Cheesy Bacon Ranch Potatoes
Ingredients
1 1/2 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)
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.
Serves 6
Options:
Regular Yukon gold potatoes can be substituted for the small potatoes in this recipe. Cut them into 3/4-inch chunks.
To make in oven, place packs on cookie sheet. Bake at 375°F 40 to 45 minutes or until potatoes are tender.
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