Cheesy Potatoes in a Foil Pouch

Step 1: Potatoes ... You can use red skin or yukon gold potatoes - and, peeled or not. I like skins on. Add the potatoes to the center of a large sheet of foil, sprayed with a non-stick spray to prevent sticking. You can also use a bit of olive oil too, if you don't have a non stick spray.

Step 2: Vegetables ... For the peppers, I usually use a mix of bell peppers; and, often a jalapeno mixed in. Seeds and ribs removed, so there isn't too much heat. You can really use any mix you like - especially what is in season.

Step 3: Top the potatoes with the peppers, onions, garlic, celery; and, optional mushrooms. Season with salt, pepper, a drizzle of olive oil, butter; and, toss to combine. Then, top with the cheese.

Step 4: Grill or Bake ... Wrap up the foil package like a present - both sidews; then, the sides. You need to make sure that the package is tightly wrapped up; as, the package will be flipped on the grill.

Step 5: I really prefer to grill; but, these can also be done in a 400 degree oven or medium high to high heat on the grill. About 20-25 minutes either way. Turn over after 10 minutes; and cook 5 minutes - then, flip back over to finish cooking. During cooking, use your tongs to grab one end of the foil pouch, and shake them right on the grates. This mixes up the vegetables to distribute them evenly as they cook.

Step 6: Serve and ENJOY! ... After 20 minutes, I suggest you check them. You want them, lightly golden brown; tender; and cheese melted. These go with just about any dish. You can make larger packets; but, I find they take longer to cook; and, often there are too many vegetables for them to cook evenly. I prefer to do the individual pouches.