Best 11 Grilled Cheese Potatoes Recipes

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Stepping into a culinary journey that harmoniously blends creamy cheese and crispy potatoes, the grilled cheese potato emerges as a delectable dish that captivates taste buds. This masterful creation combines the comforting warmth of melted cheese with the golden, textural delight of perfectly grilled potatoes. Whether craving a hearty brunch, a comforting lunch, or a satisfying dinner, the grilled cheese potato stands as a versatile culinary delight that effortlessly elevates any occasion. As we embark on this culinary expedition, let us explore the tantalizing realm of grilled cheese potatoes, uncovering the secrets behind this culinary gem and guiding you towards creating a masterpiece that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED STEAK WITH BLUE CHEESE, POTATOES, AND BROCCOLINI



Grilled Steak with Blue Cheese, Potatoes, and Broccolini image

A spice-rubbed flat iron steak is grilled alongside potatoes and broccolini and drizzled with blue cheese sauce for a quick barbeque dinner.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 15

sea salt, or to taste, divided
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 ¼ pounds flat iron steak
¾ teaspoon freshly ground black pepper, or to taste, divided
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic cloves
2 russet potatoes, cut into 1/8-inch-thick slices
1 bunch broccolini, or more to taste
sea salt and ground black pepper to taste
¾ cup sour cream
3 ounces crumbled creamy blue cheese
½ teaspoon Worcestershire sauce
1 lemon, halved

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.
  • Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.
  • Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.
  • Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.
  • Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.
  • Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 34.4 g, Cholesterol 131.6 mg, Fat 38.6 g, Fiber 4.5 g, Protein 42.1 g, SaturatedFat 16.9 g, Sodium 1418.5 mg, Sugar 3.8 g

GRILLED THREE-CHEESE POTATOES



Grilled Three-Cheese Potatoes image

While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. -Margaret Hanson-Maddox, Montpelier, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese, divided
1 cup shredded part-skim mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 tablespoon minced chives
1 to 2 teaspoons seasoned salt
1/2 teaspoon pepper

Steps:

  • Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

Nutrition Facts : Calories 493 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 777mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.

GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS



Grilled Potatoes With Bacon, Cheese and Green Onions image

I have been looking for a grill potato recipe that was just right for a long time. I've tried many that were great, but it was never what I wanted. Then the solution came to me - make up my own! It worked perfectly, and my husband and I enjoy these on a weekly basis. I have never actually measured the ingredients, so my recipe may be a little vague. But that's the beauty of Zaar, isn't it? You're all capable of making this one - no problem.

Provided by LibbyAnne

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 baking potatoes, peeled and diced
5 slices bacon, chopped
Mrs. Dash seasoning mix, to taste
garlic salt, to taste
1/4 cup butter
1/2-1 cup beef broth
1 bunch green onion, sliced
1 -2 cup cheddar cheese, grated

Steps:

  • Fire up your charcoal.
  • Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
  • Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
  • Pour beef broth into pan.
  • Add bacon to the potatoes, spreading it evenly.
  • Cut butter into pats, and place it on top.
  • Cover with foil and place onto hot grill for 45 minutes.
  • Pull back foil and add cheddar cheese evenly over the dish.
  • Recover dish and leave on grill for another 15 minutes.
  • Remove from grill and cover with chopped green onions.
  • Serve!

Nutrition Facts : Calories 474.9, Fat 33.9, SaturatedFat 17.5, Cholesterol 79.5, Sodium 575, Carbohydrate 30.1, Fiber 3.2, Sugar 2, Protein 13.8

GRILLED STEAK WITH BLUE CHEESE POTATOES



Grilled Steak With Blue Cheese Potatoes image

In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 9

3 cloves garlic, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
1/4 cup plus 2 tablespoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1 3/4 pounds skirt steak
1 1/2 pounds small red potatoes
Coarse salt
3 ounces blue cheese, crumbled

Steps:

  • Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
  • Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
  • Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON



Weber's Twice-Grilled Potatoes With Gruyere Cheese and Dijon image

A new take on an old steak-house standard. This version ups the ante with Gruyère cheese and Dijon mustard. From Weber's Big Book of Grilling, by Jamie Purviance and Sandra S. McRae.

Provided by BecR2400

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

4 russet potatoes, scrubbed and halved lengthwise (about 2 1/2 pounds)
vegetable oil
3/4 cup sour cream
1/2 cup whole milk
1/2 cup minced cooked ham
1 1/2 cups grated gruyere cheese, divided
2 teaspoons Dijon mustard
kosher salt
fresh ground black pepper

Steps:

  • Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
  • When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
  • TO MAKE THE STUFFING:.
  • Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
  • Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
  • Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.

Nutrition Facts : Calories 244.8, Fat 13.2, SaturatedFat 7.5, Cholesterol 41.2, Sodium 111, Carbohydrate 20.4, Fiber 2.4, Sugar 1.8, Protein 11.7

GRILLED CHEESE AND BACON POTATOES



Grilled Cheese and Bacon Potatoes image

A great potato dish for the campfire or the oven. Add sour cream and butter to taste. This is a good recipe for a family outing.

