THE ULTIMATE GRILLED VEGGIE TO ACCOMPANY ANY BURGER OR STEAK!

 

·         ½-3/4 lb. of normal baking potatoes per person. Sweet potatoes can also be used for a healthier version, or you can have a 50/50 ratio of white to sweet!

·         2 medium red onions

·         6 cloves fresh garlic minced

·         2 medium red peppers

·         ½ -3/4^th lb. bacon (turkey bacon or Italian pancetta can be substituted)

·         ½ bag of Gerbs Pumpkin Seeds, raw or roasted pepitat’s

·         ½ tbsp. of crushed red pepper flakes

·         HEAVY duty aluminum foil

·         Olive Oil

·         Butter or any type of substitute like Olive Oil

·         Sour Cream (as topper)

·         Chives (as topper)

 

Start by sautéing the bacon in frying pan until slightly brown or how you like it, but DO NOT over cook it, and set aside to cool and drain!. Drain most of the bacon oil/grease and sauté the chopped garlic for 5 minutes and set aside. Cut up potatoes into bit size pieces, as well, dice the red onions and peppers into small pieces and set in large bowl. Next add the Gerbs Pumpkin Seeds, pepper flakes and cooled bacon, along with several table spoons of good olive oil into the bowl and mix thoroughly.

Pull out a large piece of heavy duty aluminum foil, place a dollop of butter in the middle of the foil and top with a healthy spoonful of the potato mix. Fold foil into air tight pouches and set aside! You can make the these puff’s as small or large as you like, but make sure they are air tight, so avoid folding tightly over the potatoes or it could tare the foil, also be very CAUTIOUS while cooking on the metal grill, its best to use metal tongs and be gentle!

Pre-heat the grill, and cook pouches over medium heat for 30 minutes, you can start the potatoes on the direct heat for 15-20 minutes and then move them to the top grill, while you finish the rest of your cooking (burgers or chicken), serve w/ sour cream and chives!