Cheesy Bacon Ranch Potato Foil Packs
- 1 1/2
- lb small (two-bite) Yukon gold potatoes, halved
- 4
- teaspoons oil
- 2
- tablespoons ranch dip mix (from 1-oz package)
- 1
- jalapeño chile, seeded, finely chopped
- 4
- slices cooked bacon, coarsely chopped
- 1
- cup shredded Cheddar cheese (4 oz)
- 1 Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
- 2 Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.
- 3 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- 4 Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.
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