This Grilled Potato recipe is a side dish easily prepared that is a big hit for my family parties and dinners. I finally add some shredded cheese to the most tender and addictive potatoes in cooked potatoes. Can you handle delightful cheesy goodness, Cheesy Grilled Onions and potatoes? I’m hoping so because they’re ridiculously delicious, tender, and oh so delicious. We call these campfire potatoes, too, because they are fantastic barbecues on your campfire. Just call these potatoes in foil packets, campfire potatoes, or potato chips grilled. Don’t matter to me as they are only delicious.
The paprika themselves are very mild, basically dried, sweet, ground red peppers. Well, with smoked paprika, the peppers are smoked before they are dried and ground on some flavorful wood, giving an unbelievable sweet, natural smokiness. Anyway, try all of this grill recipe in the summer! I honestly feel that if I had to pick my last meal it would be right out of the grill; grilled meat, potatoes and onions, corn on the cob, and many cold watermelons on warm summer nights are some of my happiest memories.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
INGREDIENTS :
- 1 cup mayonnaise
- ¼ cup shredded Parmesan cheese
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 baking potatoes (large) cut into 1/4-inch slices
- 1 large sweet onion, sliced
- 4 12×12-inch squares aluminum foil
- cooking spray
DIRECTIONS :
- Preheat grill and lightly oil the grill to medium heat.
- In the large bowl, combine mayonnaise, Parmesan, garlic, red pepper flakes, paprika, salt, and pepper. Stir and cover. Add potatoes and onions.
- Arrange squares of aluminum foil on a working surface and spray them with cooking spray. Divide the potato mixture into the four squares. Fold aluminum foil to form a safe pouch over the potato mixture and the crimping edges together.
- Cook on the preheated grill for about 30 minutes, until the potatoes are tender.
BLUEBERRY SOUR CREAM COFFEE CAKE
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- (2) eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- (1 ⅝) cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh or frozen blueberries
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup chopped pecans
- 1 tbsp confectioners’ sugar for dusting
Instructions
- Preheat the oven about 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, add and cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Add the flour, baking powder, and salt and mix, then stir in the mixture until blended. Fold in blueberries.
- In a prepared pan, spoon half of the batter. In a small bowl, stir together the brown sugar, cinnamon, and pecans. Sprinkle half of this mixture over the batter in the pan. Add and spoon the remaining batter over the top, and then sprinkle the remaining pecan mixture over, then use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake it for 55 to 60 minutes in the preheated oven, or until a knife inserted into the cake ‘s crown comes out clean. Let it cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust it with confectioners’ sugar just before serving.
