Cheesy Bacon Ranch Potato Foil Packs
This super-simple recipe is sure to be your new go-to side for every weeknight dinner and backyard bash, any time of year. Bonus: no cleanup! Author: By Betty Crocker Kitchens Total Time: PT0H45M
Serving size: 6
Calories per serving: 131
1 1/2 pounds small (two-bite) Yukon gold potatoes, halved
4 teaspoons oils
2 tablespoons ranch dip mixes (from 1-oz package)
1 jalapeño chile, seeded, finely chopped
4 slices cooked bacon, coarsely chopped
1 cup shredded cheddar cheese (4 oz)
2 Add cut potatoes to a medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place an equal amount of mixture on the 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 the grill, cut large X across top of each pack. Carefully fold back the foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.