These cheesy grilled potatoes in foil with bacon are easy to make and quick to clean up-you don’t even need dishes! They’re a perfect side or main dish.
Grilling = Life
I mentioned in my naan bread pizza post a few weeks back that grilling is my new summer obsession. I can’t stop with the grill and I am constantly trying to think of something new that I can cook in my propane-powered outdoor oven instead of heating up the house with my oven.
The funny thing is, this recipe was originally supposed to be grilled Monterey chicken – honey mustard chicken topped with bacon and cheese. And man, that’s a great recipe. But I saw a blogger that I follow post a nearly identical recipe the week that I was planning to take pictures of the Monterey chicken and decided that I needed to come up with a Plan B.
Cheesy Grilled Potatoes
I had been making grilled potatoes to go with the Monterey chicken so I decided that grilled potatoes were going to be the recipe that made the blog. Cheesy grilled potatoes in foil, to be exact. Oh yeah – cheesy grilled potatoes in foil with bacon. So there’s that. Because how can you go wrong when you combine potatoes with cheese and bacon and throw them on the grill?
One of the great things about these grilled potatoes is the foil packet that they are cooked in. It makes for easy clean-up and much less mess on the grill than if you were trying to use tongs to flip individual wedges of potatoes.
Mastering Grilled Potatoes
My recipe for cheesy grilled potatoes is adapted from a recipe from Master of the Grill from America’s Test Kitchen. It’s a great starting point to help you figure out how to grill just about anything. Their recipe is more basic than mine, so it took several tries to get the recipe just right. Here’s what I learned:
- Perfect grilled potatoes need to take a spin in the microwave for about 5-6 minutes before you grill them, or they will be nice and crunchy. And not in a good way. In a raw potato way.
- Get the potatoes good and dry before you put them in the foil.
- Add a little oil to help the seasonings stick!
- Grilling on high heat will get a great grilled flavor into the foil packets.
- The cheese and bacon need to be added at the end. If you add them at the beginning, you’ll end up with a whole bunch of cheese stuck to the inside of the foil and not a whole lot on the actual potatoes.
- If you don’t want to wash dishes, you can totally serve this in the foil. And cheesy grilled potatoes in foil can totally make a light summer meal!
Tossed in just a little bit of oil and a homemade ranch seasoning, grilled on high for ten minutes, with a little cheese melted on top and some bacon thrown in for good measure, these cheesy grilled potatoes in foil packets are great for a cookout or just for an easy, quick clean-up family dinner!
This post contains an affiliate link. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Yield: 4-6 servings
10 minPrep Time:
17 minCook Time:
27 minTotal Time:
- 2 pounds red potatoes, scrubbed, cut into 16 wedges, and wedges cut in half
- 2 tablespoons olive oil
- homemade ranch seasoning (recipe below) or 1 packet store-bought ranch seasoning mix
- 4 ounces cheddar cheese, shredded (about 1 cup of cheese)
- 4 strips bacon, cooked and crumbled
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Preheat your grill to high heat for 15 minutes.
- Place the cut potatoes in a microwave-safe bowl. Cover with plastic wrap or a microwave-safe plate. Microwave on high for 3 minutes, shake to redistribute the potatoes, and microwave for another 3 minutes. Drain the potatoes in a colander and wipe out the bowl.
- Place the potatoes back in the bowl and toss with the olive oil and the ingredients for the homemade ranch seasoning or the packet of store-bought ranch seasoning.
- Tear off 4 12-inch pieces of aluminum foil. Divide the potatoes among the four sheets of foil and fold the sides to close them up and make a rectangular package.
- Using long tongs, place the packets on the grill. Grill for 5 minutes then flip and rotate the packages so that they cook evenly (for example, my grill is hotter in the back so I moved the packets that were in the front to the back and vice versa). Grill for another five minutes.
