From the Kitchen of Marty Spiker


  • 10-12 Medium/large new (or redskin) potatoes, skins on
  • 1-2 Vidalia onions
  • Shredded Colby and Monterey Jack cheese
  • 1/3 stick butter, sliced
  • Salt and pepper, to taste


Start grill and adjust heat to low. In a very large bowl, thinly slice potatoes (skins on). Slice up 2-3 peppers* (red, orange, or yellow). Thinly slice onions. Mix together.

Tear off two, 3-4 ft. sheets of Reynolds Wrap Release Non-Stick Aluminum Foil and place overlapping with dull side up on countertop. Tear off two more sheets of same size and lay on top of first set to form a cross.

Layer 1/3 potato mixture on center of foil cross. Sprinkle liberally with shredded cheese (we use Colby and Monterey Jack), 1/3 stick of butter slices, and salt and pepper. Repeat until all ingredients are piled on foil.

Lift up two ends of the set of foil sheets directly under the mixture and crinkle ends together rolling down toward potatoes. Repeat with outer layer of foil from opposite direction and make sure foil is tightly wrapped. The goal is to totally encase the potatoes and seal completely so very little leakage occurs during grilling.

Place foil wrapped potatoes on top shelf of grill. I do not recommend grilling directly on heat source. Close grill lid. Turn approximately every 10-15 minutes over 1 hour.

Carefully unwrap (steam will be very hot) and enjoy. Serves ? Depends on how hungry everyone is. We try to make extra because it is delicious as leftovers.


The evening before the (2008 Spiker Family) reunion, Mike and I and our son Drew and daughter Alison, and Brada and her son Brock and Paula stayed over. We grilled out and I fixed my “Potatoes-on-the-grill”. Later, Paula asked me for the recipe and I thought it might be a good one to add to our list on the website so I am sending it to you.