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Pot: Cheese-Topped Potatoes in Foil




Source of Recipe


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Pot: Cheese-Topped Potatoes in Foil

Adapted from: Simple & Delicious June/July 2015
Not yet rated.
Prep: 15 min. Cook: 30 min.
Yield: 8 servings.

Whenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan *Test Kitchen Approved

Ingredients:
• 2-1/2 pounds potatoes (about 3 large), peeled and cut into 1/4-inch slices
• 1 medium onion, finely chopped
• 5 bacon strips, cooked and crumbled
• 1/4 cup stick margarine or butter, melted (Imperial or Blue Bonnet)
• 1/4 teaspoon pepper
•
• 6 slices process American cheese
•
• Reduced-fat sour cream, optional

Directions:
1. Prepare campfire or grill for medium heat. In a large bowl, combine the first five ingredients. Place potato mixture on a piece of greased heavy-duty foil (about 36x12-in. rectangle). Fold foil around potato mixture and crimp edges to seal tightly.

2. Cook, covered, 14-16 minutes on each side or until potatoes are tender. Open foil carefully to allow steam to escape. Place cheese over potatoes; cook 2-4 minutes longer or until cheese is melted. If desired, serve with sour cream.

3/4 cup (calculated without sour cream) equals 193 calories, 11 g fat (3 g saturated fat), 17 mg cholesterol, 331 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.