Time 50m Number Of Ingredients 7 Steps:
Place foil packets on the counter and spray with cooking spray. Wash and slice potatoes (and onions/mushrooms if using). Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed. Grill over medium heat for 30 minutes or until soft.
Time 1h45m Number Of Ingredients 8 Steps:
Preheat a gas grill to medium (350-400 degrees F) on one side of grill (leave the other side unlit). (Have a charcoal grill? See Tip.) Place each potato on a separate, double-layer piece of foil. Drizzle evenly with oil and turn to coat. Sprinkle the potatoes evenly with pepper, garlic powder, paprika and 1/4 teaspoon salt. Wrap them tightly with the foil. Place the potatoes on the grate over the unlit side of the grill. Grill, covered, until tender, about 1 hour, 30 minutes, flipping and rotating the potatoes halfway through grilling. Remove the potatoes from the grill and carefully unwrap. Make a slit in each potato and fluff the insides with a fork. Top with sour cream, chives and the remaining 1/4 teaspoon salt.
Time 45m Yield 6 servings Number Of Ingredients 7 Steps:
Preheat a grill to medium-high heat. Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles. Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.
Time 1h5m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.
Time 55m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a large mixing bowl, blend together salad dressing and seasonings. Next, add potatoes and onions and toss until covered. Divide potato mixture evenly among 6 foil packets. Double fold ends of packets to seal but leave enough room for heat to circulate Place packets on heat grill and cook for 25 to 30 minutes. Make sure lid is down while cooking. To cook in oven, Preheat oven to 425 degrees and cook for 40 to 45 minutes.
Time 1h Yield 2-3 serving(s) Number Of Ingredients 6 Steps:
Tear off enough foil that when its folded over the potatoes, you can still seal all openings. Toss the potato slices, bell pepper and the onion rings with seasonings in a large bowl. Place 2 Tablespoons of butter on 1 half of the foil. Top the butter with the seasoned potato and onion mixture. Place the rest of the butter on top of potatoes. Close foil over the potatoes and fold the edges all around to completely seal in all the ingredients. Bake in a 350 degree oven for 30 minutes or grill for about an hour on the bbq, turning often. Serve with addition butter and sour cream if desired.
Time 30m Yield 4 servings. Number Of Ingredients 5 Steps:
On two pieces of heavy-duty foil (about 18 in. x 18 in.), divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.
Time 1h10m Yield 8 Number Of Ingredients 6 Steps:
Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion. Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly). Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.
