11/2 lb small (two-bite)
Yukon gold potatoes, halved
4 teaspoons oil
2 tablespoons ranch
dip mix (from 1-oz package)
1 jalapeño chile,
seeded, finely chopped
4 slices cooked bacon,
coarsely chopped
1 cup shredded Cheddar
cheese (4 oz)
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Directions
· 1 Heat gas or
charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with
cooking spray.
· 2 Add cut potatoes to
medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile;
stir until evenly coated. Place equal amount of mixture on center of each sheet
of foil. Evenly sprinkle with bacon.
· 3 Bring up 2 sides of
foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again,
allowing space for heat circulation and expansion. Fold other sides to seal.
4 Place
packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2
turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs
from grill, cut large X across top of each pack. Carefully fold back foil, and
sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile
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