- Remove the packets from the grill and open up the top edge. Place 1/4 of the cheese and bacon into each packet and place the packets back on the grill for one minute to melt the cheese. Remove the packets from the grill and serve immediately.
- Calories 649
- Total Fat: 5 g 7.69%
- Saturated Fat: g 0%
- Cholesterol: 5 mg 1.67%
- Sodium: 9670 mg 402.92%
- Potassium: 15 mg 0.43%
- Total Carbohydrate: 96 g %
- Sugar: 24 g
- Protein: 1 g
- Vitamin A: 1.88%
- Calcium: 2 mg 0.2%
- Iron: 0 mg 0%
What’s better than cheesy tortellini with fresh antipasto ingredients? These tortellini pasta salad has all of those components in one bowl. It’s perfect as a main dish or as a side to serve at your next picnic or cookout!
Pasta salad used to be one of those foods that I just did not like. I honestly don’t know what it was about them, unless it was the fact that to me, pasta was something that should be served hot. Also, my mom really never made pasta salad so most of my experience with pasta salad was creamy pasta salads on salad bars that had so much mayo that you could not distinguish their individual ingredients.
As an adult, I’ve discovered a love for pasta salads, though. It could be the fact that they are ridiculously easy to make. It could also be the fact that they are ridiculously easy to serve. I mean, what’s not to love about a cold salad that you just grab from the fridge and dish from the bowl?
Make It How You Want It
The other clear advantage to pasta salads is their adaptability. The pasta salads of my youth were mostly “macaroni salads” (including my grandmother’s macaroni salad, which I honestly do not remember her making but it is delicious). However, pasta salads are definitely NOT limited to macaroni, nor are they limited to only creamy dressings.
My personal favorite pasta salad is the BLT pasta salad that I make that was inspired by a menu item at Southern Star. A friend of mine makes a fantastic bacon ranch pasta salad. And then there is this tortellini pasta salad…
Inspired By Antipasto Ingredients
A few years back I discovered a chopped salad on Smitten Kitchen that was inspired by the ingredients of an Italian sub, one of Philip’s very favorite sandwiches. The salad was hearty and did not disappoint. Every time I buy the ingredients I will eat the salad for at least a week.
I wanted to make something along the lines of that salad but with pasta instead. A tortellini pasta salad seemed to fit the bill because I❤tortellini. I mean, cheesy stuffed pasta, right?
This antipasto tortellini pasta salad is infinitely adaptable. I’m not Italian, but as I was researching antipasto ingredients it certainly seemed like there were few rules. You can use what you have on hand and it is definitely going to be delicious.
I used salami, pepperoni, mini bocconcini (mozzarella balls), sun-dried tomatoes, kalamata olives, artichoke hearts, a sprinkle of basil, and a tart vinaigrette. Roasted red peppers, chickpeas, prosciutto, marinated mushrooms…there are lots of delicious things you could toss in there. Just let it chill in the fridge for a bit and you have a perfect tortellini pasta salad!
Yield: 4 main dish serves or 8-10 side dish servings
15 minPrep Time:
8 minCook Time:
23 minTotal Time:
- 2 tablespoons red wine, white wine, or sherry vinegar
- 1/4 cup + 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 tablespoon ground black pepper
- 9-10 ounces refrigerated cheese tortellini, cooked according to package directions (one regular sized package or 1/2 of a large package)
- 1/2 cup julienned or diced salami
- 1/2 cup julienned or diced pepperoni
- 2 canned artichoke hearts, drained and chopped
- 1/4 cup kalamata olives, diced
- 1/4 cup sun-dried tomatoes, julienned or diced
- 4 ounces mozzarella pearls, diced bocconcini, or diced fresh mozzarella
- 1/4 cup julienned fresh basil
- salt and pepper, to taste
- Whisk the vinaigrette ingredients together in a small bowl or shake together in a small jar.
- Rinse the cooked tortellini with cold water and allow it to stand until cooled, shaking the colander occasionally to drain the water away.
