Cheesy Grilled Skillet Potatoes with Bacon and Herbs (afarmgirlsdabbles)

7 T unsalted butter, divided
3 lbs yellow potatoes, scrubbed, and then diced into 1/2″ cubes or 1/4″ slices
1/3 c water
kosher salt
freshly ground black pepper
1 large sweet onion, diced
1 lb bacon, cooked, drained and chopped into 1/2″ to 1″ pieces (can be prepared ahead of time and refrigerated)
1 T chopped fresh chives
1 T chopped fresh rosemary
1 T chopped fresh thyme
1 T chopped fresh parsley
2 c shredded 6 Cheese Italian
2 c shredded cheddar

Heat grill to 325° – 350° F. Coat inside of 10″ cast iron skillet with 1 T  butter. Add half the potatoes, spreading them out in an even layer. Drizzle the water over potatoes. Dot 3 T butter across the potatoes. Sprinkle with salt and pepper, as desired. Add about 2/3 of the onion and then 2/3 of the bacon. Sprinkle on half of the herbs. Then add 1 1/2 c  6 Cheese Italian and 1 c cheddar. Add remaining potatoes and dot with the remaining 3 T butter. Sprinkle with salt and pepper. Add remaining onion, bacon and herbs. Sprinkle remaining 6 Cheese Italian over the top, finishing with the remaining Cheddar. Poke a few pieces of the bacon up through the cheese, for a pretty effect, if desired. Cover skillet loosely with foil, taking care to not let the foil touch the top of the potatoes (so the cheese doesn’t stick to the foil). Set skillet on hot grill grates and check the potatoes after they have been on the grill for 30 min adjusting temp if needed. The pan should be sizzling, but make sure the temp isn’t too hot that the potatoes are burning. Let cook for about 50 – 60 min total or until potatoes are very tender. Remove foil and let cook for a few min more to brown up the cheese, if desired. Remove skillet from heat and let sit for a few min before serving. Sprinkle with additional black pepper and chopped herbs, if desired. Yield: 8 servings.


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