Cheesy Bacon Ranch Potatoes
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)
1 Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2 Add cut potatoes to a medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place an equal amount of mixture on the 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 the grill over medium heat. Cover grill; cook for 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from the 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.
Regular Yukon gold potatoes can be substituted for the small potatoes in this recipe. Cut them into 3/4-inch chunks.
To make in the oven, place packs on a cookie sheet. Bake at 375F 40 to 45 minutes or until potatoes are tender.