RecipeReview Cheese-Topped Potatoes In Foil

Cheese-Topped Potatoes In Foil
Cheese-Topped Potatoes In Foil
Source: tammycookblogsbooks
Now that school has started, the amount of week-ends to cook on the grill or campfire seem to be getting less. This recipe is one you can make easily during the fall back-to-school weather before school gets too busy and it gets too cold to be out. I have been enjoying several recipes from the newly released Simple & Delicious Cookbook. This recipe is one of them. These
potatoes have a great flavor, I think the bacon is the reason I enjoyed them so much. I replaced the American cheese with shredded cheddar cheese. I baked mine in a cast iron skillet covered with foil in the oven. I also decided not to slice the potatoes. Below is a picture of the potatoes before I put them in the oven to bake.

RecipeReview Cheese-Topped Potatoes In Foil
Getting Ready To Put The Potatoes In The Oven
Source: tammycookblogsbooks
Cheese-Topped Potatoes In Foil
2-1/2 pounds potatoes (about 3 large), peeled and cut into 1/4-inch slices
1 medium onion, finely chopped
5 bacon strips, cooked and crumbled
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices process American cheese
Sour cream, optional

Prepare campfire or grill for medium heat. In a large bowl, combine the first six ingredients. Place potato mixture on a piece of greased heavy-duty foil (about 36x12-in. rectangle). Fold foil around potato mixture and crimp edges to seal tightly.

Cook, covered, 14-16 minutes on each side or until potatoes are tender. Open foil carefully to allow steam to escape. Place cheese over potatoes; cook 2-4 minutes longer or until cheese is melted. If desired, serve with sour cream. Yield: 8 servings.
© 2016 RDA Enthusiast Brands, LLC

tammycookblogsbooks recipe review rating 5/5

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