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!
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.