Ingredients:

• 1½ pounds Idaho® peewee or Yukon gold potatoes
• 1 tablespoon Ranch seasoning packet or Girl Carnivore Over Easy spice blend  
• ½ onion, diced
• 4 tablespoons butter 
• ¼ cup bacon, cooked and chopped 
• ½ cup shredded cheese - Colby Jack or cheddar 
• 2 tablespoons parsley, freshly minced  

Directions:

1. Wash, dry, and cut the peewee potatoes in half. If using regular Yukon potatoes, slice them into even-portioned wedges.
2. Toss potatoes with Ranch seasoning in a large bowl to coat.
3. Add the onion and mix again to combine. 
4. Arrange a large sheet of heavy-duty foil on a clean work surface, about 20” long. 
5. Pour the potatoes into the center of the foil and top with the dollops of butter, crumbled bacon, and cheese. 
6. Fold the foil packet over the potatoes, repeating on the other side and folding the edges up to seal.
7. Lay out another sheet of foil.
8. Place the foil-wrapped potatoes seam-side down in the center and fold again, creating a double layer of foil. 
9. Place the foil packet on a grill grate over a preheated campfire and cook for 30-45 minutes, flipping once halfway through the cooking time, until the potatoes are fork-tender. 
10. Carefully remove the foil pack from the grill and allow it to cool for 5 minutes before folding it open at the seams. Use caution when opening it as the steam is hot. Some cheese will stick to the aluminum foil. If desired, you can add even more cheese immediately after opening for more melty goodness.
11. Garnish with minced parsley and enjoy.