These Cheesy Grilled Foil Potatoes are potato nachos made easy on the BBQ. Just slice the potatoes, add on your toppings and grill!
Ingredients and substitutions
- Red potatoes – use any other variety of potatoes of your choice.
- Olive oil – or any other neutral cooking oil like avocado or canola oil.
- Taco seasoning – make your own using chili powder, cumin, paprika, garlic powder and onion powder.
- Garlic powder – freshly minced garlic would also work or you can try using half the amount of garlic salt.
- Salt – to taste.
- Cheddar cheese – use any kind of cheese you want like Monterey Jack or leave the cheese off altogether.
How to make this recipe
- Slice and season the potatoes.
- Make the foil packets.
- Add the potatoes to the foil.
- Grill for 15 minutes.
- Add on your toppings.
- Grill for another 5 minutes.
- Remove from the foil and dig in!
Making potato nachos in oven
You can make this recipe almost exactly the same way in the oven if you don't have a BBQ. Preheat the oven to 450° Fahrenheit and make the foil pouches with foil cover in the same fashion. Prepare the potatoes the same way, then bake for 15-20 minutes. Add cheese and toppings, bake another 5 minutes then serve and enjoy!
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Frequently Asked Questions
It only takes 15 minutes to grill these potato pouches, so they’re ready in a snap. If you make them in the oven they take about 25 minutes so you’re shaving off almost half the cooking time!
I'll usually create two larger foil packs for these potato nachos because I find that one foil pack is too big and at risk of breaking, but creating more than two foil packs is kind of a pain. To make the foil packs, you will want a large, long slice of foil and then you'll crinkle up the sides to form a circle; continue pulling up the foil to create your pouches.
The topping options are pretty much endless when it comes to potato nachos. I’ll usually try to use any leftovers kicking around my fridge like bacon or veggies. Salsa, pico de gallo, red onion, cilantro, banana peppers, guacamole and refried beans are all delicious toppings.
The seasoning for the potatoes is made by tossing the potatoes in olive oil, taco seasoning (or chili powder), garlic powder and salt. It's a super simple way to really bring some extra flavour to your potatoes, but you can just use some olive oil, salt and pepper if you're in a pinch.
Storing and reheating
You can store any leftover potato nachos in the fridge for up to 3 days – after this timeframe, the cheese tends to get slimy so you'll want to eat up the leftovers sooner rather than later.
Though you could store the leftovers in their individual foil packs in the fridge, if you plan on warming them up in the microwave you will want to transfer them into a glass meal prep container. If you will be reheating on the BBQ or in the oven, store them right in the foil pouch.
Reheat in the oven or on the BBQ at 400° Fahrenheit for 10-15 minutes. You can even reheat them right in the foil pouch! If reheating in the microwave, place the meal prep container in the microwave for 1-2 minutes until fully warmed. I recommend reheating on the BBQ or oven if either option is available to you.
Freezing this recipe
Unfortunately, this recipe doesn’t freeze very well. You can try freezing the cooked potatoes and then adding on fresh toppings, but they likely won’t have the same texture.
More cheesy potato recipes
Meal prep tools for this recipe
- This is the strong tin foil I use for these nachos in case you're wondering if you need a special kind!
- Grab some glass meal prep bowls for your leftovers.
Cheesy Grilled Foil Potatoes {Potato Nachos}
Ingredients
- 6 medium-sized red potatoes, sliced into 1/2-inch coins
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup cheddar cheese
Topping ideas
- Cooked turkey bacon (or pork bacon) chopped after cooking
- Black beans, rinsed and drained
- Red pepper, diced
- Corn
- Jalapeno peppers, sliced
- Green onions, sliced
Instructions
- Preheat BBQ to 500 degrees (high heat), or preheat oven to 425 F. Slice potatoes and rinse to remove starch. Dry off as best as possible with a clean towel or paper towel, then transfer to a large bowl and toss with olive oil, taco seasoning, garlic powder and salt.
- Create two little foil pack pouches and divide potatoes between the two. If everyone wants their own individual pack, create four packs and divide potatoes. Once you have created pouches and added potatoes, place another foil sheet overtop and seal.
- Grill foil packs on BBQ for 15 minutes, or cook in the oven for 25 minutes.
- While potatoes are cooking, prep your toppings, including cooking bacon if desired.
- Remove from heat and add cheese, then desired toppings. Return to grill or oven for another 5 minutes, then serve and enjoy!
Hannah Kingscote says
We tried this for dinner this evening and it was delicious!
Could you add ‘cooked’ to the bacon item on the ingredients list? I added raw bacon to the parcels before I realised from the recipe description, that it should have been cooked! Thanks!
Taylor Stinson says
Hey Hannah! I just updated the directions and the ingredient list – thank you for pointing this out and I’m happy you enjoyed 🙂