Quick Grilled Cheesy Potatoes in Foil

Here are my grilled cheesy potatoes in foil, loaded with seasoned potato chunks, melted cheddar, crispy bacon, black beans, peppers, corn, jalapeños, and topped with fresh cilantro and green onions.

These foil packets are perfect for summer cookouts when you want a side dish that cooks right on the grill alongside your burgers or chicken. Plus, cleanup is a breeze since everything stays wrapped up in the foil!

What Kind of Potatoes Should I Use?

Red potatoes are perfect for this grilled foil packet recipe because they hold their shape well and have a naturally creamy texture when cooked. You can also use Yukon Gold potatoes if that’s what you have on hand – they’ll give you a similar buttery flavor and won’t fall apart on the grill. Russet potatoes will work in a pinch, but they tend to be a bit more starchy and may break down more easily, so stick with waxy potatoes like red or Yukon Gold if possible. When slicing your potatoes, try to keep them all about the same thickness so they cook evenly in the foil packet.

Options for Substitutions

This recipe is super forgiving and easy to customize based on what you have in your kitchen:

• Red potatoes: Yukon gold or russet potatoes work great too. Just keep them sliced at the same thickness so they cook evenly on the grill.
• Taco seasoning: Out of taco seasoning? Mix together some chili powder, cumin, paprika, and a pinch of cayenne. You can also use ranch seasoning mix for a totally different flavor profile.
• Cheddar cheese: Feel free to swap in Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend. Any melty cheese will do the trick here.
• Turkey bacon: Regular pork bacon is a classic choice, or you can skip the bacon entirely for a vegetarian version. Smoked sausage would also be tasty if you have it on hand.
• Black beans: Pinto beans or kidney beans make good substitutes. You could also use refried beans, just spread them on top of the potatoes instead of mixing them in.
• Olive oil: Any cooking oil works – vegetable oil, canola oil, or even melted butter will get the job done.

Watch Out for These Mistakes While Grilling

The biggest mistake when making foil packet potatoes is slicing them too thick, which leads to undercooked centers – stick to that 1/2-inch thickness and make sure all slices are uniform so everything cooks evenly.

Sealing your foil packets too loosely allows steam to escape and results in dry, unevenly cooked potatoes, so fold the edges over at least twice and crimp them tightly to trap all that moisture inside.

Don’t skip drying the potato slices after washing them, as excess water will steam the potatoes instead of letting them get that nice, slightly crispy texture you want.

Finally, resist the urge to open the packets early to check on them – every time you peek, you lose heat and steam, which adds to your cooking time and can leave you with crunchy potatoes.

What to Serve With Grilled Cheesy Potatoes?

These loaded potatoes are pretty filling on their own, but they pair really well with grilled chicken breasts or steak if you want to add some extra protein to your meal. A cool, crisp coleslaw or a simple side salad helps balance out the richness of the cheese and gives you something fresh and crunchy to enjoy alongside. If you’re going for full cookout vibes, throw some corn on the cob on the grill too, or serve with sliced watermelon for a refreshing contrast. These potatoes also work great as a side dish at barbecues next to burgers or hot dogs.

Storage Instructions

Store: These cheesy potato packets are great for leftovers! Let them cool down, then transfer to an airtight container and keep in the fridge for up to 4 days. The potatoes might soften a bit more as they sit, but they’re still really good reheated.

Freeze: You can freeze the cooked potato packets for up to 2 months. Wrap them tightly in aluminum foil or place in a freezer-safe container. They’re perfect for a quick side dish when you need something fast.

Reheat: Warm them up in the oven at 350°F for about 15-20 minutes wrapped in foil, or pop them in the microwave for 2-3 minutes. If you want to crisp up the cheese again, unwrap the foil and stick them under the broiler for a minute or two.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 35-45 g
• Fat: 40-55 g
• Carbohydrates: 130-150 g

Ingredients

For the potatoes:

• 6 potatoes (cut into 1-inch chunks to ensure even grilling)
• 2 tbsp olive oil
• 1.5 tbsp taco seasoning (I use McCormick’s for the best spice balance)
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp smoked paprika

For the toppings:

• 1.5 cups cheddar (freshly grated for a much smoother melt)
• 6 slices bacon (cooked until crispy and crumbled)
• 1/2 cup black beans (I prefer Goya for their firm texture)
• 1 red pepper, diced
• 1/2 cup corn
• 2 jalapenos, sliced
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped

Step 1: Prepare Mise en Place and Season Potatoes

• 6 potatoes, cut into 1-inch chunks
• 2 tbsp olive oil
• 1.5 tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp smoked paprika

Wash, peel if desired, and cut potatoes into 1-inch chunks to ensure even cooking on the grill.

Pat them completely dry with paper towels—this helps them cook faster and brown better.

In a large bowl, combine the dried potatoes with olive oil, taco seasoning, garlic powder, salt, and smoked paprika, tossing until every piece is evenly coated.

I like to let them sit for a couple minutes so the seasonings really adhere to the potatoes.

Step 2: Prepare Toppings While Heating Grill

• 1.5 cups cheddar cheese, freshly grated
• 6 slices bacon, cooked and crumbled
• 1/2 cup black beans, drained
• 1 red pepper, diced
• 1/2 cup corn
• 2 jalapenos, sliced
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped

While you’re heating your grill to 500°F (or oven to 425°F), prepare all your toppings so they’re ready to go.

