Grilled Three-Cheese Potatoes Recipe

While this is delicious grilled, I’ve also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

Yield: 6 to 8 Servings

Grilled Three-Cheese Potatoes

Photo by Taste of Home©

Ingredients:

  • 6 large potatoes, sliced 1/4 inch thick
  • 2 medium onions, chopped
  • 1/3 cup grated Parmesan cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound sliced bacon, cooked and crumbled
  • 1/4 cup butter, cubed
  • 1 tablespoon minced chives
  • 1 to 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper

 

Directions:

  1. Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
  2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
  3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

 

Nutritional Facts
1 serving (1 each) equals 493 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 777 mg sodium, 54 g carbohydrate, 5 g fiber, 20 g protein.

 

 

Originally published as Grilled Three-Cheese Potatoes in Country Woman January/February 1999, p29

Franklin Pierce Mexican Cheese Dip

Reportedly, the 14th United States President Franklin Pierce enjoyed this appetizer.   The recipe is below so you can judge for yourself if it is good.

U.S. President Franklin Pierce

The 14th President of the United States of America, Franklin Pierce

Ingredients: 

  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 Tbsp. olive oil
  • 1 or 2 medium Jalapeño peppers, seeded and finely chopped
  • 3 1/2 c. cooked tomatoes, peeled, seeded, chopped
  • 5 c. Cheddar cheese, grated
  • 1 tsp. celery salt
  • Thin slices of toasted French bread

Directions:  In a frying pan, cook onions and garlic in oil until translucent. Add Jalapeño peppers and tomatoes.  Simmer 10 minutes. Drain excess cooking liquid.

Add cheese and celery salt.  Continue to simmer 10 minutes more.

Serve warm or chilled with toasted French bread.

Yield: 14 servings (about 1/2c. each)

Calories: 195 per serving