1. Spray a 24-inch piece of heavy duty aluminum foil with cooking spray. Make sure you don’t forget to do this, or your potatoes will stick to the foil really badly!

2. Thinly slice your potatoes and place them in the middle of the foil. The thinness or thickness of your potatoes will change the cook time and overall texture of the final potato! Around ¼ of an inch thick. Then, add salt and pepper, to taste. Spread out the salt and pepper by mixing the potatoes with your hand.

3. Thinly slice the 2 tablespoons of butter and place it on top of potatoes. Try to evenly spread out the chunks of butter over the potatoes.

4. Top the potatoes with your bacon pieces, green onions ,cheddar and mozzarella shredded cheeses.

5. After everything has been added to the aluminum foil, fold the sides of the foil up over the potatoes and then fold in the edges to make a foil pack.

6. Place your foil pack over the fire and grill and cook for 20 minutes, depending on the thickness of the potatoes. You can check the potatoes by opening just a small corner of the foil pack and pulling one out. They should be heated through and sizzling hot.

TIPS

It helps to double foil your potato packets, and make sure that they are wrapped up well so that when the butter begins to melt it doesn’t get all over!

Another tip to keep in mind with the foil packets is when you’re opening them. Open the potato packets carefully, hot steam will come out! Be very careful. You can use a fork to release the steam before opening. Just pierce the foil a few times and let them steam come out for a minute or two.

Also, if you’ll be making a large serving of potatoes, it works better if you divide your potato mixture among foil squares, so you end up with a few smaller pouches instead of one huge one!