knife or scissors cut 3 tiny holes in the top center of the foil packet.
• Lay packet on a hot grill and cook over medium heat for about 30 minutes.
• Remove and let sit for about 5 minutes.
• Be careful when tearing off the foil top because steam could burn you.

GRILLED THREE-CHEESE POTATOES

Steps:

• Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

GRILLED CHEESY GARLIC POTATO PACKS

Steps:

• Heat gas or charcoal grill. Cut one 14x12-inch piece of heavy-duty foil. Spray one side generously with cooking spray.
• In small bowl, pour oil over potato pieces; toss to coat. Add chives and garlic salt; toss to coat. Sprinkle with cheese; toss to coat.
• Place potatoes on center of sprayed side of foil piece. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packet over medium-low heat 15 to 20 minutes, turning once, until potatoes are golden brown and tender.

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!