Amounts of all ingredients can be easily increased/decreased to make the right amount for your gathering, so I won’t put measurements on here.
Dice potatoes and onions and mix together on a large sheet of foil. Sprinkle with seasoning salt, garlic salt and black pepper to taste. Fold foil into a sealed packet.
On the grill grill, place foil pack where it won’t receive direct heat/flame or your potatoes will burn on the bottom.
My sister turns off a couple of burners on her gas grill and sets the foil pack on that side while she cooks the meat.
She reports that the packet takes about 30 minutes to cook through, but correct cooking time will depend on the size of your potato pieces. For faster cooking, cut your pieces smaller.
Once your food is cooked, let the meat rest a minute while you add the cheese. It’s best to allow grilled meat to rest for about five minutes before serving so you don’t lose the juices and wind up with dry meat anyway.
Open the top of your foil pack and add shredded cheese then close the foil back and let the heat from those taters melt the cheese. (Cheddar or Colby Jack cheese is recommended.)
Give the heat a couple of minutes to work its magic on the cheese, then open that packet and enjoy!
These also cook perfectly in the oven at 350 degrees. Check them after about 30 minutes to see if they are done. Again, cooking time will vary according to the quantity you are cooking and the size of the potato pieces.
If you want to cook these on the grill but cannot keep them from being directly over flame or if you just worry the potatoes will stick, then spray your foil first with cooking oil.