- Combine the cooked tortellini in a large bowl with the remaining ingredients. Pour the vinaigrette over and toss to combine. Cover and refrigerate until ready to serve. The salad will keep covered in the refrigerator for 4-5 days.
- Calories 1458
- Total Fat: 74 g 113.85%
- Saturated Fat: g 0%
- Cholesterol: 177 mg 59%
- Sodium: 3268 mg 136.17%
- Potassium: 517 mg 14.77%
- Total Carbohydrate: 136 g %
- Sugar: 16 g
- Protein: 58 g
- Vitamin A: 18.92%
- Calcium: 1000 mg 100%
- Iron: 6 mg 33.33%
Grilled salmon tacos are not only delicious, they are dead simple and so quick to get on the table-only about fifteen minutes if you don’t count the time it takes the grill to heat. The jalapeño-ranch dressing that tops them is so amazing that you’ll have to resist eating it all straight from the bowl.
Oh hey, hi.
Did I mention that I am currently obsessed with my grill. Maybe? MAYBE? Yes, yes, I think I did say that somewhere. Perhaps in my grilled naan bread pizza post?
I have an unnatural obsession with avoiding heating up my house in the summer. Because:
- I live in Tennessee and it isn’t even officially summer here but it has been summer-hot for at least a month now.
- Electric bill. No explanation needed.
So, starting in May I go on an oven strike that usually doesn’t end until late October. I use my countertop oven whenever possible. I have exactly two baking pans that don’t fit in it so the only time I have to use it is when I am using one of those pans. Needless to say they don’t get a lot of love for the hotter half of the year. I actually wrote a post a while back about my oven strike and how to keep your kitchen cool in the summer.
I’ve been looking for all sorts of things to grill on my new Weber Spirit E-210 grill (and yes, I ordered my grill from Amazon and they sent someone to put it together for me). Of course I’ve done burgers and chicken, but also pork chops, pizza, and nectarines (look for a recipe coming up soon). I have a smoker but I want to try some grill smoking and also grill roasting, which America’s Test Kitchen says is a game-changer in their book Master of the Grill, which I am currently reading like a novel.
I 100% used to think that I hated salmon until I made my friend Becky’s recipe for crispy honey butter salmon, which is pretty much sweet, savory, and crispy heaven on a plate in under 20 minutes. By the way, you don’t need skin-on salmon here but I have found that the easiest way to get wild-caught skin-on salmon here in a land-locked state is frozen. I usually buy Simply Balanced salmon at Target but Becky gets hers from Whole Foods.
So, here we are. I don’t hate salmon. Suddenly I decided that salmon needed to be grilled and put on tacos, and those tacos needed to be topped with jalapeñ0-ranch dressing a la Chuy’s. If you have a Chuy’s where you are, please go just to try the jalapeño-ranch dip (they bring a complimentary basket of chips with the dip to your table). If not, you are just going to have to take my word for it that this dip (which I adapted from a Modern Honey recipe is spot on.
A few tips to get the best grilled salmon tacos possible:
- If you are using frozen salmon, make sure it is completely thawed before you grill it.
- Brush the salmon with oil before seasoning. You can use a simple salt and pepper seasoning if you want or you can go a little bolder with the Tajin seasoning I’ve used for my grilled salmon tacos. You can order Tajin from the Amazon link above or you can find it in the Hispanic foods section of your grocery store (I have seen it at Walmart and Publix).
- Even though you brushed the salmon with oil, you are still going to need a little non-stick insurance. I accomplish this by cleaning the grill once it is hot, oiling the grill, and using a piece of foil under each piece of salmon.
- Let the flavors of your grilled fish tacos shine by not adding too many toppings. The fish has plenty of flavor and the jalapeño-ranch will take it over the top. I kept the rest of the toppings to a minimum – just enough for a little color and flavor!
