These cheesy grilled potatoes are so good, I could eat them without anything else to go with them!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat.

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  • On a piece of heavy foil approximately 20x20 inches, place the potatoes and onion. Dot with butter.

  • In a medium bowl, mix Cheddar cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle the mixture over the potatoes.

  • Fold edges of foil. Cover potatoes with chicken broth.

  • Seal foil tightly and place on the prepared grill. Cook 35 to 40 minutes, or until potatoes are tender.

Nutrition Facts

275 calories; protein 5.6g 11% DV; carbohydrates 33.5g 11% DV; fat 13.8g 21% DV; cholesterol 37.4mg 13% DV; sodium 214mg 9% DV. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2006
My husband and I like a lot of spice and these were too bland for us. The initial attempt required lots of added salt and pepper for extra flavor and the chicken broth/Worcestershire added almost no flavor. The second time I made them, I coated the slices in a big bowl with salt, pepper, italian seasoning, about 1/4 tsp. of red pepper flakes and some olive oil. Tossed to coat, placed potatoes on foil, didn't bother with onions, put slices of butter on top, sprinkled with plain shredded cheese and grilled. They were incredible and much easier than the original recipe. No matter how you cook them, you absolutely MUST spray your foil with a cooking spray or you will have a burnt, stuck-on mess! Read More
(49)

Most helpful critical review

Rating: 3 stars
06/20/2005
This concept is great. When i made these for the first time i added a some fresh garlic fresh chives and fresh rosemary. Definately pepped up the flavor of the dish. I had problems with sticking to the foil and i didn't use anything like pam. I did keep turning the packet on the fire. Great recipe thanks. Read More
(10)
78 Ratings
  • 5 star values: 35
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
06/04/2006
My husband and I like a lot of spice and these were too bland for us. The initial attempt required lots of added salt and pepper for extra flavor and the chicken broth/Worcestershire added almost no flavor. The second time I made them, I coated the slices in a big bowl with salt, pepper, italian seasoning, about 1/4 tsp. of red pepper flakes and some olive oil. Tossed to coat, placed potatoes on foil, didn't bother with onions, put slices of butter on top, sprinkled with plain shredded cheese and grilled. They were incredible and much easier than the original recipe. No matter how you cook them, you absolutely MUST spray your foil with a cooking spray or you will have a burnt, stuck-on mess! Read More
(49)
Rating: 5 stars
05/29/2006
Try making individual packages,with about half a medium potato each, sliced, and follow the recipe; leave the cheese out and cook as directed (I always omit the broth, add lots of butter, use double foil wrap and make sure it´s well sealed)When they are almost done, open package neatly making a "bowl" with the foil and add cheese, wait until cheese melts. I always serve it with the foil directly on the individual plate, with a rib eye steak and a skewer of shrimps. It looks award winning, and tastes even better. Read More
(39)
Rating: 4 stars
01/25/2004
The worchestershire sauce in these adds a nice little touch I have not experienced in grilled potatoes before. I really liked it. Our grilled ran out of gas so I had to cook these in the oven I baked at 400 for 45 minutes and then had to microwave for another 10 because they weren't quite done. I will make again they were very tasty. Read More
(15)
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Rating: 5 stars
01/25/2004
These were very good. I used swiss cheese instead of cheddar just because that is what I had on hand and I reduced the amount of butter to 2 T since the cheese and broth were really sufficent to cook and flavor the potatoes. Very easy very good recipe. Thanks! Read More
(11)
Rating: 3 stars
06/20/2005
This concept is great. When i made these for the first time i added a some fresh garlic fresh chives and fresh rosemary. Definately pepped up the flavor of the dish. I had problems with sticking to the foil and i didn't use anything like pam. I did keep turning the packet on the fire. Great recipe thanks. Read More
(10)
Rating: 4 stars
01/26/2006
Very good side dish for any BBQ dinner. I put mine in a BBQ foil bag and set it on the BBQ for about 40 min and it was done. Very easy. Read More
(8)
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Rating: 5 stars
12/24/2003
The only problem I had was the bottom potatoes stuck to the tinfoil. Next time I will spray the tinfoil with pam and flip the potatoes regularly. besides that it was a great recipe. Thanks! Read More
(7)
Rating: 3 stars
06/02/2004
This was easy to make but lacked flavor. I usually grill my potatoes this way but without the cheese. It would be much easier to just sprinkle the grated cheese over the potatoes after they are done. No burnt cheese! Read More
(7)
Rating: 5 stars
01/25/2004
These were terrific. I took some of the advice listed and sprayed the foil with Pam. I also added some fresh cilantro along with the parsley. Very tasty. Great with barbecued chicken. We loved it and will make again. Read More
(7)
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