Our Big Family Kitchen

Grilled Cheesey Potatoes

By Gary 'Poppy' Sundy

Print recipe

Ingredients

  • 4 or 5 (or even 6) red skin potatoes
  • 1 or 2 onions (vidalias are nice, but a yellow onion will do)
  • Salt & pepper (don't be afraid)
  • Several pats of butter
  • Shredded cheddar cheese

Method

  1. Wash potatoes, remove eyes and cut into large sections (cut in 1/2, cut 1/2 in 1/2 and then quarter).
  2. Wash onion(s) and remove outer skin, cut into large section then separate layers.
  3. Add salt & pepper (don't be afraid).
  4. Add several pats of butter.
  5. Criss-cross two 18–24 inch pieces of aluminum foil. Fold carefully to contain potatoes and seal.
  6. Bake on top of grill for 40–45 minutes, flipping frequently.
  7. Remove carefully (it's hot). Open foil and add shredded cheddar cheese.
  8. Reseal to allow cheese to melt.
  9. Transfer to a bowl and serve.

Original page

Photographed from Lucy's collection.

From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.

Family notes & memories

  • Kate (Sundy) Edwards

    June 12, 2026

    I emailed Dad for this recipe while staying in Atlanta for the summer with Aunt Lucy & Uncle Jay, when I realized it was time to level up from the only thing I was able to make at that point - pigs in a blanket. These are DELICIOUS, and now my kids even like them, too, more than 25 years later!

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