I first wrote about fish tacos years ago, early in my blogging life. I got weird looks when I talked about fish tacos back then and still get them now (my dad looked at me like I had three heads when I mentioned grilled salmon tacos a few weeks ago) but I promise these are delicious and totally worth your time!
This post contains affiliate links. This means that if you click on a link and make a purchase from Amazon, I will make a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Yield: 4-6 servings
15 minPrep Time:
12 minCook Time:
27 minTotal Time:
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2-3 jalapenos, diced (2 if the peppers are large, 3 if they are small)
- 1/4 cup packed fresh cilantro
- 1 packet Hidden Valley Ranch Dressing mix
- 1 teaspoon garlic powder
- Vegetable or canola oil, for the grill
- 1 pound skinless salmon fillets (I use frozen)
- 1 tablespoon olive oil
- 1 tablespoon Tajin seasoning, or salt and pepper
- 4-8 corn tortillas (I like to use two tortillas per taco to make them more sturdy)
- Pre-made slaw mix (I used broccoli slaw here)
- Jalapeño-ranch dressing
- Garnishes: chopped tomatoes, cilantro, lime wedges, cotija cheese or queso fresco
- To make the jalapeño-ranch dressing: Mix all the ingredients until smooth in a blender or food processor. Store in a covered bowl or a pint jar in the refrigerator until ready to use.
- Preheat the grill to medium high. While the grill is heating, pat the salmon dry. Brush both sides of each piece with olive oil and sprinkle evenly with Tajin seasoning or salt and pepper (season to taste; you may not use the whole tablespoon).
- When the grill is preheated, clean the grill with a brush. Hold a wad of paper towels using long tongs made for grilling. Dip the paper towels into the canola or vegetable oil and oil the grill grates.
- Lay a sheet of aluminum foil on the grill. Place the pieces of fish on the grill. Grill for four minutes, flip, and grill for another four minutes. Remove the fish from the grill.
- Lay the tortillas on the grill and grill for about 30 seconds per side. Remove from the grill and wrap in foil.
- Shred the salmon. Assemble tacos using tortillas, salmon, slaw mix, jalapeño-ranch dressing, and desired garnishes.
If you are like me, you can’t get enough grilling in the summer. What better way to hang out in the great outdoors, keep your kitchen cool, and get great tasting food? Grilled naan bread pizza is an easy crowd pleasing weeknight dinner!
Who’s Responsible for the Grill?
I used to fall squarely into the trap of “men grill and women cook in the kitchen”. I just started grilling last summer, after almost 16 years of marriage. One day I just decided that it was summer and I wanted grilled food and since Philip’s schedule is too crazy for him to do much grilling I was going to have to do it myself!
Our grill went kaput at the end of the summer last year so we just got a new one. Cook’s Illustrated recommended the Weber Spirit E-310, but since it is just the two of us we decided that we didn’t need three burners. We went for the two-burner Weber E-210 instead and it has been great so far!
Grill All the Foods!
Speaking of Cook’s Illustrated, I got an America’s Test Kitchen book, Master of the Grill, to help me with cook times and ideas for the grill. I am sure that you will see me refer to it plenty of times over the summer! I have been putting everything I can think of on the grill. I make it a goal to never turn on my oven from May to October because it is so hot here. Grilling helps me accomplish that goal (I occasionally break the rule if I need to bake something in a pan that is too big to fit in my countertop oven).
Grilled Naan Bread Pizza
Costco sells giant packages of naan bread in the bakery section for just a few bucks and I love the stuff (if you happen to think ahead, though, this is an amazing recipe for homemade naan bread). I prefer it to storebought pita bread for dipping into hummus, and of course it is amazing with homemade curries (this butter chicken from HalfBaked Harvest is one of my personal favorites).
