• 8 red skinned potatoes.
  • 1 tablespoon extra virgin olive oil.
  • 1 chopped red onion.
  • 1/2 up chopped green onion.
  • 2 cups chopped bacon.
  • 1 teaspoon ground black pepper.
  • 1 teaspoon ground red pepper.
  • 1 teaspoon sea salt.
  • 1 cup chopped red peppers.
  • 1 cup chopped green peppers.
  • 1/2 cup chopped jalapeno peppers.
  • 2 large chopped tomatoes.
  • 2 cups triple shredded cheese.
  • 1 Dollop of sour cream (per serving).


  • Heat grill to medium heat.
  • Grease sheet of heavy duty aluminum foil (large enough for all ingredients to fit in).
  • Slice potatoes THINLY and place on the foil sheet.
  • Drizzle extra virgin olive oil over the potatoes.
  • Place on heated grill (lid closed for 10 minutes).
  • In a pan, brown the chopped bacon, drain grease.
  • Mix all other ingredients (except sour cream) together in a bowl then spoon over the potatoes on the grill.
  • Fully cover ingredients with another piece of foil until they are fully enclosed.Cook 15-20 minutes or until vegetables are cooked but still firm (do not overcook).
  • Remove from grill, open foil and let sit for 5 minutes.
  • Serve with a dollop of sour cream over the top.

*Serves 6-8