Provided by Kimber

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 4

8 slices bacon
4 large baking potatoes, cut into wedges
4 (1 ounce) slices processed cheese food
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for high heat.
  • Place 2 slices bacon each in 4 separate pieces of aluminum foil. The foil pieces must be large enough to fully wrap a potato. Place one potato in each piece of foil. Top each potato with a slice of processed cheese. Salt and pepper to taste.
  • Tightly wrap potatoes with the foil. Place on the prepared grill. Cook approximately 30 minutes, or to desired doneness.

Nutrition Facts : Calories 633.8 calories, Carbohydrate 66.9 g, Cholesterol 56.3 mg, Fat 32.5 g, Fiber 8.1 g, Protein 19.5 g, SaturatedFat 12.9 g, Sodium 941.9 mg, Sugar 4.9 g

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE



Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 40 servings

Number Of Ingredients 13

30 medium red new potatoes
Salt
Canola oil
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced
5 cloves garlic, crushed and pasted with salt
2 shallots, minced
Freshly ground black pepper
3 to 5 sprigs fresh thyme, leaves removed and chopped
2 to 3 tablespoons chopped fresh parsley
Two 10-ounce logs goat cheese, crumbled
Red wine vinegar
Extra-virgin olive oil
Fresh chervil, for garnish

Steps:

  • Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
  • In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
  • Heat a grill to high.
  • Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
  • Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE



Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 pounds small red new potatoes, parboiled until soft
2 medium zucchini, scrubbed
Canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper1 large head radicchio, quartered
1/2 cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 cup extra-virgin olive oil
4 ounces goat cheese, crumbled
Chopped chives

Steps:

  • Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
  • Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.

GRILLED THREE CHEESE POTATOES



Grilled Three Cheese Potatoes image

Make and share this Grilled Three Cheese Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1 lb sliced bacon, cooked and crumbled
1/4 cup butter or 1/4 cup margarine, cubed
1 tablespoon dried chives
1 -2 teaspoon seasoning salt
1/2 teaspoon pepper

Steps:

  • Divided the potatoes and onions evenly between two sheets of heavy-duty foil (approximately 18 inches square), that have been sprayed with nonstick cooking spray.
  • In a bowl, add the parmesan cheese, 3/4 cup each of the cheddar and mozzarella cheese; stir to combine.
  • Sprinkle the cheese mixture over the potatoes.
  • Sprinkle with bacon, butter cubes, chives, seasoned salt and pepper.
  • Fold the ends of the foil to make a packet (I bring 2 opposite ends of the foil over the potatoes and fold or roll downward, then I roll the unsealed ends inward toward the filling and give them a good press to seal).
  • Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
  • Remove from the grill, open carefully, and sprinkle with remaining cheese.

GRILLED SAVORY CHEESE POTATOES



Grilled Savory Cheese Potatoes image

Ranch dressing and two kinds of cheese turn grilled potatoes into great potatoes--the cheesiest!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 4

4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/2 cup ranch dressing
1 cup shredded American-Cheddar cheese blend (4 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with dressing; mix gently. Sprinkle with cheese blend.
  • Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packet on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packet occasionally, until potatoes are tender. Place packet on serving platter. Cut large X across top of packet; carefully fold back foil. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 290, Carbohydrate 19 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g

GRILLED CHEESE POTATOES



Grilled cheese potatoes image

here's an easy side dish for a barbecue party. Just throw the packet of potatoes, onions, and cheese on the grill alongside the meat, poultry or fish. If you are serving a crowd,enclose additional portions of ingredients in separate foil pouches to be sure that the potatoes cook through.Source: Unknown

Provided by Lynnda Cloutier

Categories     Potatoes

Number Of Ingredients 8

1 to 2 teaspoons vegetable oil
eight red potatoes, unpeeled, cut into cubes
one large red onion, finely chopped
1/2 cup butter, cut into cubes
1/2 cup shredded swiss cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste

Steps:

  • 1. prepare a hot barbecue fire.
  • 2. Brush a large sheet of heavy duty foil with vegetable oil. Place the potatoes and onions in the center of the foil. Top with the butter, cheeses, garlic powder, salt and pepper and mix gently.
  • 3. Fold the foil into a packet and seal the edges well. Wrap in another piece of foil. Put the packet on the hot grill and cook for 25 minutes per side, until the potatoes are cooked through. Serves four.

Tips:

  • To achieve a crispy and golden crust on your grilled cheese potatoes, use a combination of butter and olive oil to grease the pan.
  • Use a variety of cheeses to create a flavorful and gooey filling. Try experimenting with cheddar, mozzarella, Gruyère, or goat cheese.
  • For a savory and umami-rich dish, add a layer of crispy bacon or sautéed mushrooms to your grilled cheese potatoes.
  • If you're using thinly sliced potatoes, par-boil them for a few minutes before grilling to ensure they cook through.
  • Season your potatoes liberally with salt and pepper, and consider adding additional herbs and spices like garlic powder, onion powder, or paprika for extra flavor.
  • Don't overcrowd the pan when grilling your potatoes. Give them enough space to cook evenly and develop a crispy crust.
  • Keep an eye on your grilled cheese potatoes to prevent them from burning. Adjust the heat as necessary to achieve the desired doneness.

Conclusion:

Grilled cheese potatoes are a versatile and delicious dish that can be enjoyed as a main course, side dish, or snack. With countless variations and flavor combinations to explore, you're sure to find a recipe that suits your taste preferences. So next time you're craving a comforting and cheesy dish, give grilled cheese potatoes a try - you won't be disappointed!

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