Tag Archives: potatoes

Barbecue Bacon Chicken Foil Packs

Barbecue Bacon Chicken Foil Packs

Ingredients:

1 1/4 lb. Yukon gold potatoes, cut in 3/4-inch chunks
2 teaspoons oil
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (6 oz each)
1 1/2 teaspoons barbecue seasoning
4 slices cooked bacon, halved crosswise
1 cup shredded Cheddar cheese (4 oz)
1/4 cup barbecue sauce
2 green onions, sliced

Directions:

1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2. Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.
3. Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.
4. Bring up 2 sides of foil 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.
5. Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.

Makes 4 Servings

Loaded Cheesy Potato Casserole

Loaded Cheesy Potato Casserole

A Great Loaded Potato Casserole That Family And Friends Will Love.

Ingredients:

8 medium potatoes – peeled and cut into equal chunks
1 cup Carnation evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
sliced green onions (optional)
6 strips bacon

Directions:

1. Put the potatoes in a pot, cover them with water. Add 1 teaspoon salt. Bring it to a boil, then boil for 25 minutes or until tender.

2. Take 6 strips bacon, cook them, and chop them into 1/2 inch pieces.
set aside.

3. Once the potatoes are cooked, drain them. Put them in a pot.
Add 1 cup Carnation evaporated milk, 1/2 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon ground black pepper in the pot.

Mash well.
Add almost the shredded cheddar cheese ( except 1/2 cup ),
half the bacon pieces,
and the sliced green onions in the pot. Mix well.

4. Put a little oil in baking pan. Transfer the potato mixture in the pan.
Bake in an oven at 350F for 25 minutes.

5. After that, remove the pan. Top the pan with some green onion, the remaining bacon pieces and the remaining cheese. Bake for 5 minutes.