What happens when a friend of yours shares a photo of her dinner on Facebook? You beg her for the recipe and she texts it over to you! That’s how I got the recipe for these potatoes. I wasn’t sure this technique would work, but they turned out terrific, with only a few minutes of prep time.
This potato dish can be cooked on the grill or baked in the oven. I changed the way a few things were done and reduced the amount of butter (because 6 TBL of butter seemed excessive, even to me). Try these with different types of cheese to change up the flavor, or add some crumbled cooked bacon to the cheese for a dish no teenager will turn down.
Cheesy Potato Packets
Makes 4 servings
1 lb Yukon Gold potatoes (about 4 medium potatoes), sliced thin
1 small onion (2 oz)
1/2 tsp salt
1/2 tsp pepper
4 tsp butter
1/4 cup chicken broth
1 TBL Worcestershire sauce
1/3 cup Cheddar cheese, shredded
2 TBL fresh parsley, chopped
Preheat oven to 450º or outdoor grill to high heat.
Prepare a piece of heavy-duty foil at least 2 feet long (or a double thickness of regular aluminum foil.) If baking in the oven, you can use the foil to line a quarter-sheet pan or 9-inch glass pie plate for stability.
Place potatoes on foil and sprinkle onions on top. Add salt and pepper. Dot with butter.
Mix chicken broth and Worcestershire sauce. Pour over potatoes.
Sprinkle cheese and parsley on top of potatoes.
Seal foil tightly.
Place foil packet on grill or in oven. Cook 35 to 40 minutes on the grill or 45 to 50 minutes in the oven.
Cook and Count 
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