One of my very favorite ways to use this naan bread, though, is grilled naan bread pizza. I mean, what’s not to love about something that is (a) pizza; and (b) thrown together in less than 10 minutes on the grill? As in, you literally assemble it on the grill? Mine has grape tomatoes and basil, but you can customize this anyway you want.
Tips for Perfect Grilled Naan Bread Pizza
- Don’t grill too hot! I preheated my grill to medium and honestly, I could have turned the heat down a little bit more and been in good shape
- Get your ingredients ready before you put the pizzas on the grill. Once those bread rounds hit the grates, this is all going to go very quickly! I like to put everything in individual bowls and transport them on a cookie sheet to the grill.
- Use plenty of oil! I clean my grill with a brush once it gets hot then I oil the grates with a wad of paper towels held on long tongs. Then I oil the naan bread too!
- For extra non-stick insurance, use foil or parchment paper. For foods that might easily fall apart or that have toppings, I like to put a little square of foil or some parchment on the grill. The food will easily lift off of that without leaving behind half of your dinner!
This post contains affiliate links. This means that if you click a link and make a purchase on Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Yield: 4 servings
10 minPrep Time:
4 minCook Time:
14 minTotal Time:
- canola or vegetable oil for the grill
- 4 naan bread rounds
- 2 tablespoons olive oil
- 4 ounces mozzarella, grated (I used fresh but you could also use low-moisture)
- 1 cup grape tomatoes, halved
- 1/4 cup chopped or julienned basil
- Preheat the grill to medium heat for fifteen minutes. Use a grill brush to clean the grates. Hold several paper towels folded or wadded in long grill tongs. Dip the paper towels into the canola or vegetable oil and thoroughly oil the grill grates.
- Brush both sides of each piece of naan bread with olive oil. Place 4 sheets of aluminum foil or parchment paper on the grill and place a piece of naan on each piece. Cover and grill for two minutes.
- Flip the naan bread rounds. Divide the mozzarella and halved tomatoes among the naan rounds. Cover and grill for an additional two minutes or until the cheese is melted.
- Use a large grill spatula to carefully remove the pizzas from the grill. Top with the basil, slice, and serve.
Prep time includes active time to top the pizzas while they are on the grill.
Loaded with ham, Cheddar cheese, and broccoli, this Instant Pot breakfast casserole (or strata, if you will) comes together so quickly and is a perfect one-dish meal for breakfast or brunch…but no one will judge you if you eat it for lunch or dinner, either!
Breakfast Casseroles are the Best!
Raise your hand if you love a one-dish breakfast?🙋🏻You guys know that I love my grandmother’s Christmas egg soufflé. When I set out to make an Instant Pot breakfast casserole, I knew that I wanted it to be even easier than that one, which is saying a lot.
I decided to go with ham instead of bacon or sausage, since it doesn’t need to be precooked. Combined with sturdy bread cubes (I went with tangy sourdough), smoked Cheddar (though you could certainly use regular), broccoli, and eggs, this breakfast casserole – or strata – took about fifteen minutes to throw together after dinner. I covered the dish with foil and stuck it in the fridge overnight.
This is a seriously simple “pot-in-pot” meal. Just pour a little water in the bottom of your Instant Pot, add the trivet, and set your baking dish or soufflé dish in a little sling made out of foil. A few minutes under high pressure and you have a perfectly baked egg casserole that is 100% customizable (don’t like broccoli? Leave it out! Prefer pepper Jack? Go for it! This breakfast casserole is your oyster!). Also, let’s take a quick second to address the elephant in the room: that broccoli is not pretty. I promise it was delicious and it wasn’t mushy!
For real, you guys. You can have this Instant Pot breakfast casserole however you want it. And trust me…you want it!
Save this recipe for later on Pinterest! Yield: 4-6 servings 4 15 minPrep Time: 35 minCook Time: 50 minTotal Time: Ingredients Instructions Nutrition
Yield: 4-6 servings
15 minPrep Time:
35 minCook Time:
50 minTotal Time: