Ingredients (9)
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butter (melted) 5 tablespoons
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baby red-skinned potatoes (halved or quartered, if larger) 1½ pounds
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bacon ½ pound
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sharp cheddar cheese (shredded) ½ cup
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pepper jack cheese (shredded) ½ cup
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scallions (thinly sliced, to garnish) ½ bunch
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hot sauce (to serve)
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Kosher salt and freshly ground black pepper (to taste)
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Hidden Valley® Original Ranch® Seasoning Mix 2 tablespoons
Steps (4)
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1Preheat the grill or grill pan to medium heat. In a small bowl add the melted butter and the Hidden Valley® Original Ranch® Seasoning Mix and mix to combine. Season with salt and pepper.
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2In a large bowl add the potatoes, drizzle with the melted butter and toss to combine. Divide the potatoes between 4 pieces of foil. Close the ends of the foil and place on the grill. Cover the grill and allow to cook for 35–40 minutes or until the potatoes are tender, flipping the packets often.
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3In the meantime, line a plate with paper towels. Place bacon in a cold sauté pan and heat over medium heat. Allow to cook until the fat is rendered and the bacon is crisp, about 7-9 minutes. Remove the bacon to the paper towel-lined plate and crumble into small pieces. Set aside.
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4Once tender, open the packets, evenly sprinkle with cheddar cheese and pepper jack cheese. Close the lid of the grill and allow the cheese to melt, about 5 minutes. Remove the packets from the grill and top with bacon and scallions. Serve hot with hot sauce!
Tip: You can cook your bacon on the grill by heat a cast iron pan on the grill just as you would use a stove!
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