Foil Potato Packets Recipes

Steps:

• Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.

Steps:

• 1. Preheat oven to 375 degrees (F)(or your grill) Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry. Dice potatoes into cubes. Leaving the skin on. You're gonna need 4 sheets of aluminum foil squares to make the packets. On each of the four squares, place 1 tbsp. of butter (or more if you like). Divide up the cubed potatoes and place on top of the butter on each aluminum foil square. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you're using). Then sprinkle with kosher salt & pepper. Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary. You may need to fold up the sides just a bit to keep the cream from drizzling off the edges. Fold up each of the sides to make a nice little bed for the potatoes, making a square. Long sides come in first then short sides. So none of the butter and cream can escape while cooking. Place potato packets on a baking sheet and cook for about 45 minutes (until fork tender). *If cooking on a grill, cook for about 35-45 minutes but check them at the 30 minute mark in case your grill runs hot. Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in!

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
• Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
• Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

Steps:

• On two pieces of heavy-duty foil (about 18 in. x 18 in.), divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.

Steps:

• In a large mixing bowl, blend together salad dressing and seasonings.
• Next, add potatoes and onions and toss until covered.
• Divide potato mixture evenly among 6 foil packets.
• Double fold ends of packets to seal but leave enough room for heat to circulate Place packets on heat grill and cook for 25 to 30 minutes.
• Make sure lid is down while cooking.
• To cook in oven, Preheat oven to 425 degrees and cook for 40 to 45 minutes.