Time 50m Yield 4 servings, 2/3 cup each Number Of Ingredients 7 Steps:
Heat grill to medium-high heat. Mix first 4 ingredients until blended. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Spoon onto 4 large sheets heavy-duty foil; fold to make 4 packets. Grill 35 min. or until potatoes are tender. Cut slits in foil to release steam before opening packets.
Time 1h5m Yield 4 Number Of Ingredients 6 Steps:
Preheat an outdoor grill for medium-high heat. Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil. Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.
Time 1h Yield 6 servings Number Of Ingredients 6 Steps:
Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.) Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside. Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes. Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.
Time 30m Yield 16 appetizers. Number Of Ingredients 8 Steps:
Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.
Time 30m Yield 5 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine oil, barbecue seasoning, garlic and lemon juice. Add potatoes; toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. square). Fold foil around potato mixture and seal tightly., Grill, covered, over medium heat 20-25 minutes or until potatoes are tender., In a small bowl, combine sauce ingredients. Serve with potatoes.
Time 50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Divide the sliced potatoes and onions equally between two pieces (about 18-inches each) heavy-duty foil, that has been sprayed liberally with cooking spray. Sprinkle with seasoning salt, pepper and garlic powder; tossing lightly with hands to coat with seasonings. In a bowl combine grated cheddar mozzarella and Parmesan cheese; divide and sprinkle over the potatoes and onions. Divide/top with bacon and butter cubes. Bring opposite ends of the foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly (making a sealed packet, you may poke a small hole on top of the packet to let steam escape). At this point to you may refrigerate for a few hours until ready to grill. Place on grill over medium heat for about 35-40 minutes or until potatoes are fork-tender. Remove from grill, carefully open the packets (be careful these packets have lots of steam inside, so open with care!) and sprinkle with more grated cheese. Delicious!
Time 1h15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Fire up your charcoal. Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead). Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat. Pour beef broth into pan. Add bacon to the potatoes, spreading it evenly. Cut butter into pats, and place it on top. Cover with foil and place onto hot grill for 45 minutes. Pull back foil and add cheddar cheese evenly over the dish. Recover dish and leave on grill for another 15 minutes. Remove from grill and cover with chopped green onions. Serve!
Time 25m Yield 8 servings Number Of Ingredients 4 Steps:
Heat greased grill to medium-high heat. Pierce potatoes with fork or small sharp knife. Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Cut each potato in 4 wedges. Wrap 1 bacon slice around each potato wedge. Transfer to grate of grill. Grill 12 to 15 min. or until bacon is crisp and potatoes are tender, turning occasionally. Sprinkle with cheese. Serve dressing as dipping sauce.
