Smoky Paprika Parmesan Pouch Potatoes


It's grilling season! Fire up that grill and enjoy some scrumptious Smoky Paprika Parmesan Pouch Potatoes for your next BBQ!

Ingredients:
Sarah Beth's Homemade Dips Smoky Paprika Dip Mix
4-5 medium sized potatoes
3 T olive oil
4 T grated Parmesan cheese
1/2 tsp black pepper
1/2 tsp salt
Parmesan cheese for topping, if desired

Directions:  
  1. Cut potatoes into approximately 1 inch chunks and place in mixing bowl.
  2. Add olive oil and toss to coat.
  3. Add Parmesan cheese and toss to coat.
  4. Place dip mix in small bowl and mix well.  Add, along with black pepper and salt, and toss to coat.
  5. Cut four pieces of aluminum foil and grease with olive oil and a paper towel.
  6. Fourth potato mixture onto foil.
  7. Fold sides and ends in to form tight seals.  Potatoes will be flipped during grilling.
  8. Grill at 425 degrees for 20 minutes. Flip pouches and grill 15--20 more minutes.
  9. Open pouches and finish with grated Parmesan cheese, if desired.

 Oven Roasted Variation: Makes for Crispier Taters


Ingredients: Same as above.

Directions:
  1. Follow above steps 1--4.
  2. Line cookie sheet with foil or parchment paper. I use foil for an even crispier tater. If using foil, grease with olive oil and paper towel.
  3. Spread potato mixture into a single layer. 
  4. Bake at 425 degrees for 20 minutes.
  5. Remove from oven and use a spatula to turn.
  6. Bake 20 more minutes, or until taters are tender to your liking.
  7. Finish with grated Parmesan cheese, if desired. 

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