My husband has been on a potato binge as of recently. I’m not complaining one bit, especially because it’s been fun experimenting with new recipes to keep things fresh and exciting in the kitchen. Most recently, Loaded BBQ Potatoes.
My dad used to make us BBQ Potatoes all the time. They were one of his specialities, along with seriously the most amazing Roasted Chicken of all times. I need to get that recipe ASAP for you guys.
Back when we lived in Tucson, we could really BBQ at any time of the year because well, winter doesn’t really exist there. So while these are basically perfect for summer, you can make them any time you’re heading out to grill. Dad used to smother some chopped potatoes with butter, paprika, salt and a little pepper and then wrap them up and throw them on the grill. It was heavenly.
I wanted to add bacon and cheese, because they are 2 super important food groups that we can not ignore. So I did. And this is what happened. Loaded BBQ Potatoes.
Basically here’s the plan. You’re going to chop up some gorgeous Yukon Gold potatoes into bite sized pieces. Then you’ll douse them with some olive oil, a bit of garlic salt and some cooked bacon. Toss everything together and then wrap up individual portions in aluminum foil and throw them on the grill. A few minutes later, you’ll add some shredded cheddar cheese and some chopped scallions and serve them up alongside a nice cold beer and call it a day.
So here ya go, Loaded BBQ Potatoes. I pinkie promise these sassy tots are going to be your new fav summer side dish. And if you’ve got some vegetarians coming over (we do!) I just leave out the bacon and call it a day! Win/Win for everyone.
Ingredients
- 6 large Yukon Gold Potatoes, cut into 1/2 inch cubes
- 1 yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 4 strips cooked bacon, I prefer applewood smoked bacon
- 1 cup shredded cheddar cheese
- 4 scallions, roughly chopped
- kosher salt and freshly cracked black pepper to taste
Instructions
- Prepare your gas or charcoal grill to high heat.
- In a large bowl, toss together the cubed potatoes, chopped onion, olive oil and garlic salt. Break up the cooked bacon and toss small bits into the potato mixture, making sure everything is evenly distributed.
- Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.
- Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.
- Once the potatoes are fully cooked and fork tender, you can peek into the parcel and check, open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the chopped scallions. Let the parcels cook for about 1 minute more just to melt the cheese.
- Carefully remove the potato parcels from the grill and serve the potatoes either in the aluminum foil or transfer them to individual plates. Season with salt and pepper as needed.
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