- 6 large potatoes, sliced 1/4 inch thick
- 2 medium onions, chopped
- 1/3 cup grated Parmesan cheese
- 1 cup (4 ounces) shredded sharp cheddar cheese, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1 pound sliced bacon, cooked and crumbled
- 1/4 cup butter, cubed
- 1 tablespoon minced chives
- 1 to 2 teaspoons seasoned salt
- 1/2 teaspoon pepper
- Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18-inch 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.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!