These Cheesy Grilled Potatoes with Bacon are an EASY foil pack side dish or appetizer for summer, with slice potatoes, cheddar cheese and crispy bacon. Easy to prep ahead for a camping meal!
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As soon as I peeked inside the foil pack, I just knew. This was going to be a winner.
These Cheesy Grilled Potatoes are out of this world good. This delicious side dish is so, so unbelievably easy to make, you’ll find yourself having them all summer long! And I won’t blame you.
I started my potatoes in the microwave because it just adds a little extra insurance that the potatoes will all be cooked through, especially since I like to stack my potatoes up in my foil pack!
Plus it makes these a super easy, no-brainer kind of summer side dish because you know that half of them won’t be burnt by the time they’re cooked through the middle (or am I the only one with that problem??).
You can definitely parboil them instead if you prefer. Ideally, you want to cook them until they are close to cooked through (but not quite) so that you can finish them up on the grill without overthinking it! You can also slice and start on the grill from raw, but you may want to let them cook through, stirring occasionally, in the foil and then top with the cheese and bacon.
There are tons of ways you could make this effortless side dish into a full meal deal: add some cooked chicken, some broccoli, or some cooked corn on the cob, peppers, zucchini, you name it — it works! The one thing to keep in mind is the cooking time since the potatoes will be ready fairly quickly once they hit the grill!
However you make them your own, I’m just hoping you don’t skip the melted cheese 😉
- Potatoes: creamer potatoes or baby potatoes work best here, but you can use any thinly sliced potatoes.
- Salt & Pepper: a simple combination of kosher salt and freshly cracked black pepper will season these potatoes perfectly!
- Bacon: I usually use thick cut bacon but any kind will work.
- Cheese: we love cheddar cheese with bacon, but you can use mozzarella for a milder flavor, Parmesan cheese for a salty flavor, or a Mexican cheese mix for some added spice.
- Green Onions: they add a great sharp, savory flavor to this side dish that works so well with the bacon and cheese!
How to Make Cheesy Grilled Potatoes
This recipe is quick and easy to make. Full instructions are included in the recipe card below.
- Prepare potatoes. Poke holes in each potato, and partly cook them in the microwave. Once they have cooled slightly, slice them into thin slices.
- Make bottom layer of potato slices. Lay aluminum foil together, spray with cooking spray and place a single layer of potatoes on top of the foil. Season with salt and pepper.
- Add cheese and bacon layers. Top with ⅓ of the cheese and ⅓ of the bacon. Repeat the layers two more times.
- Seal foil, cover grill, and cook. Fold up the sides of the foil, pinch the top closed, and cook directly on the grill.
Cheesy Grilled Potatoes FAQs
No! You don’t need to boil potatoes before grilling them, but for best results, I would recommend partly cooking them in some way first.
I par-cook the potatoes in the microwave before letting them finish off on the grill. Partly cooking the potatoes will ensure they are thoroughly cooked through when you serve them, so there are no lumpy surprises!
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil.
Tips and Notes
- Oil. You can put some melted butter onto the foil, or drizzle some olive oil rather than using a cooking spray if you prefer.
- No Foil Method. I know that some people don’t like to use foil for cooking, so you can feel free to use a grill-ready pan, cast iron skillet, or these grilling mats instead. We have some grill mats and we love them for tricky-to-grill foods!
- Cooking Time. The cooking time will vary greatly depending on how thickly your potatoes are sliced, how many layers you have stacked up, and the exact temperature of your grill, so it’s best to check them regularly.
- Keeping warm. You can keep the potatoes warm while everything else cooks by placing the foil packet on the side of the grill, where it will get indirect heat and stay warm without cooking it further.
Cheesy Grilled Potatoes Variations
- Bacon. The bacon will add protein, as well as a yummy smoky flavor but you can omit it if you want. You can also swap with store-bought bacon bits.
- Veggies. Add some extra veggies like broccoli, bell peppers, or zucchini.
- Garnish. Use fresh herbs like basil or chopped chives as a garnish instead of green onions if you prefer.
Serve these Cheesy Grilled Potatoes on the side with a full BBQ spread.
Serve some classic BBQ sides with your main, like my Homemade Coleslaw Recipe, my Instant Pot Baked Beans, or this Easy Broccoli Salad. Check out my list of The Best BBQ Sides for Summer for more inspiration!
More Easy Side Dish Recipes to Try
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Cheesy Grilled Potatoes with Bacon + VIDEO
- 450 grams creamer potatoes or baby potatoes, (about 14 potatoes) thinly sliced
- ½ teaspoon salt
- fresh cracked pepper
- 2 slices bacon (cooked until crispy and crumbled)
- 1 cup cheddar cheese
- 2 green onions (sliced)
- Poke a few holes in each potato with a knife or skewer.
- Place potatoes on a large microwave-safe plate (choose potatoes that are roughly the same size) and cook on high for 3-4 minutes, until somewhat tender (but not totally soft).
- Preheat the grill to medium heat (about 350 degrees F).
- Let the potatoes cool enough so that you can touch them. Slice potatoes into consistently thin slices.
- Lay two large sheets of aluminum foil together (or use a cast iron skillet or grill pan) and spray with cooking spray.
- Place a single layer of potatoes on top of the foil. Combine the salt and pepper and sprinkle ⅓ of the seasoning mixture over the potatoes. Top with ⅓ of the cheese and ⅓ of the bacon.
- Repeat the layers two more times until all the potatoes, cheese, and bacon have been used. Fold up the sides of the foil (if using a skillet or pan, you may want to cover it with foil to keep the heat in) and pinch the top closed. Place directly onto your charcoal grill or gas grill. Cover the grill, and cook for 10-20 minutes, until potatoes are tender all the way through. Open up the foil and sprinkle with green onions. Serve immediately.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil.
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