Creamy Potato Bake
Recipe: #21598
November 03, 2015
Categories: Side Dishes, Cheese, Cheddar, Onions, Potatoes, July 4th, Labor Day, Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, more
"I have been fixing this for years. It came out of a Kingsford Barbecue book back in 1988. Tells you a little on how old I am. I no longer use the briquettes. This works well on the gas grill also. Just throw on the grill and forget about it. Hope you enjoy it."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (197.1 g)
- Calories 227.6
- Total Fat - 12.8 g
- Saturated Fat - 8.1 g
- Cholesterol - 34 mg
- Sodium - 249.4 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 3.8 g
- Sugars - 2.8 g
- Protein - 4.5 g
- Calcium - 81.9 mg
- Iron - 1 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place sliced potatoes and onion on 22X18-inch piece of heavy-duty foil.
Step 2
Dot with butter.
Step 3
Sprinkle with cheese, parsley, Worcestershire sauce, salt and pepper.
Step 4
Fold up foil around potatoes; add chicken broth.
Step 5
Seal edges tightly.
Step 6
Grill packet, on covered grill, over medium-hot about 35 minutes or until potatoes are tender.
Tips
No special items needed.
1 Reviews
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