Cooking Instructions

• Cut the Yukon Gold potatoes into ½-inch cubes, then poke several holes in each piece with a fork or small knife to help them cook evenly. Microwave the potatoes on high for 3-4 minutes until they're just barely tender but still firm enough to hold their shape.
• While the potatoes microwave, cook the bacon slices until they're crispy and rendered, then drain on paper towels and crumble into bite-sized pieces once cool. Combine the salt, black pepper, and garlic powder in a small bowl.
• Preheat your grill to 350°F. Tear off a large piece of heavy-duty foil and oil it generously, or place an oiled grill pan on the grates.
• Spread about one-third of the parcooked potatoes onto the oiled foil or grill pan, then sprinkle with one-third of the seasoning mixture, one-third of the crumbled bacon, and about ⅓ cup of shredded cheddar. Repeat this layering twice more, ending with a layer of cheese on top.
• Fold the foil up around the potatoes to create a packet with an open top, or cover the grill pan loosely with foil. Grill for 10-20 minutes, stirring occasionally, until the cheese is completely melted and the potatoes have a light golden-brown crust.
• Remove the foil packet or pan from the grill carefully. Transfer the cheesy bacon potatoes to a serving dish or bowl and immediately top with the sliced green onions and fresh parsley.