Grilled Three Cheese Potatoes

While this is delicious when made on a grill, I've also cooked it in the oven at 350° for about an hour. Add cubed ham to it and you can serve it as a full-meal main dish. If you're on a low sodium diet, cut back on seasoned salt and use low sodium bacon.

I make this in the oven for our annual church potluck supper winter social, one with onion, and one without. The first time I made it, the dish was a smash hit and I was requested to make it every year since. I have even heard from some people that these are the best potatoes they have ever tasted.

Ingredients:

6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed1 tablespoon minced chives
1 to 2 teaspoons seasoned salt
1/2 teaspoon pepper

Directions:

Divide the potatoes and onions equally between two pieces of heavy-duty foil (about an 18-in. square) that has been coated with the cooking spray.

Combine the Parmesan cheese and 3/4 cup each of the cheddar and mozzarella cheeses. Sprinkle the cheese mixture over the potatoes and onions. Top with the bacon, butter, chives, seasoned salt, and pepper. Bring the opposite ends of foil together over filling and fold down several times to seal. Fold unsealed ends toward filling and crimp tightly.

Grill over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill and open the foil carefully to avoid burning yourself. Sprinkle with the remaining cheeses and serve.