Cheesy Potatoes on the Grill
4 slices Bacon
3 large Baking Potatoes
1 large Onion, sliced
1 cup processed Cheese, cubed
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. dried Parsley
2 Tbs. Butter or Margarine
1 Tbs. Bacon Drippings
Fry the bacon in a heavy skillet over medium-high heat until crisp,
reserving one tablespoon of the drippings. Drain the bacon on paper
toweling and crumble when it's cool enough to handle. Set aside.
Meanwhile, peel and slice the potatoes, placing them on a 9-inch by
13-inch double-layer of aluminum foil as you go.
Separate the onion slices into rings, and layer them over the potato
slices. Add the crumbled bacon bits, cheese, salt, pepper, and parsley.
Dot the potatoes with butter or margarine, and drizzle the bacon fat
over the top of the mixture.
Wrap the foil loosely around the potatoes, but make sure the ends are
well sealed. Cook on the grill about 4 inches from the hot coals for
about an hour, or until tender. Remember to turn the package often to
keep the spuds from burning. Serve warm from the grill.