Ingredients
• 5 medium potatoes, peeled and thinly sliced
• 1 medium onion, sliced
• 6 tablespoons butter
• 1/3 cup shredded cheddar cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 1/3 cup chicken broth
Directions
• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
• Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.
I like to put in some minced Jalapeno peppers but banana peppers, green peppers or red peppers all work well. If you have some left over bacon or bacon bits that adds a lot to the flavor. Minced garlic or garlic powder give yet another flavor.
To make this up in a hurry, use precooked potatoes. Boil the potatoes at home. I often leave the skins on the potatoes. It will not hurt a thing.