Grate the cheddar cheese fresh—it melts so much smoother than pre-shredded varieties.

Crumble the cooked bacon into bite-sized pieces, drain the black beans, dice the red pepper, slice the jalapenos, and chop the green onions and cilantro.

Having everything prepped and ready will make assembly quick and stress-free.

Step 3: Create and Seal Foil Pouches

• seasoned potatoes from Step 1

Tear off six large sheets of heavy-duty aluminum foil (about 12 inches square).

Divide the seasoned potatoes from Step 1 evenly among the foil sheets, placing them in the center of each sheet.

Fold the foil up and around the potatoes, creating a sealed pouch that traps steam.

Make sure the seal is tight so steam doesn’t escape during cooking—this is what makes them cook through and get tender.

Step 4: Grill or Bake Potatoes Until Tender

• foil pouches from Step 3

Place the sealed foil pouches directly on the grill grates (or on a baking sheet in the oven) and cook for 15 minutes on the grill or 25 minutes in the oven at 425°F.

The potatoes should be fork-tender when done.

You can carefully open one pouch to check for doneness, but be careful of the escaping steam.

Step 5: Top with Cheese and Toppings, Then Finish Cooking

• cooked potatoes from Step 4
• cheese, bacon, beans, and vegetable toppings from Step 2

Carefully open each foil pouch by folding back the sides (watch out for steam!).

Divide the toppings from Step 2 among the six pouches, starting with the grated cheddar cheese, then layering on the bacon, black beans, red pepper, corn, and jalapenos.

I like to add the cheese first so it starts melting right away, then the other toppings for better distribution.

Re-seal the foil pouches loosely or just fold the edges back slightly to allow steam to escape, then return to heat for 5 minutes to melt the cheese.

Step 6: Finish with Fresh Garnishes and Serve

• green onions, sliced
• fresh cilantro, chopped

Carefully remove the foil pouches from the grill or oven and open them fully.

Top each serving with fresh green onions and cilantro for brightness and a burst of fresh flavor that contrasts beautifully with the warm, cheesy potatoes.

Serve immediately while hot, allowing guests to enjoy the foil pouch for easy cleanup and portion control.

Quick Grilled Cheesy Potatoes in Foil

Delicious Quick Grilled Cheesy Potatoes in Foil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1100 kcal

Ingredients

  

For the potatoes

• 6 potatoes (cut into 1-inch chunks to ensure even grilling)
• 2 tbsp olive oil
• 1.5 tbsp taco seasoning (I use McCormick's for the best spice balance)
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp smoked paprika

For the toppings

• 1.5 cups cheddar (freshly grated for a much smoother melt)
• 6 slices bacon (cooked until crispy and crumbled)
• 1/2 cup black beans (I prefer Goya for their firm texture)
• 1 red pepper, diced
• 1/2 cup corn
• 2 jalapenos, sliced
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

 

• Wash, peel if desired, and cut potatoes into 1-inch chunks to ensure even cooking on the grill. Pat them completely dry with paper towels—this helps them cook faster and brown better. In a large bowl, combine the dried potatoes with olive oil, taco seasoning, garlic powder, salt, and smoked paprika, tossing until every piece is evenly coated. I like to let them sit for a couple minutes so the seasonings really adhere to the potatoes.
• While you're heating your grill to 500°F (or oven to 425°F), prepare all your toppings so they're ready to go. Grate the cheddar cheese fresh—it melts so much smoother than pre-shredded varieties. Crumble the cooked bacon into bite-sized pieces, drain the black beans, dice the red pepper, slice the jalapenos, and chop the green onions and cilantro. Having everything prepped and ready will make assembly quick and stress-free.
• Tear off six large sheets of heavy-duty aluminum foil (about 12 inches square). Divide the seasoned potatoes from Step 1 evenly among the foil sheets, placing them in the center of each sheet. Fold the foil up and around the potatoes, creating a sealed pouch that traps steam. Make sure the seal is tight so steam doesn't escape during cooking—this is what makes them cook through and get tender.
• Place the sealed foil pouches directly on the grill grates (or on a baking sheet in the oven) and cook for 15 minutes on the grill or 25 minutes in the oven at 425°F. The potatoes should be fork-tender when done. You can carefully open one pouch to check for doneness, but be careful of the escaping steam.
• Carefully open each foil pouch by folding back the sides (watch out for steam!). Divide the toppings from Step 2 among the six pouches, starting with the grated cheddar cheese, then layering on the bacon, black beans, red pepper, corn, and jalapenos. I like to add the cheese first so it starts melting right away, then the other toppings for better distribution. Re-seal the foil pouches loosely or just fold the edges back slightly to allow steam to escape, then return to heat for 5 minutes to melt the cheese.
• Carefully remove the foil pouches from the grill or oven and open them fully. Top each serving with fresh green onions and cilantro for brightness and a burst of fresh flavor that contrasts beautifully with the warm, cheesy potatoes. Serve immediately while hot, allowing guests to enjoy the foil pouch for easy cleanup and portion control.