Recipes for potato bundles and three-cheese potatoes both use aluminum foil to control portion size and prevent spills. Use caution when opening the foil for either dish; the escaping steam is very hot.
To make potato bundles, chop 6 russet potatoes into small chunks, dice half a yellow onion and measure 2 tablespoons of minced parsley. Spread several pieces of aluminum foil on a flat surface, and place potato chunks, diced onions, 2 tablespoons of butter and a splash of heavy cream on each piece. Top each packet with minced parsley, paprika, black pepper and kosher salt to taste. After wrapping the foil around the ingredients, place the packets on a baking sheet and bake at 375 F for 45 minutes.
For three-cheese potatoes, cube 3 large potatoes, chop 1 medium onion, and cook enough bacon to fill 1/2 cup when crumbled. Measure out 3 tablespoons of grated Parmesan, 1/2 cup of shredded cheddar and 1/2 cup of Mozzarella. In a large bowl, combine the potatoes, onions and Parmesan with 1 tablespoon of minced chives, 1/2 teaspoon of seasoned salt and 1/4 teaspoon of pepper. Transfer the mixture to a large piece of heavy-duty foil, and dot with pieces of butter. Wrap the foil around the potato mixture, seal it tightly, and grill over medium heat for 15 to 18 minutes on each side. Open the foil, add crumbled bacon, and cover with the cheddar and Mozzarella. Grill for three to five minutes, or until the cheeses melt completely.