Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Scalloped Potato Foil Packets


Sometimes I feel like we have the same side dishes for all our meals. We have rice or potatoes or pasta plus a veggie or just a veggie. I try to mix it up but sometimes I just run out of ideas or I don’t feel like putting the effort into making an elaborate side. During the summer it is a little bit easier because there are a lot of fresh veggie sides you can whip up pretty easily and of course there’s potatoes…which are great for grilling. However, after making potatoes numerous different ways I was really thinking about making something different. I love cheesy scalloped potatoes, but who wants to heat up the oven when it is 100 degrees outside!?

So I decided to make scalloped potato foil packets to cook on the grill and much to my delight they came out pretty darn good. Foil packets of any kind are great especially if you are only cooking for two…it is also a really good way to practice good portion control. It is best to make individual sized packets…you may be tempted to make one big packet or put a few servings in one packet, but trust me…it will be easier to handle, the food will cook through better and it will just make your life a lot easier. The recipe below makes two foil packets, the measurements are suggestions, you can definitely increase or decrease the cheese to your taste or use whatever cheese you like best.

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Scalloped Potato Foil Packets(Makes 2 servings)

1 medium potato, sliced thin

1-2 cloves garlic, minced

¼ cup chopped onion

2 slices provolone cheese

½ cup Gruyère or swiss cheese, grated

1 tbsp. parsley, chopped

Salt & Pepper, to taste

¼ cup heavy whipping cream

  1. Using a mandolin, slice potatoes to about 1/8” thick.
  2. Cut two squares of foil and spray with nonstick cooking spray.
  3. Divide the sliced potatoes evenly between the two squares of foil. Top each foil square with garlic, 2 tbsp. chopped onion, ¼ cup Gruyère cheese, salt & pepper, 2 tbsp. heavy cream and one slice of provolone.
  4. Fold the edges of the foil up around the potatoes to make a packet; making sure that nothing can spill or leak out.
  5. Place on the grill potato side down for 20-30 minutes over medium direct heat. Check that the potatoes are tender and cooked through and the cheese is melted before removing from the grill.
  6. Remove from foil and transfer to a plate. Top with parsley and serve.
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Grilled Asiago & Parmesan Twice Baked Potatoes


In yesterday’s post I mentioned that I served my grilled lamb chops with a side of grilled twice baked potatoes. So today I am sharing that recipe. It has a unique blend of flavors by using ricotta cheese, asiago & parmesan. Typically you find that most twice baked potatoes are made with sour cream. Grilling them makes the skins super crispy and tasty and the inside ultra creamy! For this recipe I do not typically measure my ingredients so I’ve listed in the recipe below what I feel is a good starting point. It is best to taste as you go and adjust your spices and cheese according to your own taste.

These definitely go well with any meat dish and are a nice change from the usual kinds of potato sides that you come across!

Grilled Asiago & Parmesan Twice Baked Potatoes

2 potatoes

1/4 cup ricotta cheese

1/4 cup freshly grated asiago cheese

1/4 cup freshly grated parmesan cheese

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 tsp. garlic powder

1 tsp. smoked paprika

1 slice thick cut bacon

2 tbsp. chopped fresh parsley

  1. Preheat oven to 400 degrees F.
  2. Prepare potatoes by washing and scrubbing with a vegetable brush.
  3. Bake potatoes in preheated oven for 45 minutes-1 hour (or until fork inserted into potato goes in easily).
  4. Remove potatoes from oven and allow to cool for 10-15 minutes.
  5. Cut a small circle in one side of each potato and scoop out the insides. Place the insides in a mixing bowl.
  6. To the potato insides, add the salt, pepper, garlic powder, smoked paprika and ricotta and mix on medium speed until smooth.
  7. Add the asiago and parmesan cheeses, mixing again until well combined.
  8. Add the potato cheese mixture back into the potato shells.
  9. Wrap each potato in foil and place on the grill over medium heat for 10 minutes.
  10. Place the bacon on the grill as well and cook until crisp. You can add this at the same time as the potatoes over indirect heat and they will both be done at the same time.
  11. When potatoes are done, remove from foil and carefully scoop back any filling that may have melted out and over.
  12. Crumble the bacon and add evenly over the potatoes.
  13. Finally, top each potato with the chopped fresh parsley.

 

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