Flavor-loaded Potato Foil Packets featuring potatoes and bacon cooked inside foil packs, then topped with melty cheese and green onions. A delicious and easy twist on the classic loaded potatoes!
Easy Cheesy Potato Foil Packets with Bacon
Cheesy Bacon Potato Foil Packets deliver tons of flavor and texture, and everyone loves them! This is certainly the easiest AND mess-free way to serve loaded potatoes to your friends and family.
Grilled potatoes are a classic, beloved side dish known to barbecue lovers. But have you ever thought about amplifying that savory, smoky taste by preparing potatoes in foil packets? This method will surely bring an exciting twist to your typical spuds.
Today, we’re sharing an irresistible recipe: flavor-loaded potatoes and bacon cooked in foil packets, then topped with melting cheese and green onions. These aren’t your ordinary grilled potatoes – they’re a feast in foil! If you’re not a fan of bacon and cheese over potatoes (HA?!), grab my recipe for Garlic Herb Grilled Potatoes in Foil.
Ingredients for Grilled Potatoes
- mini Yukon gold potatoes or small red potatoes
- garlic powder, dried thyme, dried rosemary, salt, and pepper
- shredded cheddar cheese
- green onions and parsley, for garnish
How To Make Potato Foil Packets
- Preheat your grill to medium-high OR preheat your oven to 425˚F.
- Start by cutting up the potatoes into cubes, then toss them in melted butter with pieces of bacon and seasonings.
- Wrap it all up in foil packets and bake or grill for 25-ish minutes.
- Sprinkle with shredded cheddar cheese, put back on the grill until cheese is melted, and serve.
Tips For Successful Grilled Potatoes
This dish takes your standard grilled potatoes and elevates them to an indulgent treat. Potatoes in foil are not only delicious, but they’re also incredibly versatile.
- For evenly cooked potatoes, ensure that they are cut into uniform sizes.
- Seal the Foil: When wrapping your potatoes in foil, ensure that the packet is well sealed to keep in steam for faster cooking and to prevent any juices from leaking out.
- Grill Safely: Don’t place the foil packets directly over open flames as this can cause the foil to burn. Instead, aim for a medium-heat area on the grill.
- Check for Doneness: To check if your potatoes are done, carefully open one foil packet (be aware of hot steam) and pierce a potato with a fork. If it’s tender, they’re ready.
- Spice Mixes: Play around with different spice mixes like Cajun or Italian seasoning for a flavor twist.
- Different Meats: Try using diced ham, crumbled sausage, or even ground beef in addition to or in place of bacon.
- Additional Veggies: Consider adding other veggies to your foil packets, like bell peppers, or onions, for added texture and flavor.
- Cheese Choices: Why not try some smoked gouda for an extra hint of smokiness or a sharp cheddar for a more intense flavor?
- Vegetarian Option: For a vegetarian version, skip the bacon and add some hearty mushrooms or a sprinkle of smoked paprika to give that smoky flavor.
The next time you fire up the grill, why not try out these potatoes in foil packets? Not only are they a crowd-pleaser, but they also require minimal effort and cleanup, leaving you more time to enjoy your backyard get-together or family dinner.
More Foil Pack Recipes
- Garlic Herb Steak and Potato Foil Packs
- Shrimp Foil Packets with Broccoli and Rice
- Italian Chicken and Vegetables In Foil
- Maple Mustard Salmon in Foil
- Grilled Shrimp Boil in Foil
- Surf ‘n Turf Foil Packs
Cheesy Bacon Potato Foil Packets
- 2 pounds mini Yukon gold potatoes OR small red potatoes rinsed, dried, and quartered
- 4 strips low-sodium uncooked bacon, diced
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and fresh ground pepper to taste
- 1 cup low fat shredded cheddar cheese
- ½ cup chopped green onions, for garnish
- 1 tablespoon chopped fresh parsley, for garnish
- Preheat the grill to medium-high OR preheat the oven to 425˚F.
- In a large bowl, combine the potatoes, bacon, butter, garlic powder, thyme, rosemary, salt, and pepper; mix until well combined.
- Divide up the potato mixture between four 12×12-inch pieces of foil.
- Wrap foil tightly around the potatoes and pierce foil in three different spots with a fork.
- Transfer to the grill and cook over medium heat for 20 to 25 minutes OR bake in the oven for 20 to 25 minutes or until tender. Pierce with a fork to check for doneness.
- Carefully open up each packet and top with shredded cheddar cheese.
- Place them back on the grill or in the oven for a couple more minutes or until cheese is melted.
- Sprinkle with green onions and parsley, and serve.
- Optionally, you can serve them with a drizzle of hot sauce and a dollop of sour cream.
- Ensure your potatoes are cut evenly for uniform cooking, and seal the foil packets well to trap steam and prevent leakage.
- Avoid direct flames when grilling, and check for tenderness to see if they’re done.
- For variation, try different spice mixes, meats, veggies, and cheeses.
- For a vegetarian twist, replace the bacon with mushrooms or smoked paprika.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.