Cheesy Bacon Ranch Potato Foil Packs

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

Prep time: 
Cook time:
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)


1 Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

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.


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