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Campfire Potatoes

We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze. —JoAnn Dettbarn, Brainerd, Minnesota
  • Total Time
    Prep: 5 min. Grill: 35 min.
  • Makes
    6 servings

Ingredients

  • 5 medium potatoes, peeled and thinly sliced
  • 1 medium onion, sliced
  • 6 tablespoons butter
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1/3 cup chicken broth

Directions

  • Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
  • Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
Nutrition Facts
1 cup: 276 calories, 13g fat (8g saturated fat), 37mg cholesterol, 245mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • cynandtom
    Aug 9, 2020

    These potatoes were absolutely delicious! I didn’t change a thing except I baked them in the oven as suggested by bicktasw. They were so flavorful and tender. We will definitely be having these often.

  • bicktasw
    Aug 2, 2020

    When I make a new recipe and my husband says "You can make THIS again!!!", I know it's a keeper! These Campfire potatoes were tender and delicious with just a hint of a cheesy flavor. The Worcestershire sauce, I thought, added just a bit of a bite and tempered the richness of the cheese. I used 2 large russet potatoes that I did not peel ..... sliced thin, one medium size Vidalia onion, sliced thin, I melted the butter before mixing in with the potato slices, used about 1/2 cup cheese (because that's what I had on hand...)and dried parsley flakes instead of fresh chopped. I divided the mixture between 2 large pieces of foil, wrapped and then baked (instead of grilling) for 1 hour at 375 degrees F.

  • Marilyn
    Aug 22, 2017

    Very good.Will make again.

  • lettuceleaf
    Jun 7, 2017

    These were amazing. Slicing potatoes very thin helps them get done in the time noted. I think I'd cut down on the butter a bit next time and maybe add a little cooked and crumbled bacon. I put the foil packet on the grill but off to the side of the flame and rotated occasionally. Will be making this many times this summer!

  • LBurkey
    May 29, 2017

    These potatoes were easy to make and were very tender and tasty. A great compliment to any grilled meat and no clean up:)

  • kennadufresne
    Jun 6, 2016

    No comment left

  • TinkStorm
    Jun 5, 2016

    To me these are epic fail. Tried these last year and either I had to many in the package or the fire was not hot enough but one would think that after 30min on the grill they would be done. Not so they were still raw even after 45 minutes and I had to finish them off in the oven. Won't be having these again

  • brandy95
    May 31, 2016

    I made these last night but I added frozen peas and cherry tomatoes. They were wonderful!.

  • valanddansmith
    Aug 13, 2014

    These were okay but I will probably just stick to my normal recipe next time. I have never used broth or any type of liquid in foil pack grilled potatoes before... All it seemed to do was turn the cheese into a watery mess.

  • MOTCook
    Jun 25, 2014

    Delicious! This will have a repeat performance at our dinner table.