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Ingredients and Smart Substitutions for Your Grilled Potato Nachos

Crafting the perfect cheesy grilled foil potatoes starts with high-quality ingredients, but don’t be afraid to experiment! Here’s a detailed look at what you’ll need and how you can customize this versatile dish.

• Red Potatoes: These firm, waxy potatoes hold their shape beautifully when grilled, ensuring a tender interior and slightly crispy exterior. However, you can easily swap them for Yukon Golds, new potatoes, or even fingerlings for a different texture. Just ensure they are sliced uniformly to ensure even cooking. If using larger, starchier potatoes like Russets, consider par-boiling them briefly before slicing and seasoning to reduce grilling time and achieve a creamier texture.
• Olive Oil: Essential for coating the potatoes, helping them crisp up and allowing the seasonings to adhere. Any neutral cooking oil will work well as a substitute, such as avocado oil, canola oil, or even melted clarified butter for a richer flavor.
• Taco Seasoning: This blend brings a fantastic Tex-Mex flavor profile that truly elevates these potato nachos. If you don’t have store-bought taco seasoning, it’s incredibly easy to make your own using a mix of chili powder, ground cumin, paprika (smoked paprika for an extra smoky kick!), garlic powder, and onion powder. Adjust the ratios to your personal taste.
• Garlic Powder: A staple for adding aromatic depth. For a fresher taste, use freshly minced garlic (about 3-4 cloves for this recipe). Be mindful that fresh garlic can burn more easily, so ensure it’s well mixed with the oil and potatoes. Alternatively, if you only have garlic salt, remember to reduce the amount of added salt in the recipe by half to avoid over-salting.
• Salt: Essential for seasoning. Always add salt to taste. You can use fine sea salt, kosher salt, or even a seasoned salt blend (again, adjusting other seasonings accordingly).
• Cheddar Cheese: The star of these cheesy potato nachos! Sharp cheddar offers a robust flavor, but you can use any cheese that melts well. Monterey Jack, a Mexican blend, colby, or even a smoked gouda would be delicious. For a dairy-free version, simply omit the cheese or use your favorite plant-based shredded cheese alternative.
• Optional Fresh Herbs: While not explicitly listed, a sprinkle of fresh cilantro or chopped green onions after grilling can add a burst of freshness and color.

Step-by-Step Guide to Making Perfect Grilled Potato Nachos in Foil

Creating these delicious cheesy grilled foil potatoes is surprisingly simple and involves just a few easy steps. Follow these instructions for tender, flavorful potato nachos every time, whether you’re a grilling novice or a seasoned pro.

1. Slice and Season the Potatoes: Begin by washing your red potatoes thoroughly. Slice them into uniform 1/2-inch thick coins. Consistency in thickness is key for even cooking – aim for slices that are not too thin (which can burn) and not too thick (which will take longer to cook). After slicing, give them a quick rinse under cold water to remove excess starch; this helps prevent them from sticking and promotes better crisping. Pat them thoroughly dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness! In a large bowl, toss the dried potato slices with olive oil, taco seasoning, garlic powder, and salt until every piece is evenly coated. Ensure the oil and spices are well distributed for maximum flavor.
2. Prepare Your Foil Packets: For optimal results and easy handling, we recommend creating two larger, sturdy foil packs for this recipe, serving two people each. While individual portions are an option, larger packs can be more resilient. Use heavy-duty aluminum foil to prevent tearing, or double up on regular foil for extra strength. Lay out a generously long sheet of foil (about 18-24 inches, depending on the amount of potatoes). Place your seasoned potatoes in the center, then gather and crinkle up the sides to form a sturdy, bowl-like pouch. Ensure the edges are raised enough to contain the potatoes and toppings, and that they are tightly sealed to trap the steam.
3. Add Potatoes to the Foil Packets: Carefully divide the seasoned potato slices between your prepared foil pouches. Spread them out in a single layer as much as possible to maximize surface area for grilling and even heat distribution. If layering is necessary due to quantity, try not to overpack the foil, as this can lead to uneven cooking and steamy, rather than slightly crispy, results. Leave a little room for steam to circulate.
4. Grill for Initial Cooking: Place the sealed foil packets directly on the preheated grill (set to 500°F / high heat). Grill for approximately 15 minutes. The high heat in the enclosed foil environment effectively steams the potatoes, making them wonderfully tender. During this initial cooking phase, the direct heat from the grill will also start to caramelize the potatoes slightly, adding depth of flavor. If your grill has hot spots, rotate the packets occasionally for even cooking.
5. Add Your Toppings: Carefully remove the foil packets from the grill. Place them on a heat-safe surface and open them up, being extremely cautious of the hot steam escaping. Now it’s time to load them up! Sprinkle generously with cheddar cheese, ensuring it’s evenly distributed. Then, add any of your chosen toppings like pre-cooked crumbled bacon, rinsed black beans, finely diced red pepper, fresh corn kernels, or thinly sliced jalapeños. This is where you can truly personalize your potato nachos to suit everyone’s preferences!
6. Grill for Final Melt and Heat: Reseal the foil packets or, if you prefer crispier cheese and toppings, leave them slightly open. Return them to the grill for another 5-7 minutes, or until the cheese is beautifully melted and bubbly, and the toppings are warmed through. Keep an eye on them during this stage to prevent cheese from burning, especially if leaving the packets open.
7. Remove from Grill and Serve: Carefully transfer the hot foil packets from the grill to a platter or heat-safe surface. Unfold the foil to reveal your cheesy creations. Garnish with fresh cilantro, chopped green onions, or a dollop of sour cream or guacamole if desired. Serve these delicious cheesy grilled potatoes directly from their foil containers for rustic appeal, easy serving, and even easier cleanup. Provide forks or small spatulas for scooping!

Making Cheesy Potato Nachos in the Oven: No BBQ Needed!

No grill? No problem! These delicious cheesy grilled foil potatoes can be made almost exactly the same way right in your oven, delivering a similarly delightful result. It’s a fantastic option for colder weather, apartment living, or simply when you prefer indoor cooking. Here’s how to adapt the recipe for oven baking, ensuring you don’t miss out on these incredible potato nachos:

First, preheat your oven to 450° Fahrenheit (about 230°C). While the oven heats, prepare your potatoes by washing, slicing, and seasoning them precisely as you would for the grill. Ensure the slices are uniform for even baking. Next, create your sturdy foil pouches. You can use a large baking sheet lined with foil, then arrange the potatoes on it and top with another sheet of foil to create a sealed packet. Alternatively, form individual foil packets as described in the grilling instructions, making sure they are well-sealed to trap the steam and cook the potatoes thoroughly. The goal is to create a tightly enclosed environment for steaming.

Once your foil-wrapped potatoes are ready, place the baking sheet or individual packets into the preheated oven. Bake for 20-25 minutes for the initial cooking phase. The cooking time might be slightly longer than on the grill, depending on your oven and potato thickness. To check for tenderness, carefully open one packet (watch out for steam!) and pierce a potato slice with a fork. They should be soft and easily pierced, indicating they are cooked through.

After the potatoes are tender, carefully remove the packets from the oven. Open them up and generously add your chosen cheese and any other desired toppings. Return the open packets to the oven for an additional 5-7 minutes, or until the cheese is beautifully melted and bubbly. Keep a close eye on them during this final stage to prevent the cheese from over-browning or crisping too much. Once ready, serve hot and enjoy these perfectly oven-baked cheesy potato nachos!

Frequently Asked Questions About Cheesy Grilled Foil Potatoes

Here are some common questions about making these delicious cheesy grilled potato nachos, along with helpful answers to ensure your success in the kitchen or at the grill.