These Cheesy Grilled Potatoes in Foil are like potato nachos made easy on the BBQ! Slice potatoes, then top with cheese, bacon & veggies.
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How to make grilled potatoes in foil
Look how easy it is to make these potatoes:
- Preheat the BBQ to 500 degrees.
- Slice your potatoes and rinse them to remove starch. Dry them off, then transfer to a large bowl and toss with olive oil, taco seasoning, garlic powder and salt.
- Create two foil pack pouches and divide potatoes between them. Place another foil sheet overtop and seal.
- Grill foil packs on BBQ for 15 minutes.
- Remove from heat and add cheese, then toppings of choice. Return to grill for another 5 minutes, then serve and enjoy!
Ingredients used in foil pack potatoes
Get ready for the ultimate summer meal with these Cheesy Grilled Potatoes in Foil!
Here's what you need to make them:
- 6 medium-sized red potatoes, sliced into 1/2-inch coins
- Taco seasoning
- Garlic powder
- Cheddar cheese
- Toppings of choice (I used bacon, black beans, red pepper, corn, jalapenos & green onions)
Potato seasoning
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 of out your potatoes, but you can use just olive oil and salt & pepper if you're in a pinch.
Should you cover potatoes when baking?
To allow the potatoes to cook faster, it's better to cover them in foil. Make your bottom pouch out of foil, and then place another foil sheet overtop and pinch to seal the edges. This way the potatoes cook on the grill within 15 minutes – they will steam cook.
Making potato nachos in the 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 F 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 and then serve and enjoy!
Ingredient substitutions
These cheesy potatoes are SO customizable so feel free to make them vegetarian by just using black beans, or add some extra protein such as grilled chicken or ground beef.
Here are some more sub-ins you can do:
- Potatoes: Use
- Protein:Â use grilled chicken, ground beef, bacon or sausage if you'd like meat toppings, or just stick with veggies and black beans to make this dish vegetarian
- Cheese:Â Leave off the cheese or use vegan cheese to make this recipe vegan. You can also use different types of cheese such as Monterey Jack
- Veggies:Â Use any veggies you'd like; some good options are red onions, bell peppers, broccoli, corn or any other veggie you'd add to nachos
- Other garnishes: add some fresh herbs such as cilantro, or pickled jalapenos, black olives and other condiments
Making the foil packs  Â
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 are kind of a pain in the ass.
I will admit that creating individual serving size packets is great for entertaining purposes though. Each person gets to load up their nachos individually – all you need to do is give people a fork so they can dig in.
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.
Toppings for potato nachos
Now the final trick to these Cheesy Foil Pack Potatoes is getting the timing of everything right. If you're wanting to use bacon, I'll usually try and find some leftovers kicking around from a weekend brunch or fry some up a couple days in advance so it's easy to just grab veggies from the fridge and top these potatoes with them.
But sometimes I'll also make these potato nachos vegetarian because you're already getting a ton of protein from the cheese and black beans.
The key to this recipe is keeping it simple and making it easy, because that's what summer is all about after all!
Here are some other topping ideas:
- Salsa or pico de gallo
- Broccoli
- Zucchini
- Red onion
- Cilantro
- Olives
- Banana peppers
- Avocado or guacamole
- Refried beans
- Red cabbage
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 F 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 the option is available to you.
More cheesy potato recipes
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
Foil Pack Cheesy BBQ 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!
Video
Nutrition
 
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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 🙂