Grilled potatoes are one of those side dishes that never gets old in my house. They’re perfect for weeknight dinners, weekend cookouts, or really any time you’re firing up the grill. But plain grilled potatoes? They’re fine, but they’re not going to make anyone come running to the dinner table.
That’s where bacon and cheese come in. I started making these a few years ago when I had some leftover bacon in the fridge and wanted to use it up. Now they’re a regular request from my family. The potatoes get crispy on the outside, the bacon adds a smoky flavor, and the melted cheddar ties everything together. Plus, everything cooks in a foil packet, which means cleanup is basically nonexistent.
Want something simple that tastes like you put in way more effort? This is it. Throw it on the grill next to your burgers or chicken, and you’ve got a side dish that might just steal the show.
Why You’ll Love These Cheesy Grilled Potatoes
- Quick and easy – Ready in under an hour, these grilled potatoes are perfect for weeknight dinners or last-minute barbecues when you need a tasty side dish fast.
- Minimal cleanup – Everything cooks in foil packets on the grill, so you won’t have a pile of dishes waiting for you after dinner.
- Crowd-pleasing flavors – The combination of crispy bacon, melted cheddar cheese, and tender potatoes is hard to resist, making this a hit with kids and adults alike.
- Perfect for outdoor cooking – These potatoes free up your oven and stovetop, making them ideal for summer grilling or camping trips.
What Kind of Potatoes Should I Use?
Creamer potatoes or baby potatoes are your best bet for this recipe since they’re small, tender, and cook evenly on the grill. You can use any variety you find at the store – red, yellow, or white creamer potatoes all work great and have a naturally buttery flavor that pairs well with the cheese and bacon. If you can’t find creamers, you can substitute with regular potatoes cut into smaller chunks, just make sure to slice them thin so they cook through properly. The key is keeping your slices about ¼-inch thick so they get tender inside while developing those nice crispy edges on the grill.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:
- Creamer potatoes: You can use any small potato variety like red potatoes, fingerlings, or even regular russet potatoes cut into thin slices. Just keep the thickness consistent so they cook evenly on the grill.
- Bacon: Turkey bacon works if you’re looking for a lighter option, or you can skip the meat altogether and add some smoked paprika for that smoky flavor. Pancetta or prosciutto are also tasty alternatives.
- Cheddar cheese: Any melty cheese will do the job here – try Monterey Jack, Colby, Gruyere, or even a Mexican cheese blend. Pepper jack adds a nice kick if you like a bit of heat.
- Green onions: Regular yellow or white onions work fine, just dice them small. You could also use chives for a milder onion flavor, or skip them entirely if onions aren’t your thing.
Watch Out for These Mistakes While Grilling
The biggest mistake when making grilled potatoes is skipping the microwave step and putting raw potatoes straight on the grill, which will leave you with burnt outsides and hard, undercooked centers. Make sure your foil packet is sealed tightly on all sides – any gaps will let steam escape and prevent the cheese from melting properly while the potatoes finish cooking. Don’t overcrowd your layers either, as too many potatoes stacked on top of each other means uneven cooking and some slices staying crunchy while others turn mushy. For extra flavor, try brushing the potato slices with a little melted butter or olive oil before layering, and if you want crispier edges, open the foil packet during the last 5 minutes of grilling to let some moisture escape.
What to Serve With Cheesy Grilled Potatoes?
These cheesy grilled potatoes are loaded with bacon and cheese, so they pair perfectly with grilled meats like steak, chicken breasts, or pork chops. I love serving them alongside a simple grilled burger or hot dogs for an easy backyard cookout. If you want to round out the meal, add a crisp coleslaw or a fresh garden salad to balance out all that cheesy goodness. You could also serve them with grilled vegetables like zucchini, bell peppers, or corn on the cob to keep the outdoor cooking theme going.
Storage Instructions
Store: Keep any leftover grilled potatoes in an airtight container in the fridge for up to 3 days. They’re great for a quick side dish later in the week, and honestly, they still taste pretty good cold straight from the fridge if you’re in a hurry.
Reheat: The best way to bring these back to life is on the grill or in the oven at 350°F for about 10 minutes until warmed through and the cheese gets melty again. You can also microwave them for a minute or two, but they won’t be quite as crispy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1050
- Protein: 28-34 g
- Fat: 48-56 g
- Carbohydrates: 92-100 g
Ingredients
For the potatoes:
- 1.25 lbs potatoes (I prefer buttery Yukon Gold cut into 1/2-inch cubes)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 4 slices bacon (I use Wright’s Thick Cut for a meatier texture)
- 1 1/4 cups cheddar (I like Kerrygold Aged Cheddar for better melting)
- 1/2 tsp garlic powder
For the garnish:
- 2 green onions (thinly sliced on the bias)
- 1 tbsp chopped fresh parsley
Step 1: Prep and Parcook the Potatoes
- 1.25 lbs potatoes, cut into 1/2-inch cubes
Cut the Yukon Gold potatoes into 1/2-inch cubes, then poke several holes in each piece with a fork or small knife to help them cook evenly.
