Ingredients40 m servings 181
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. Spray one side of each piece with cooking spray. Arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. Season with salt, pepper, vegetable flakes, and paprika to taste. Dot with the reduced fat spread. Place the second piece of foil over the potatoes with the greased side down. Seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape.
- Cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 181 calories; 3 36.2 4.1 0 57 Full nutrition
ReviewsRead all reviews 5
I love potatoes on the grill - heck I love anything on the grill! I must say and agree with the other reviewers that this definitely needs some seasoning and the veggie flakes just aren't necess...
These would indeed have been fantastic had the recipe called for some seasoning. Any herb would work, garlic maybe, or even a seasoning blend of some sort. Easy enough to fix. The vegetable fl...
Very good potatoes!! I have done potato pouches but haven't done them actually on the grill.... I didn't have mushrooms or the veggie flake things... so I added italian seasoning.
First day of monsoon season, so it is finally cool enough to grill outside! Needed something to accompany our organic rib eye steaks, and the hubby wanted foil packet potatoes. I cubed the russe...