When I was a kid, my parents had a cabin with a firepit and often, they’d make these foil packet potatoes. Maybe it is nostalgia, or maybe it is just that these potatoes “take it to the limit”, but we just had to make them, although we did ours on the BBQ. Still delicious and no dishes to wash! Plus – added bonus if you make extras, these fry up wonderfully for a breakfast hash the next morning!
Time: 1 hour
Music Selection: Miley Cyrus – Take It To the Limit
Ingredients:
5 slices bacon, diced
½ onion, diced
5 potatoes washed and cut in ¼ inch slices
1 – 2 tsp garlic powder
1 – 2 tsp dried herbs (we use Herbes de Provence or dill, but basil would be delicious, too)
Salt/pepper
Directions:
Preheat BBQ to 350 deg. Or start your firepit and get the coals pretty warm with a rack over the coals.
Rip two pieces of foil, about 2 feet long each. Place one foil on top of the other at 90 degrees. If you want you can spray them with oil or add a little oil or butter.
In the middle of the foil, spread out ½ the bacon pieces. Then sprinkle half of the onion on top.
Slice the potatoes and layer them on, salting/peppering and sprinkling with herbs and garlic powder until all used up.
Sprinkle onions on top of the potatoes and then sprinkle bacon on top.
Taking the foil ends that are on top, make them touch at the top and then roll it down until it is tight to the potatoes. Take the open ends and also seal by folding together – these may be much shorter.
Gently lift this package and place the folded end down in the middle of the other foil with the shorter end of the sealed packet to the longer end of the loose foil.
Take the long foil ends and touch them at the top, then roll down until tight around the packet. Take the short ends and fold tight to seal.
Place on bbq. Watch the heat. Bake for 25 minutes, then flip and let bake for another 20 minutes. Unfold the packet and check to see if the potatoes are done – they may need a bit more time.
Serve with sour cream and bbq chicken or steak!
A Runny Egg On Top 