Three Cheese Grilled Potatoes
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If there’s one thing that rivals my love of grilled meat, it’s grilled potatoes. There’s just something magical about tossing them onto a hot grill—the smoky edges, the caramelized bits, and that depth of flavor you just can’t achieve in the oven. Potatoes soak up the grill’s essence beautifully, turning into a rustic, hearty side that feels right at home next to steaks, burgers, or barbecue chicken.
This recipe for Three Cheese Grilled Potatoes has become a fast favorite in our house. It starts with tender potato slices wrapped in foil alongside onion, parmesan, mozzarella, and cheddar—a trio of cheeses that melt into gooey layers of flavor. The day I first made these, I realized I was out of cheddar, so I swapped in Monterey Jack, and honestly? It worked like a charm. The potatoes were buttery, cheesy, and dotted with crisp bacon on top, making them an instant win with my meat-and-potatoes crew. I mean, how can you go wrong with bacon and cheese on anything?
Ingredients for Three Cheese Grilled Potatoes
- LARGE RUSSET POTATOES
- ONION
- PARMESAN CHEESE
- CHIVES OR GREEN ONIONS
- SEASONED SALT
- BLACK PEPPER
- BUTTER
- BACON
- MOZZARELLA CHEESE
- CHEDDAR CHEESE
Instructions for Three Cheese Grilled Potatoes
Start with an 18-inch square of aluminum foil and lightly spray the center with nonstick cooking spray to prevent sticking. Pile on thinly sliced potatoes, chopped onion, grated parmesan, chopped chives, and a generous pinch of salt and pepper. Dot the top with small squares of butter, letting them nestle into the layers for rich flavor.
Fold foil snugly around the mixture to form a tight packet, then double-wrap with another sheet of heavy-duty foil to seal in the steam and protect against grill flare-ups. Preheat your grill to medium heat and place the packet directly onto the grates. Cover and grill for 15 minutes, then flip and cook for another 15 minutes until the potatoes are tender and infused with smoky goodness.
Carefully open the packet—steam alert!—and sprinkle the cooked potatoes with crumbled bacon, shredded mozzarella, and sharp cheddar. Close the grill lid and cook for a few more minutes until the cheese is irresistibly melty. This recipe yields 4–6 servings of gooey, golden potato perfection.
Frequently Asked Questions
What type of potatoes work best for grilling in foil?
Russet or Yukon Gold potatoes are ideal. Russets get fluffy inside with crispy edges, while Yukon Golds offer a naturally buttery texture.
Do I need to peel the potatoes first?
Not necessarily! Leaving the skin on adds texture and rustic charm. Just be sure to scrub them clean before slicing.
How thick should I slice the potatoes?
Aim for ¼-inch slices—thin enough to cook through quickly, but thick enough to hold their shape and soak up all that cheesy goodness.
Can I prep the foil packets ahead of time?
Yes! Assemble the packets up to a few hours in advance, then refrigerate until ready to grill. Just add the cheese topping right before the final few minutes of grilling.
How do I know when the potatoes are done?
They should be fork-tender and lightly golden. Total grill time is usually 30 minutes, flipping halfway through.
What cheeses work best in this recipe?
The original calls for parmesan, mozzarella, and cheddar, but you can swap in Monterey Jack, pepper jack, or even smoked gouda for a twist.
Can I make this recipe in the oven instead?
Absolutely! Bake the foil packet at 425°F for 30–35 minutes, then open and broil for a few minutes to melt the cheese.
What toppings can I add after grilling?
Add crumbled bacon, chopped chives, sour cream, or even a drizzle of hot sauce for extra flavor.
FOR MORE RECIPES LIKE THIS, TRY:
Three Cheese Grilled Potatoes
Real Mom Kitchen
Equipment
Ingredients
- 3 large russet potatoes washed and cut into 1 inch cubes
- 1 medium onion diced
- 3 Tbsp parmesan cheese grated
- 1 Tbsp chives minced
- ½ tsp season salt
- pepper to taste
- 2 Tbsp butter cut into cubes
- ½ cup bacon cooked and crumbled
- ½ cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
Instructions
- On a 18 inch square of aluminum foil, spray center with cooking spray. The place potatoes, onion, parmesan, chives, salt, and pepper in the center of the foil.
- Place squares of butter all over the potatoes. Wrap foil around potatoes, tightly. The wrap with another 18 inch piece of heavy duty foil.
- Place on a grill that has been preheated to medium. Cover and cook for 15 minutes. Then turn packet and cook for another 15 minutes or until potatoes are tender.
- Carefully open packet and top with bacon, mozzarella, and cheddar. Place back on the grill for a few minutes until cheese is melted and serve. Serves 4-6.
Nutrition
Recipe adapted from Taste of Home.
