Bacon Ranch Foil Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs small Yukon Gold potatoes, quartered
02 -
3 cloves garlic, minced
03 -
2 Jalapenos, seeded and sliced
04 -
0.5 cup onion, diced
05 -
0.5 cup red bell peppers, diced
06 -
2 tablespoons ranch dip mix
07 -
1 tablespoon olive oil
08 -
5-6 slices cooked bacon, coarsely chopped
09 -
1.5 cups shredded cheese (e.g., Pepper Jack and Cheddar mix)
10 -
Salt and pepper, to taste
11 -
Fresh parsley, chopped (for garnish)
12 -
Sour cream, optional (for serving)
# Instructions:
01 -
In a large bowl, combine potatoes, olive oil, onion, red peppers, garlic, jalapenos, and ranch dip mix. Toss until evenly combined.
02 -
Spray non-stick spray on foil sheets (use 3 sheets). Divide the potato mixture evenly among the sheets. Fold the edges of the foil over the potatoes to form a sealed packet.
03 -
Place foil packs on the grill over medium heat. Cover and cook for 15 minutes, then rotate the packs and cook for another 15 minutes, or until the potatoes are fork-tender.
04 -
Open the foil packs carefully, then sprinkle cheese and bacon over the potatoes. Cover the grill for 2-3 minutes, or until the cheese has melted.
05 -
Remove the foil packs from the grill. Garnish with fresh parsley and serve with sour cream, if desired.
# Notes:
01 -
Cut potatoes into even sizes to ensure consistent cooking.
02 -
For oven preparation, preheat to 425°F (218°C) and bake foil packets for 30 minutes. Add cheese and bake another 5 minutes until melted.