Ingredients and Directions
Place a nice, long (at least 2 feet) of HEAVY DUTY foil on a flat space and spray liberally with no-stick spray.
Slice several Russet potatoes and a couple of nice cooking onions and mix together with hands.
- Sprinkle with olive oil
- dot with butter
- add shredded Cojak or other nice melting cheese
- salt and pepper to taste
Mix again with hands.
Fold foil together and roll a couple of times to make a seam on top, and seal ends securely. Poke a few holes on top of the package with a sharp knife.
Place package over coals, turning every 15 minutes or so, for about an hour on a covered charcoal grill.
Test for doneness by poking a sharp knife into the potatoes, through the top of foil. DO NOT puncture the bottom of the foil.
I am trying a variation of this recipe tonight because I want to try my fresh rosemary!
Variation - Italian Grill Potatoes
- quarter several red skinned potatoes
- peel and add several fresh pearl onions
- add 2-3 Tablespoons fresh rosemary
- sprinkle liberally with:
- olive oil
- parmesan cheese
- shredded mozzarella
- salt and pepper
Grill the same as above.
By Margie Minard from Mount Vernon, Oh
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