Grilled Cheesy Potatoes

I love potatoes and I am always looking for a new way to cook them on the grill.  I have done foil packets before, but this time it is serious.  The potatoes are plump, juicy and completely coated with cheese.  Who could ask for a better side on this Memorial Day Weekend.

By opening up the packet you can add the cheese and make these potatoes completely delicious.

Grilled Cheesy Potatoes – (Adapted from About.com Grilled Potatoes)

• 6 large potatoes, peeled and sliced
• 1 onion, sliced
• 1 cup monterey jack cheese
• 3 cloves garlic, minced
• 3 tablespoon butter or margarine
• 1 tablespoon dill, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)

Preheat the grill to medium/high.  Roughly 350-400 degrees Fahrenheit.

Peel and dice the potatoes.  I have found that they turn out better if you give them a good rinse before using them.

Place potatoes topped with onions and butter, on a large sheet of aluminum foil.

Top with salt, pepper, paprika, cayenne, dill, and garlic. Seal potatoes in foil and place on the grill.

Cook for 20 minutes on medium/high heat. Turn potatoes once during cooking process.

During the last five minutes of cooking, open foil and sprinkle potatoes with cheese.  If you wrapped your foil to the point where you can not open it, use a sharp knife and cut a slit on the top of the foil.  Leave the potatoes unwrapped and cook an additional 5-7 minutes.

When the cheese is melted you are ready to eat.

These are similar to my original foil wrapped potatoes, but the cheese makes them so much better.