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Cheesy Potatoes for the Grill

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“These are great cooked in the backyard grill or over a bed of campfire coals. This was always a favorite for us when canoe/camping and had leftover breakfast bacon.”

Ingredients Nutrition

  • 4 slices bacon (cooked crisp and crumbled)
  • 4 large potatoes, sliced
  • 14 cup chopped onion
  • salt and pepper
  • 2 tablespoons butter (do not use lite brand as it will turn to water) or 2 tablespoons margarine (do not use lite brand as it will turn to water)
  • 12 cup shredded cheese, of choice (we like sharp cheddar, Monterey Jack with jalapenos)


  1. Double up tin foil to an 18 inch square.
  2. Add potato, onion, salt, pepper and butter.
  3. Fold tin foil to make a secure sealed pouch leaving a bit of space to steam.
  4. Cook over medium coals for 40 minutes.
  5. Turn several times.
  6. Open pouch carefully and add bacon and cheese.
  7. Return to coals for 3-4 minutes.
  8. For a low fat or vegetarian version simply leave out bacon and/or cheese.

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