Recipe by MARY ANN PUTMAN
"These cheesy grilled potatoes are so good, I could eat them without anything else to go with them!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, thinly sliced
butter, cut into pieces
shredded Cheddar cheese
minced fresh parsley
salt and pepper to taste
My husband and I like a lot of spice and these were too bland for us. The initial attempt required lots of added salt and pepper for extra flavor and the chicken broth/Worcestershire added almost no flavor. The second time I made them, I coated the slices in a big bowl with salt, pepper, italian seasoning, about 1/4 tsp. of red pepper flakes and some olive oil. Tossed to coat, placed potatoes on foil, didn't bother with onions, put slices of butter on top, sprinkled with plain shredded cheese and grilled. They were incredible and much easier than the original recipe. No matter how you cook them, you absolutely MUST spray your foil with a cooking spray or you will have a burnt, stuck-on mess!
This concept is great. When i made these for the first time i added a some fresh garlic, fresh chives and fresh rosemary. Definately pepped up the flavor of the dish. I had problems with sticking to the foil and i didn't use anything like pam. I did keep turning the packet on the fire. Great recipe thanks.
Try making individual packages,with about half a medium potato each, sliced, and follow the recipe; leave the cheese out and cook as directed (I always omit the broth, add lots of butter, use double foil wrap and make sure it´s well sealed)When they are almost done, open package neatly making a "bowl" with the foil and add cheese, wait until cheese melts. I always serve it with the foil directly on the individual plate, with a rib eye steak and a skewer of shrimps. It looks award winning, and tastes even better.
The worchestershire sauce in these adds a nice little touch I have not experienced in grilled potatoes before. I really liked it. Our grilled ran out of gas, so I had to cook these in the oven, I baked at 400 for 45 minutes and then had to microwave for another 10 because they weren't quite done. I will make again, they were very tasty.
These were very good. I used swiss cheese instead of cheddar, just because that is what I had on hand, and I reduced the amount of butter to 2 T, since the cheese and broth were really sufficent to cook and flavor the potatoes. Very easy, very good recipe. Thanks!
Very good side dish for any BBQ dinner. I put mine in a BBQ foil bag and set it on the BBQ for about 40 min and it was done. Very easy.
This was easy to make, but lacked flavor. I usually grill my potatoes this way, but without the cheese. It would be much easier to just sprinkle the grated cheese over the potatoes after they are done. No burnt cheese!
These were terrific. I took some of the advice listed and sprayed the foil with Pam. I also added some fresh cilantro along with the parsley. Very tasty. Great with barbecued chicken. We loved it and will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 124
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make easy oven-roasted potatoes.
Impressive, perfect potatoes with tender, creamy insides and crispy edges.
See the amazing story behind Joseph Crecca’s famous “Fachamatta Potatoes.”