My Dad was quite the grill chef and came up with this variation on baked potatoes for our July 4th barbeque some thirty years ago. We still make it all the time and have found it is especially great when we go camping. The prep is simple and the kids can help assemble the packets to go on the grill or in the glass oven (depending on the weather!). It is a flexible recipe and you can add herbs or veggies to the packet. Get creative and give it a try with your own spin on Dad's Potatoes!

Ingredients (serves 4)

2 baking potatoes (I use large, Russets but most varieties will work)

1/2 Large onion

4-5 Large white Mushrooms, sliced

1 Stick of butter

1 Jalapeño pepper, thinly sliced

Garlic Powder

Sea Salt and Ground Pepper

4 pieces of heavy aluminum foil; about 8 inches of regular width foil per potato

(If you prefer, you can assemble this in a baking dish and cook it without using any foil - just as tasty)

Try one of these optional add-ins or create your own!

- grilled corn cut from the cob

- a small sprig of fresh rosemary or thyme

Instructions

Wash and dry potatoes and cut into 1-inch cubes

Chop Onion into 1/2 inches pieces (rough chop works fine)

Put one tbsp of butter in the center of each piece of foil

Divide the potatoes pieces into four servings and place one serving on top of the butter on each piece of foil

Divide the chopped onion into four servings and mix one serving with the potatoes on each piece of foil

Divide the mushroom slices and mix top the potato and onion

Sprinkle each mound of potato, onion, mushroom mixture with granulated garlic 

Add 2-4 Jalapeno slices (depending on your preference for heat)

Put one tbsp of butter on top of each serving, then add salt and pepper to taste.

NOTE: If adding other vegetables, put them in with the potatoes before adding onion

Grab the corners of each foil square and twist up the ends to enclose all the potatoes. 

Bake in a 350- degree oven for an hour, check at about 45 minutes for tenderness. Cooking time may vary when cooking them on a grill since the grill temperatures can vary. 

When done, the potatoes can be eaten from the packet or turned out onto a plate.