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A spoon scooping out a serving of cheesy potatoes in foil.
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5 from 2 votes

Grilled Cheesy Potatoes, Peppers, Bacon, Onions

Foil Packet Grilled Cheesy Potatoes, Peppers, Bacon, Onions is an easy recipe you'll want to make again and again. The ingredients are layered in foil and they are placed on the grill to bake
Prep Time15 mins
Cook Time1 hr
Resting Time5 mins
Total Time1 hr 20 mins
Course: side
Cuisine: American
Servings: 8
Calories: 215kcal
Author: Marisa Franca @ All Our Way


  • 4 large russet potatoes washed and sliced into ¼ inch round pieces.
  • 1 large green bell pepper washed cored and sliced
  • 1 medium onion sliced
  • 4 oz bacon slices not the thick slices
  • 6 oz. grated sharp cheddar cheese or cheese of choice
  • Salt pepper, All Our Way seasoning or seasoning of your choice
  • Smoked paprika


  • Slice the russet potatoes, separate and rinse the slices in a bowl of cold water. Put fresh cold water in the bowl with the potatoes and refrigerate until ready to use.
  • Slice the green bell pepper and onion and put into individual bowls.
  • Heat the grill to 350 F.
  • Lay out a double thickness of heavy duty aluminum foil -- we use the wide size. Mist the foil with vegetable oil spray (We use the olive oil spray).
  • Drain the water from the potato bowl and blot the potato slices with paper towels or a clean dish towel -- you want as much moisture out of the potatoes as possible.Spread the potato slices evenly over the center of the foil, leaving plenty of room around the edges so that after you add all of the layers you can bring up the sides to seal the foil.
  • Salt and pepper the potato slices and liberally season with All Our Way Seasoning or seasoning of your choice.
  • Sprinkle the green peppers and onions evenly over the potatoes.Lay the bacon slices over the pepper and onion layer.
  • Bring the foil edges together and turn down the edges several times to make a pouch. You want the steam to stay in.
  • Grill for about 40 minutes and then slit open the pouch and spread out the sides to allow the steam to escape.Continue to bake for another 10 minutes.
  • At about 50 to 55 minutes of baking time, sprinkle the grated cheese on top, over the layers. Sprinkle with smoked paprika. Continue to bake for another 10 minutes. The cheese will melt and the bottom layer of potatoes should get crusty.
  • Remove from the grill and let rest for 5 minutes then serve.


  • The grilling time may vary by several minutes -- just keep an eye on the potatoes to ensure doneness.
  • You can easily make this recipe your way by adding whatever cheese you like or by adding jalapeño or poblano peppers and by using you seasoning preference.
  • The servings will vary on the size of your eaters' appetites.
  • Slice the potatoes as evenly as possible. You can use a mandolin to help you get even slices if you need to.
  • Season the potatoes with your favorite seasoning or salt and pepper before you top them so that they have the best flavor possible.
  • Do not add the cheese until after the potatoes are cooked as you don't want the cheese to burn.
  • Don't forget to spray the foil with nonstick cooking spray or olive oil before you add the potatoes so that they don't stick.


Serving: 8g | Calories: 215kcal | Carbohydrates: 16g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 238mg | Potassium: 535mg | Fiber: 3g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 25mg | Calcium: 190mg | Iron: 4mg