Get ready for a flavor explosion with these delightful Barbecue Hot Dogs and Potato Packs!
Picture this: creamy baby potatoes, like these Herbs De Provence Baby Roasted Potatoes, juicy all beef hot dogs topped with sweet onions, melted gooey cheddar cheese, and a generous drizzle of your favorite tangy BBQ sauce.
As the flavors come together, you’ll experience a mouthwatering symphony of tastes and textures that will leave you craving more.
The combination of smoky barbecue flavors, cheddar cheese, and the crunch of fresh sweet onions creates a perfect harmony that will satisfy your taste buds.
Whether you’re grilling up a backyard feast or planning a cozy night in, this dish is a must-try for anyone looking to elevate their hot dog game.
Barbecue Hot Dogs and Potato Packs
1 1/2 pounds small baby potatoes (preferably an assortment of red, purple and yellow)
4 beef hot dogs, can opt for a pork-beef mix
1/4 cup white onion, diced
4 tablespoons butter, unsalted
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese, shredded
1 cup barbecue sauce – find recipe below under More Barbecue Favorites
heavy duty aluminum foil
Preheat the barbecue grill to 400 degrees.
Cut four pieces of heavy duty foil 12-inches x 18-inches square each.
Spray or brush avocado oil over each foil piece. Divide baby potatoes among pieces of foil. Choose similar-sized potatoes for each foil piece, to ensure even cooking.
Next, sprinkle with a tablespoon of diced onions and 1 tablespoon butter.
Mix together thoroughly, garlic powder, salt and pepper. Divide among foil packs and sprinkle over baby potatoes.
Next, sprinkle each foil with 1/4 cup cheese and 1/4 cup barbecue sauce. Dot one tablespoon butter on top of each foil pack.
Fold foil to form a tent around the food, making sure it is closed tight.
Place on to grill and close lid and bbq or cook for 15-20 minutes. After 15 minutes open one foiled tent and pierce a potato with a fork. If it meets no resistance, foil packs are done.
Using a pair of barbecue tongs, remove the tent wraps and place each on to individual plates. Open the foil wraps, top with more cheese (optional) and allow to cool, serve and enjoy.
Try These Barbecue Favorites
- Barbecue Garlic Lemon Vegetable Platter With A Creamy Avocado Dipping Sauce
- Barbecued Baked Beans
- Homemade Honey Barbecue Sauce
Read More Here About Cooking With Potatoes
More Deliciously Yummy Recipes
- Roasted Sweet Potatoes With White Miso and Maple Syrup
- Guide To Cooking With Salt
- Fruit-Based Seasonings You Use Every Day Without Even Realizing It
- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
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