Serves: 4-6 people
- 2 russet potatoes (cubed)
- 1/2 yellow onion (diced)
- 1/2 cup of cheddar cheese (shredded)
- 3 splashes of olive oil (shaken not stirred)
- Season with garlic salt, paprika and a little black pepper
Step 1: Slice & Dice
Wash and dice up the spuds and slice up the onions
Step 2: Microwave for 5 minutes on high
Mix together the olive oil and spices to the potatoes and onions – microwave for 5 minutes on high (this step is technically not necessary but I have found that microwaving helps the spuds get a head start which is great if you have a bunch of hungry house guests waiting to be fed)
Step 3: Lay spuds into foil
Take the mixture from the microwave and place in the middle of about 2 feet of foil. Make sure you spray the foil with Pam – this will prevent the spuds from sticking once they hit the grill.
Step 4: Wrap up spuds
Now wrap up the spuds so that the foil encases them entirely. Make sure they are securely wrapped because this pack will need to be flipped once (you don’t want spuds flying out of the packet)
Step 5: Place them on the grill
Place the spuds on the grill. This can be done on a gas or charcoal grill. I used a gas grill with burners set on medium. Let the spuds cook for 5 minutes on one side. (I find this works best with the grill lid down).
Step 6: Flip once then cook for 5 more mintues
Carefully flip the foil packet – grill for 5 more minutes. You may need to use a pair of tongs or an additional spatula when you attempt to flip these (it can be a bit tricky).
Step 7: Open foil and add cheese
Open foil, the spuds should be soft on the inside and slightly crispy on the outside. Add the grated cheddar cheese and let cook for 1 more minute so that the cheese is completely melted.
Step 8: Place in serving dish and eat!
Place spuds in a serving bowl and you’re ready to eat!