Campfire Potatoes

"This recipe came from Taste of Home magazine. Talk about simple Summer fare! Prep time includes time to slice the potatoes."
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  • Place half of the potatoes on a large piece of heavy-duty foil.
  • Sprinkle with Parmesan cheese, parsley, garlic powder, salt, and pepper; dot with butter.
  • Top with the remaining potatoes.
  • Fold foil over and seal tightly.
  • Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.
  • Note: This recipe can be dairy-free if you use soy margarine and soy parmesan.

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  1. These were fantastic! Made them tonight and will definitely make them again and again. Made one change, I added sliced onions. Delish!
  2. These are marvelous!!! and definitely help keep the heat out of the house!! hehe. They took about 40 mins on my grill :-) Thanks a million! I'll be making these again ;-)
  3. Like tintn, I used half a sliced onion, the other thing I did was to cook these in the oven. They are very good, and the bit that goes brown and crispy on the bottom is especially so. Thanks Kree
  4. Ooh Yummy! I made these today and they were definatly good. I made a little variation I used red potatoes (what we had and what we like) and I left the skin on (taking skins off red potatoes is close to a sin) This recipe will be remembered and I will do this often. Thanks!
  5. My, oh my! Was this good! I followed the recipe exactly and it was heavenly. The burnt ones really are the best! Thank you.


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