Microwave the potatoes on high for 3-4 minutes until they’re just barely tender but still firm enough to hold their shape—they’ll finish cooking on the grill.
This head start ensures the potatoes will be creamy inside while developing a nice texture on the grill.
Step 2: Cook the Bacon and Prepare Seasonings
- 4 slices bacon
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
While the potatoes microwave, cook the bacon slices until they’re crispy and rendered, then drain on paper towels and crumble into bite-sized pieces once cool.
Meanwhile, combine the salt, black pepper, and garlic powder in a small bowl so your seasonings are ready to layer.
I find having everything prepped before grilling keeps the assembly moving smoothly.
Step 3: Set Up and Heat the Grill
Preheat your grill to 350°F.
Tear off a large piece of heavy-duty foil and oil it generously, or place an oiled grill pan on the grates if you prefer.
The oil prevents sticking and helps the potatoes develop a light golden exterior while the cheese melts.
Step 4: Layer and Assemble the Foil Packet
- parcooked potatoes from Step 1
- seasoning mixture from Step 2
- crumbled bacon from Step 2
- 1 1/4 cups cheddar cheese
Spread about one-third of the parcooked potatoes from Step 1 onto the oiled foil or grill pan, then sprinkle with one-third of the seasoning mixture from Step 2, one-third of the crumbled bacon from Step 2, and about 1/3 cup of shredded cheddar.
Repeat this layering twice more, ending with a layer of cheese on top.
I like to use Kerrygold Aged Cheddar because it melts beautifully and adds a rich flavor to every bite.
Step 5: Grill Until Cheese Melts and Potatoes Crisp
Fold the foil up around the potatoes to create a packet with an open top, or cover the grill pan loosely with foil.
Grill for 10-20 minutes, stirring occasionally, until the cheese is completely melted and the potatoes have a light golden-brown crust and are tender throughout.
The timing depends on your grill’s heat distribution, so check after 10 minutes.
Step 6: Finish and Serve
- 2 green onions, thinly sliced on the bias
- 1 tbsp chopped fresh parsley
Remove the foil packet or pan from the grill carefully—it will be very hot.
Transfer the cheesy bacon potatoes to a serving dish or bowl and immediately top with the sliced green onions and fresh parsley.
The heat will slightly wilt the green onions while adding a fresh, bright finish to this rich dish.
Cheesy Grilled Potatoes with Bacon
Ingredients
For the potatoes
- 1.25 lbs potatoes (I prefer buttery Yukon Gold cut into 1/2-inch cubes)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 4 slices bacon (I use Wright's Thick Cut for a meatier texture)
- 1 1/4 cups cheddar (I like Kerrygold Aged Cheddar for better melting)
- 1/2 tsp garlic powder
For the garnish
- 2 green onions (thinly sliced on the bias)
- 1 tbsp chopped fresh parsley
Instructions
- Cut the Yukon Gold potatoes into 1/2-inch cubes, then poke several holes in each piece with a fork or small knife to help them cook evenly. Microwave the potatoes on high for 3-4 minutes until they're just barely tender but still firm enough to hold their shape—they'll finish cooking on the grill. This head start ensures the potatoes will be creamy inside while developing a nice texture on the grill.
- While the potatoes microwave, cook the bacon slices until they're crispy and rendered, then drain on paper towels and crumble into bite-sized pieces once cool. Meanwhile, combine the salt, black pepper, and garlic powder in a small bowl so your seasonings are ready to layer. I find having everything prepped before grilling keeps the assembly moving smoothly.
- Preheat your grill to 350°F. Tear off a large piece of heavy-duty foil and oil it generously, or place an oiled grill pan on the grates if you prefer. The oil prevents sticking and helps the potatoes develop a light golden exterior while the cheese melts.
- Spread about one-third of the parcooked potatoes from Step 1 onto the oiled foil or grill pan, then sprinkle with one-third of the seasoning mixture from Step 2, one-third of the crumbled bacon from Step 2, and about 1/3 cup of shredded cheddar. Repeat this layering twice more, ending with a layer of cheese on top. I like to use Kerrygold Aged Cheddar because it melts beautifully and adds a rich flavor to every bite.
- Fold the foil up around the potatoes to create a packet with an open top, or cover the grill pan loosely with foil. Grill for 10-20 minutes, stirring occasionally, until the cheese is completely melted and the potatoes have a light golden-brown crust and are tender throughout. The timing depends on your grill's heat distribution, so check after 10 minutes.
- Remove the foil packet or pan from the grill carefully—it will be very hot. Transfer the cheesy bacon potatoes to a serving dish or bowl and immediately top with the sliced green onions and fresh parsley. The heat will slightly wilt the green onions while adding a fresh, bright finish to this rich dish.
