Grilled potatoes in foil are easy to make, delicious and are the ultimate side dish! They have all the flavors of a loaded baked potato and can be grilled along side of any meal.
Wash and thinly slice potatoes into about ¼ inch slices and soak in cold water for 15 minutes (optional but recommended)
Cut 3 pieces of foil to about 12 inch x 15 inch. Pour a little olive oil on each piece of foil and cover most of the side the potatoes will be on - be generous in coating it. You can use cooking spray in place of oil.
Place a layer of potatoes in the center of each piece of foil - try for about ⅙ of the amount of slices on each, doesn't have to be exact - you are making 2 layers.
Topping measurements do not have to be exact:Place about 1 tablespoon of butter slices (sliced thin) on top of the potatoes - spread out across the potatoes.Sprinkle about 2 tablespoons cheese, 1 tablespoon bacon pieces, about ⅙ of the minced garlic, and a couple pinches of chives on top of the potatoes.Add 1-2 dashes of salt and pepper.
repeat the layers one more time so you have 2 layers.
Seal up the foil packs by folding over ends.
Place on a burner set to low but the grill temperature around 375° Fahrenheit and cook for about 30 minutes until potatoes are fork tender.
Carefully remove from grill and carefully open the foil (there will be a lot of steam.)Optional - serve with sour cream to top them
Notes
Nutritional values are estimated and so are serving sizes. We recommend russet or a good baking potato for these but you can use your favorite potato. I soak potato slices in cold water to remove a little bit of excess starch. It is optional but recommended for russets and other baking potatoesThe toppings here can be more or less depending on your preference. It will not alter cook time if you add more cheese, bacon or chives. You can sprinkle each on to the desired amount.Salt and pepper is a couple dashes in each foil pack and you can add more if desired.