CHEESY BACON RANCH POTATO FOIL PACKS

Cheesy Bacon Ranch Potato Foil Packs image

This super-simple recipe is sure to be your new go-to side for every weeknight dinner and backyard bash, any time of year. Bonus: no cleanup!

Provided by Betty Crocker Kitchens

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 1/2 lb small (two-bite) Yukon gold potatoes, halved
4 teaspoons oil
2 tablespoons ranch dip mix (from 1-oz package)
1 jalapeño chile, seeded, finely chopped
4 slices cooked bacon, coarsely chopped
1 cup shredded Cheddar cheese (4 oz)

Steps:

Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 2 g, TransFat 0 g