Cheesy Potato Carrot Foil Bake Recipe
Ingredients
| Bacon Slices | 4 | |
| Potatoes | 3 Large | |
| Carrots | 3 Medium, shredded | |
| 1/4 cup sliced green onion with tops | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Caraway seed | 1/2 Teaspoon | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
Directions
Cook bacon till crisp; drain and crumble.
Set aside.
Tear off a 36x18-inch piece of heavy-duty foil.
Fold in half to make an 18-inch square.
Fold up sides, using fist to form a pouch.
Thinly slice potatoes into pouch; add carrots and green onion.
Sprinkle with salt and pepper; dot with butter and sprinkle with caraway.
Fold edges of foil to seal pouch securely, leaving space for expansion of steam.
Grill over slow coals till done, 55 to 60 minutes; turn several times.
Open package; stir in crumbled bacon and cheese.
Close pouch; return to grill till cheese melts,
Set aside.
Tear off a 36x18-inch piece of heavy-duty foil.
Fold in half to make an 18-inch square.
Fold up sides, using fist to form a pouch.
Thinly slice potatoes into pouch; add carrots and green onion.
Sprinkle with salt and pepper; dot with butter and sprinkle with caraway.
Fold edges of foil to seal pouch securely, leaving space for expansion of steam.
Grill over slow coals till done, 55 to 60 minutes; turn several times.
Open package; stir in crumbled bacon and cheese.
Close pouch; return to grill till cheese melts,
Chef
