Loaded BBQ Potatoes

My husband has been on a potato binge as of recently. I’m not complaining one bit, especially because it’s been fun experimenting with new recipes to keep things fresh and exciting in the kitchen. Most recently, Loaded BBQ Potatoes.

Loaded BBQ Potatoes from www.whatsgabycooking.com (@whatsgabycookin)

My dad used to make us BBQ Potatoes all the time. They were one of his specialities, along with seriously the most amazing Roasted Chicken of all times. I need to get that recipe ASAP for you guys.

Back when we lived in Tucson, we could really BBQ at any time of the year because well, winter doesn’t really exist there. So while these are basically perfect for summer, you can make them any time you’re heading out to grill. Dad used to smother some chopped potatoes with butter, paprika, salt and a little pepper and then wrap them up and throw them on the grill. It was heavenly.

I wanted to add bacon and cheese, because they are 2 super important food groups that we can not ignore. So I did. And this is what happened. Loaded BBQ Potatoes.

Basically here’s the plan. You’re going to chop up some gorgeous Yukon Gold potatoes into bite sized pieces. Then you’ll douse them with some olive oil, a bit of garlic salt and some cooked bacon. Toss everything together and then wrap up individual portions in aluminum foil and throw them on the grill. A few minutes later, you’ll add some shredded cheddar cheese and some chopped scallions and serve them up alongside a nice cold beer and call it a day.

Loaded BBQ Potatoes from www.whatsgabycooking.com (@whatsgabycookin)

So here ya go, Loaded BBQ Potatoes. I pinkie promise these sassy tots are going to be your new fav summer side dish. And if you’ve got some vegetarians coming over (we do!) I just leave out the bacon and call it a day! Win/Win for everyone.

Loaded BBQ Potatoes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1 Potato Parcel per person

Loaded BBQ Potatoes

Ingredients

  • 6 large Yukon Gold Potatoes, cut into 1/2 inch cubes
  • 1 yellow onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 4 strips cooked bacon, I prefer applewood smoked bacon
  • 1 cup shredded cheddar cheese
  • 4 scallions, roughly chopped
  • kosher salt and freshly cracked black pepper to taste

Instructions

  1. Prepare your gas or charcoal grill to high heat.
  2. In a large bowl, toss together the cubed potatoes, chopped onion, olive oil and garlic salt. Break up the cooked bacon and toss small bits into the potato mixture, making sure everything is evenly distributed.
  3. Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.
  4. Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.
  5. Once the potatoes are fully cooked and fork tender, you can peek into the parcel and check, open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the chopped scallions. Let the parcels cook for about 1 minute more just to melt the cheese.
  6. Carefully remove the potato parcels from the grill and serve the potatoes either in the aluminum foil or transfer them to individual plates. Season with salt and pepper as needed.
http://whatsgabycooking.com/loaded-bbq-potatoes/

 

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36 Comments

  1. My fiancé will love this; he loves anything BBQ & this is a great twist on potatoes! Thanks for sharing your dads recipe 🙂

  2. Pingback: Barbeques
  3. These were so good! Made them one night (actually, in the oven because our cookout got rained out), but they were delicious. Thanks for posting the recipe.

  4. What if you are not lucky enough to live in warm climate. I’m in Chicago, what do you think would be the proper time and temperature in the oven?

    1. I’d do them for about 25 minutes to start at 425 degrees! And then take a peek and see if they are tender! If not, throw them back in for a few minutes 🙂

  5. I’ve been around some 65yrs. but ain’t seen sooo much good cookin. Pity U guys are so far away. As I’ve just joined your news group. U are really something.! The ingrediences aren’t hard to find. And one can really indulge onesself.. Thank U once again. I know one of thing, I am gonna battle to stay out of the kitchen for sure. Hahaa.! All the Best.! Bernie.

  6. I’m confused. Where’s the barbecue? I just see a recipe for killer grilled potatoes. No smoke or barbecue seasoning, which is essential for it to be barbecue.

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