Email to Carolyn Murphy      

Cheesy Potatoes on the Grill

Source of Recipe

not sure


List of Ingredients




4 slices Bacon
3 large Baking Potatoes
1 large Onion, sliced
1 cup processed Cheese, cubed
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. dried Parsley
2 Tbs. Butter or Margarine
1 Tbs. Bacon Drippings



Recipe


Fry the bacon in a heavy skillet over medium-high heat
until crisp, reserving one tablespoon of the drippings.
Drain the bacon on paper toweling and crumble when
it's cool enough to handle. Set aside.

Meanwhile, peel and slice the potatoes, placing them on
a 9-inch by 13-inch double-layer of aluminum foil as
you go.

Separate the onion slices into rings, and layer them over
the potato slices. Add the crumbled bacon bits, cheese,
salt, pepper, and parsley. Dot the potatoes with butter or
margarine, and drizzle the bacon fat over the top of the
mixture.

Wrap the foil loosely around the potatoes, but make sure
the ends are well sealed. Cook on the grill about 4 inches
from the hot coals for about an hour, or until tender.
Remember to turn the package often to keep the spuds
from burning. Serve warm from the grill.

Serves 4