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Cheesy Potato Carrot Foil Bake

Barbecue.Master's picture
  Bacon slices 4
  Potatoes 3 Large
  Carrots 3 Medium, shredded
  Sliced green onion with tops 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper 1
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Caraway seed 1⁄2 Teaspoon
  Shredded monterey jack cheese 4 Ounce (1 Cup)

Cook bacon till crisp; drain and crumble.
Set aside.
Tear off a 36x18-inch piece of heavy-duty foil.
Fold in half to make an 18-inch square.
Fold up sides, using fist to form a pouch.
Thinly slice potatoes into pouch; add carrots and green onion.
Sprinkle with salt and pepper; dot with butter and sprinkle with caraway.
Fold edges of foil to seal pouch securely, leaving space for expansion of steam.
Grill over slow coals till done, 55 to 60 minutes; turn several times.
Open package; stir in crumbled bacon and cheese.
Close pouch; return to grill till cheese melts,

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1628 Calories from Fat 724

% Daily Value*

Total Fat 83 g127.1%

Saturated Fat 50.4 g251.8%

Trans Fat 0 g

Cholesterol 227.8 mg75.9%

Sodium 1508.1 mg62.8%

Total Carbohydrates 191 g63.6%

Dietary Fiber 27.3 g109.3%

Sugars 16.7 g

Protein 47 g95%

Vitamin A 695.3% Vitamin C 343.1%

Calcium 102.3% Iron 48.4%

*Based on a 2000 Calorie diet

Cheesy Potato Carrot Foil Bake Recipe