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.