11.8 pound bagPetite Red Potatoescut potatoes in half
½yellow onionfinely chopped
½tspchipotle chili powder
1tspground black pepper
6strips baconcooked and chopped
3cupscolby jack cheeseshredded
Preheat the oven to 400 degrees. Rip 4 long pieces of foil, and fold each piece in half to make it stronger and prevent leaks. Set aside.
Place the cut Petite Red Potatoes in a large pot and cover with cold water. Bring water to a boil over medium-high heat and allow to cook for 6 minutes. Drain potatoes, return to pot, and let cool.
Add chicken pieces, chopped onions, melted butter, minced garlic, smoked paprika, chipotle chili powder, salt, ground black pepper, and garlic powder. Toss to coat all pieces of chicken and potatoes.
Place about 1 1⁄2 cups of potatoes in each foil packet (you’ll want to divide the potatoes equally between the 4 foil packs), top with 4 chicken pieces. Bring up the two lengthwise pieces of foil and fold over to seal. Roll the two edges of foil together. Place the foil packets on a baking sheet.
Bake in the oven at 400 degrees for 30-35 minutes, or until the potatoes are tender and the chicken juices run clear.
Remove from the oven and open each chicken packet. Drain the liquid from each packet and place the packet back down on the baking sheet, still open.
Divide the colby jack cheese evenly between each packet and sprinkle directly on top of the chicken. Add cooked and chopped bacon to the tops of the cheese and place back in the oven for 2-3 minutes, or until cheese is melted.
Top with chives, serve and enjoy!
This recipe can also be made easily on the grill or over the campfire. Preheat the grill to 400 degrees (medium heat) and follow the same instructions as below. If cooking on the campfire, put on direct heat and open foil to check how things are cooking.