Cheesy Potatoes Foil Packets

Ingredients

• 4 medium Russet or Idaho potatoes
• 4 tbsp unsalted butter
• 4 tbsp extra virgin olive oil
• 1/2 medium sweet onion chopped
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried dill optional

Instructions

1. Prepare 4 sheets 12" x 10" of aluminum foil.
2. Peel and dice potatoes.
3. Place one diced potato per sheet of foil. Add one tablespoon of diced onion. Place one tablespoon of butter on top of potatoes and drizzle one tablespoon of olive oil. Season potatoes with salt and pepper. Bring the longer sides of foil sheet together and make a couple of 1" folds to close. Make sure to leave enough room for the steam. Close tightly the shorter sides.
4. Place foil packets on a large baking sheet.
5. If baking in the oven: preheat to 375 degrees F. Place baking sheet in the oven and bake for 18 to 20 minutes. Carefully, open the pockets and allow steam to escape. Check if potatoes are soft. Sprinkle shredded cheese, dividing evenly over all pockets. Scrunch down the sides of foil and place sheet back in the oven to melt the cheese. You can broil them for 2 minutes, if desired.
6. If cooking on the grill: preheat grill to medium heat. Place foil packs on the grill, close and cook for 10 minutes. Flip over and cook for 10 more minutes. Carefully open packs and allow steam to escape. Check if potatoes are done. Top with cheese and close packs for few more minutes to melt the cheese.
7. Serve.

Recipe Notes

1. I used one medium potato per serving in this recipe.
2. You can top potatoes with cooked crispy bacon, dollop of sour cream and chopped green onions for loaded potatoes.
3. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

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