Mama
Queen of Cornbread
2 1/2 pounds of russet potatoes, cut into small 1/2-inch cubes
1 can of cream of chicken soup
2 cups of Mexican Four Blend Cheese
1/2 cup of sour cream
1 onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried chives
2 teaspoons dried parsley
Butter flavor cooking spray
heavy duty aluminum foil (about 2 1/2 feet of the extra wide)
In a large bowl, combine the soup, cheese, sour cream, onion, salt, pepper, chives and parsley. Mix well.
Add the potatoes, mix to make sure that all of the potatoes are coated.
Generously spray the surface of the aluminum foil with cooking spray. Place the potatoes on one half of the foil. Fold the other half over the top (see pic 1) and seal the three edges really well by folding the foil several times (see pic 2).
Place on the grill over low heat and cook until the potatoes are tender, about 30 to 45 minutes. The foil will expand but that's okay (see pic 3), it won't pop
(it's kinda like the old jiffy pop containers that you used on the stove top).
See the bottom picture for the finished product.
1 can of cream of chicken soup
2 cups of Mexican Four Blend Cheese
1/2 cup of sour cream
1 onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried chives
2 teaspoons dried parsley
Butter flavor cooking spray
heavy duty aluminum foil (about 2 1/2 feet of the extra wide)
In a large bowl, combine the soup, cheese, sour cream, onion, salt, pepper, chives and parsley. Mix well.
Add the potatoes, mix to make sure that all of the potatoes are coated.
Generously spray the surface of the aluminum foil with cooking spray. Place the potatoes on one half of the foil. Fold the other half over the top (see pic 1) and seal the three edges really well by folding the foil several times (see pic 2).
Place on the grill over low heat and cook until the potatoes are tender, about 30 to 45 minutes. The foil will expand but that's okay (see pic 3), it won't pop

See the bottom picture for the finished product.