Ultimate Grilled Potatoes

There is a heat wave is Minnesota today (a balmy 35 F) and everyone seems to have a little extra spring in their step. With the sun shining bright we had to do a little grilling for dinner. (First we had to dig the grill out of a snow bank!!) Tonight's menu - steaks and my very favorite grilling side dish: Ultimate Potatoes. These are everyone's favorite and I hate to admit that I'd choose a plate of these potatoes over a good steak any day. The Potato's best friends: bacon, cheese and sour cream (need I say more) all come together in a tin foil baking vessel that makes for easy clean-up. Ultimate Potatoes are the perfect compliment to anything you cook on the grill! (If your grill is too buried in snow, you can always place your tin foil package on a baking sheet and bake at 375 for 45-60 minutes.)
Ultimate Potatoes
6-8 russet potatoes, peeled and cut into uniform pieces (about 4 cups, chopped)
4 slices of bacon, chopped (excess fat trimmed off)
small onion, diced (about 1/4 c.)
2 Tbs. olive oil
1/2 tsp. freshly ground pepper
1/2 tsp. seasoned salt
1 tsp. freeze dried chives (fresh if you have)
1/2 c. shredded cheddar cheese
1/4 c. sour cream
Create a base from tin foil at least two layers thick and about 2' in length. Lightly spray center of tin foil with cooking spray. Combine diced potatoes, bacon, onions, olive oil, pepper, salt and chives in a medium bowl and pile on prepared tin foil. Cover potatoes with tin foil (using extra if you need) and press foil to form a very good seal. Place tin foil on grill rack and cook over a medium flame for about 20 minutes. Flip tin foil package over and grill the other side for an additional 15-20 minutes. Before serving, top with cheddar cheese and sour cream.
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