Cheesy Grilled Foil Potatoes {Potato Nachos}
These Cheesy Grilled Foil Potatoes are potato nachos made easy on the BBQ. Just slice the potatoes, add on your toppings and grill!
Servings: 4 servings
Calories: 470kcal
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
Notes
If you don’t have access to a BBQ, make these foil packets in the oven and bake for 25 minutes instead of 10 minutes.
Mix up the toppings to whatever you have on hand.
Store any leftovers in the fridge for up to 3 days right in their foil packets then reheat on the BBQ or in the oven.
Nutrition
Calories: 470kcal | Carbohydrates: 53g | Protein: 22g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 823mg | Potassium: 1403mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1250IU | Vitamin C: 114.7mg | Calcium: 300mg | Iron: 3.8mg