PCLinuxOS Bonus Recipe Corner: Cheesy Bacon Ranch Potatoes

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)

INSTRUCTIONS:

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.

TIPS:

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.