Potato Bacon Packets

If you’re not already drool­ing at the thought of pota­toes and bacon, may God have mer­cy on your soul.

  • Ingre­di­ents:
  • 12 cup Ital­ian vinai­grette dressing
  • 1 tbsp. pesto
  • 2 cloves gar­lic, minced
  • 1 tsp. paprika
  • 1 lb. new pota­toes, halved
  • 1 small red onion, coarse­ly chopped
  • 3 strips of bacon, crumbled

Heat bar­be­cue to medi­um-high heat.

Mix first 4 ingre­di­ents in large bowl. Add remain­ing ingre­di­ents; toss to even­ly coat.

Spoon onto 4 large sheets heavy-duty foil; fold to make 4 packets.

Grill 35 min­utes, or until pota­toes are ten­der. Cut slits in foil to release steam before open­ing packets.

How to Test for Doneness

To test for done­ness, remove pack­ets from heat; care­ful­ly open pack­ets (watch­ing out for steam), then pierce pota­toes with sharp knife. Pota­toes are done when knife eas­i­ly pierces the pota­toes. Reseal pack­ets and return to grill if necessary.