Ingredients :
• 4 large potatoes, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/4 cup Ranch dressing
• Salt and pepper to taste
• Aluminum foil
Instructions:
1. Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat (about 400°F/200°C). If using an oven, preheat it to 400°F (200°C).
2. Prepare the Potatoes: Wash and thinly slice the potatoes (about 1/8-inch thick). You can peel them if you prefer, but leaving the skin on adds flavor and texture.
3. Assemble the Foil Packets: Tear off 4 large pieces of aluminum foil. On each piece of foil, layer the sliced potatoes in the center, stacking them in a small mound. Drizzle with a little Ranch dressing, and sprinkle with salt and pepper.
4. Add the Toppings: Sprinkle each packet with crumbled bacon and shredded cheddar cheese.
5. Seal the Packets: Carefully fold the sides of the foil up and over the potatoes, sealing the packet tightly to lock in steam.
6. Cook the Foil Packets:
• Grill: Place the packets on the grill and cook for 25-30 minutes, or until the potatoes are tender. Flip the packets halfway through for even cooking.
• Oven: Place the packets on a baking sheet and bake for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
7. Serve: Once done, carefully open the foil packets (watch out for steam!) and serve hot. You can sprinkle extra bacon, cheese, or chives on top for garnish if desired.