Foil Packet Loaded Potatoes

I love anything that you can put in a foil packet and throw on the grill and forget about it! These loaded potatoes in foil packets are a great change from your traditional baked potato and you don’t have to heat up your house in the hot summer months baking a potato! They make the perfect side dish, especially for a summer BBQ!

To make these delicious foil packet potatoes, just season your thinly sliced potatoes, top them with shredded cheese and bacon bits, then wrap them up in foil and on to the grill they go (they also work just as well in your oven)! They are done in about 30 minutes (depending on your grill or oven), and are perfectly cooked with their melty cheese and bacon! To finish them off load them up with some sour cream and chopped green onions!

We love to make these when we are grilling steaks or chicken. We put them on the grill, over low-medium heat. They need to be cooked at a little bit lower of a heat than your meat. If they are cooked on too hot of a temperature the bottoms may burn and stick to the foil (grills in general can cook weird with flare ups and can cook uneven… so watch the heat). When in doubt, cook them at a lower temperature for longer! If your potatoes happen to cook over too hot of heat, and burn/stick to the foil at the bottom, don’t you worry one bit! It has happened to me several times when I am just not paying attention and they are still delicious… the very bottom few potatoes bake/burn to the foil and are crispy but the potatoes on top are still perfectly cooked and smothered in melted cheese and bacon!

This recipe makes 4 foil packets of potatoes. They are a pretty nice serving so you can easily get 6 smaller foil packets out of this recipe.

You will need to slice your potatoes (I love Yellow Idaho Potatoes or red potatoes). Slice them as thin as you can get them, at least 1/4 inch if not thinner. Then you will take some melted butter and mix it up with ranch seasoning. Toss your sliced potatoes in a bowl and pour the seasoned butter over top and mix them up, making sure they are all covered in the buttery goodness!

You will need to tear 4 good sized pieces of aluminum foil. I always use Heavy Duty Foil when grilling and often times even double it up, which you can do for these if you want! I tear my foil into pieces roughly 12 x 15 ish. You will need extra foil around the edges so you can wrap them up and seal them tightly for grilling. Spray your foil pieces with cooking spray.

Place 1/4 of your sliced and buttered potatoes on a piece of foil. Then top the potatoes with your shredded cheese and bacon bits. I like to lift my potatoes and try and get the cheese and bacon in the layers of potatoes the best I can so the cheese isn’t only on the top. At this point your butter may start to thicken and cool and look thick and clumpy…don’t panic! This is normal and will melt just fine as they cook. Just spread the thickened butter out on the potatoes the best you can!

To seal them up, you will take two sides (lengthwise) and bring them up to meet each other, then fold them down together, sealing them together. Continue folding/rolling the sides down until you are almost touching the potatoes. Make sure you don’t roll it on top of the potatoes and have the foil touch them or your cheese and bacon will stick to the foil instead of your potatoes…and trust me, you want all the cheese and bacon you can get on your potatoes! Then take each end and roll it up a few times. Your potatoes should be sealed pretty tightly at this point! Repeat until you have 4 potato packets.

Place your potato packets on the grill on medium-low heat (closer to low if you are worried about them burning and just give them some extra cooking time). I always place my potatoes on before my meat just to make sure they get good and done. I plan on having my potatoes on the grill at least 10-15 minutes before my meat, depending on what meat I am grilling. If your heat is low enough the potatoes should not burn, even if they are kept on the grill for a while. You will not need to flip the foil packets. They will cook great just being left alone!

When the potatoes are done, take them off your grill (a sheet pan or cutting board works great….don’t forget to use some hot pads because they will be hot!). To open them, I take my kitchen shears and cut right down the top center of the foil packet and then tear it open a little bit more (this is much easier than trying to unroll/unfold the foil-I have no patience for that)! Be careful when you cut them open, the steam will escape and it is hot!

Top of the perfectly cooked cheesy bacon potatoes with sour cream and green onions! You will love these! I could eat these potatoes for my meal and forget about my steak or chicken! If you find the potatoes stuck or burned to the bottom, next time just cook them at a little lower of a temperature! But I promise you that you will enjoy them even they are a little crispy on the bottom! Salt and pepper to taste as needed.
We eat ours right out of the foil packet! (Less cleanup!)

NOTE ABOUT BAKING IN THE OVEN: If you choose to bake your loaded potato packets in the oven I bake them at 350 degrees for about 40 minutes!

Hope you enjoy!

Foil Packet Loaded Potatoes

These foil packets are loaded with thinly sliced buttery potatoes, melty cheese, bacon, sour cream and green onions! Throw them on your grill (or in your oven) for the perfect fast and easy side dish! They are great for a summer BBQ!
Servings 4 foil packets

Ingredients

  • 1 1/2 lbs. yellow russet potatoes, peeled and sliced thinly (at least 1/4 inch or thinner) see notes
  • 1/2 cup butter, melted
  • 3 tbsp. Ranch Dressing seasoning
  • 2-4 slices bacon, cooked and crumbled/chopped
  • 2 cups cheddar cheese, grated/shredded or cheese of your choice
  • green onions, chopped
  • sour cream
  • salt and pepper to taste, after cooking (optional)
  • Heavy Duty Foil for wrapping

Instructions

  • Peel and slice your potatoes, then place in a bowl. They need to be sliced as thin as possible, 1/4 inch or thinner.
  • Melt your butter then add your ranch seasoning and mix well.
  • Pour seasoned butter over your potatoes in the bowl. Mix them all around making sure all of the potatoes are covered.
  • Cut 4 large pieces of foil and spray each piece with cooking spray. Place 1/4 of the potatoes in the center of a piece of foil. Top with 1/4 cup of cheese and 1/4 of the cooked bacon. I like to make sure cheese and bacon are in between the potatoes the best I can so it is not just on top.
  • To Seal the foil packet: Take the 2 long sides of your foil (lengthwise) and bring them up to meet each other and fold/roll them down on top of each other, sealing the foil on top of the potatoes. Do not roll it all the way down to the potatoes, leave some space so the cheese doesn't melt to the foil.
  • Take each end and roll it up tightly to the potatoes.
  • Repeat until you have 4 packets of potatoes.
  • Place on your grill over medium-low heat (low if your grill cooks hot). They will need to cook for at least 30 minutes. You can also place them in your oven for 40 minutes at 350 degrees.
  • When they are done, take them off the grill. Cut the top of the foil open, then tear it so you can add the rest of your toppings. Be careful because the steam is HOT!
  • Top with sour cream and green onions!
  • We eat ours right out of the foil packet! Enjoy!

Notes

  1. You can use any type of potato.  I like red potatoes and yellow russet the best.  You can also leave the peel on them and slice them.
  2.  These cook great on the grill.  They take at least 30 minutes depending on your grill. It is best to cook them over medium-low heat.  If your grill cooks hot then turn it down a little lower.  They also cook great in the oven at 350 degrees for about 40 mintues. 
  3. If you find your potatoes burned on the bottom or were too crispy on the bottom then cook them on a lower heat next time! 
  4. We eat them right out of the foil packet for easy clean up! 
  5. You can also add some salt and pepper to taste when you add the green onion and sour cream!

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