Ranch dressing and two kinds of cheese turn grilled potatoes into great potatoes--the cheesiest!
cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
cup ranch dressing
cup shredded American-Cheddar cheese blend (4 oz)
tablespoons grated Parmesan cheese
Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with dressing; mix gently. Sprinkle with cheese blend.
Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packet on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packet occasionally, until potatoes are tender. Place packet on serving platter. Cut large X across top of packet; carefully fold back foil. Sprinkle with Parmesan cheese.
You can prepare these potatoes in a disposable foil pan that can be purchased at the grocery store. Make the potatoes in the pan and cover with foil, then grill as directed.
Substitute reduced-fat ranch dressing for the regular.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.