Cheesy Grilled Potatoes
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Get ready to become obsessed with THE BEST Cheesy Grilled Potatoes! In this recipe, red potatoes are grilled in foil with onions and peppers in just 30 minutes, for the perfect summer side dish! They’re crispy, flavorful, easy to make and perfect paired with everything from a cheeseburger to steak!
Thank you to my friends at Cabot for sponsoring today’s post!
There’s nothing better than an entire meal made on the grill! I love when I can toss my meat and veggies all on the grill at the same time and take dinner straight from the grill to the table.
I’ve always loved tossing potatoes in with other veggies on the grill, but it wasn’t until a few months ago that I had the idea to make a dedicated potato dish on the grill.
We were eating at our favorite breakfast burrito spot in San Diego, Kono’s Cafe, and they have the best cheesy potatoes. I watched them cook the potatoes on a flat top grill and that was when the idea for cheesy grilled potatoes was born!
Of course this homemade version is even better because I loaded them up with Cabot Seriously Sharp Cheddar Cheese. They’re seriously cheesy, seriously crispy and seriously delicious! I’ve already made them 4 times and the summer has just begun. I guarantee that these potatoes will become your new go-to side dish on the grill!
Table of contents
Ingredients you’ll need
- Red potatoes – these are my favorite potatoes for grilling. The skin is thin, so they don’t have to be peeled and they won’t fall apart when they’re on the grill. I do not recommend subbing in russet potatoes as they’re too starchy and will fall apart when grilled.
- Bell pepper
- Olive oil – another neutral vegetable oil will also work, like avocado or canola oil.
- Montreal steak seasoning – I always like to use my homemade seasoning whenever possible. It’s so flavorful and easy to mix up in 5 minutes, or less! You can also pick up pre-made Montreal steak seasoning at the grocery store in the spice aisle.
- Cabot Seriously Sharp Cheddar Cheese – you can’t have cheesy grilled potatoes without the World’s Best Cheddar Cheese, that’s why I topped these potatoes with an entire block of shredded Cabot Cheddar!
- Green onions – feel free to dice up some green onions and sprinkle them on top as a garnish or leave them off, this optional topping is totally your call!
Step by step instructions
- Season the potatoes. In a large bowl, toss cubed red potatoes with diced bell peppers, onions, olive oil and steak seasoning.
- Place the potatoes in foil. Spread the seasoned potatoes over a large piece of heavy duty grilling foil, with the sides turned up into a “foil basket”. Add the foil basket of potatoes to a hot grill, preheated over medium-high heat, between 350-400°F.
- Cover the potatoes and grill. Place another piece of foil over the potatoes and pinch to close the edges together. Grill for 20 minutes.
- Add cheese to the potatoes. After 20 minutes, remove the top piece of foil. Sprinkle the shredded cheddar cheese evenly over the potatoes. Leave the top piece of foil off, but close the lid to the grill and continue to cook the potatoes for an additional 5 minutes. Remove the potatoes from the grill and optionally top with diced green onions.
Frequently asked questions
- Are cheesy grilled potatoes gluten free? Yes this recipe is gluten free. All Cabot cheeses are naturally gluten-free and lactose-free.
- What can I do with leftover potatoes? I highly recommend taking any leftover cheesy potatoes and making an epic breakfast hash. Simply add the potatoes to a hot skillet on the stove over high heat with a little bit of oil. Over high heat the potatoes will crisp up quickly. Serve a sunny side up egg on top for a seriously delicious breakfast!
- How long will the potatoes stay good in the refrigerator? Once fully cooked, the cheesy potatoes will stay good in the refrigerator for up to 5 days.
- Can you make the potatoes in the oven? Yes, if you don’t have a grill available, you can cook the potatoes in the oven. Preheat the oven to 400°F. Place the potatoes on a foil lined baking sheet and into the oven for 20 minutes. Remove and top with the cheese. Switch the oven over to broiler on low. Place the potatoes back in the oven on a middle rack for 5 minutes.
- Do you need to boil the potatoes before cooking them on the grill? No, you do not need to boil the potatoes. They will fully cook on the grill.
What to serve with the potatoes
These potatoes make an excellent side dish with any main course on the grill! I love serving them with grilled bratwurst, cheeseburgers or steak. Try it with any of these main dishes and I promise, you won’t be disappointed!
- Onion Fried Burger – a favorite from my home state of Oklahoma!
- Marinated Grilled Sirloin Steak
- Buffalo Chicken Burgers
- Grilled Bacon Wrapped Shrimp
- Marinated Grilled Tri Tip
- Grilled Ribeye Steak Kabobs
- Buffalo Cheesesteak Foil Packs – double the cheese, double the fun!
- Sweet Potato Black Bean Veggie Burgers
More side dishes to try on the grill
- Grilled Brussels Sprouts
- Grilled Pineapple Guacamole
- Deconstructed Mexican Street Corn
- Grilled Romaine Chopped Salad
- Grilled Stuffed Mini Peppers
Cabot is 100% owned by family farms throughout New England and New York. That means that each time you purchase Cabot products, 100% of the profits go back to the hard-working farmers that help make the worlds best cheddar! Support a farmer and eat delicious cheese, that’s a win in my book!
Be sure to visit CabotCheese.coop for even more cheesy recipe ideas and to learn where to find their products at a grocery store near you!
Cheesy Grilled Potatoes
- 3 pounds red potatoes, diced into 1 inch cubes
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 3 tablespoons olive oil
- 2 tablespoons Montreal steak seasoning
- 8 ounces Cabot Seriously Sharp Cheddar Cheese, shredded
- ¼ cup green onions, diced – optional topping
- Preheat the grill to medium high heat, between 350-400°F.
- Toss the potatoes, onions, bell pepper, olive oil and steak seasoning together in a large bowl.
- Spread the potatoes out on a large piece of heavy duty, grill-safe foil, with the edges of the foil bent up into a “foil basket”.
- Place the potatoes on the grill, then cover with another large piece of foil.
- Grill over medium high heat for 20 minutes.
- Remove the top piece of foil, sprinkle an entire 8 ounce block of shredded Cabot cheddar cheese evenly over the potatoes in the foil basket and continue to cook for an additional 5 minutes without the top piece of foil.
- Remove from the grill and optionally top with diced green onions.
- This recipe is gluten-free and vegetarian.
- Leftovers can be stored in the refrigerator for up to 5 days. To reheat the leftovers, add the potatoes to a hot skillet on the stove over high heat with a little bit of oil. Over high heat the potatoes will crisp up quickly. Optionally serve with a sunny side up egg for a seriously delicious breakfast hash!
- To make the potatoes in the oven, preheat the oven to 400°F. Place the potatoes on a foil lined baking sheet and into the oven for 20 minutes. Remove and top with the cheese. Switch the oven over to broiler on low. Place the potatoes back in the oven on a middle rack for 5 minutes. Remove and top with the diced green onions, if you’d like.
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