Loaded Grilled Potatoes are the ultimate side dish for cookouts, weeknight dinners, and backyard gatherings. Crispy on the outside, tender on the inside, and packed with savory toppings, these potatoes bring big flavor to any meal. They’re easy to make on the grill and always a crowd-pleasing favorite.

Whether you’re hosting a summer barbecue or making an easy family dinner, Loaded Grilled Potatoes topped with Daisy Sour Cream are a simple, satisfying dish that’s full of flavor.

Pile them high with shredded cheese, crispy bacon, green onions, or your favorite loaded potato toppings for a side dish everyone will love. Serve them alongside burgers, steaks, chicken, or enjoy them on their own as a hearty snack.

The finishing touch that makes them extra delicious is Daisy Sour Cream. A cool, creamy dollop of Daisy Sour Cream pairs perfectly with the smoky grilled potatoes, adding rich flavor and a smooth texture that balances every bite. It’s the perfect topper for grilled favorites.

• Baby Red Potatoes (3 ½ cups, cut into wedges): Great for grilling due to their firm, waxy texture that holds up well to heat without falling apart. They have less starch than yellow or white potatoes with creamy flesh.
• Olive Oil (1 tablespoon): Enhances the flavor of the potatoes and keeps them from sticking to the foil.
• Seasoning Salt (1 teaspoon): Any flavor of seasoning salt will work well. It enhances the flavor of the potatoes.
• Garlic Powder (1/2 teaspoon): Provides concentrated garlic flavor that won’t burn like fresh garlic under high heat.
• Shredded Cheddar Cheese (1 cup): Sharp cheddar is ideal for its strong tangy, nutty flavor, but any type of cheddar will work well.
• Chopped Bacon (1/4 cup): Delivers a salty, smoky component and complements the sharpness of the cheese.
• Sliced Green Onion (3 tablespoons): Supplies a mild, sweet onion flavor that pairs with the other ingredients.
• Daisy Sour Cream (1/2 cup): The perfect topping for grilled potatoes. The cool, creamy texture balances the smoky heat while adding rich flavor to every bite. It melts slightly over the warm potatoes, creating a smooth and satisfying contrast to the crispy edges and tender centers. Its tangy freshness pairs deliciously with cheese, bacon, and green onions.

• Baby yellow potatoes may be used in place of or in addition to the red potatoes. Or feel free to use larger potatoes, cut into bite-sized pieces.
• Any neutral flavored oil, such as canola or vegetable oil, may be used in place of olive oil. Nonstick cooking spray may also be used, just make sure to toss the potatoes to evenly coat to prevent sticking to the foil.
• Onion powder may be substituted for the garlic powder.
• Any flavor of seasoning will work well. Feel free to experiment with your favorites.
• Any melting cheese may be used in place of cheddar. Shredded Gouda, Monterey Jack, Colby, Swiss, or Gruyere are all great choices. For a funkier taste, goat cheese or feta will work well, though they won’t melt the same way as other choices.
• Prepared bacon bits or precooked bacon strips are great shortcuts. ¼ cup of bacon equals about 4 strips of cooked bacon.
  • To cook fresh bacon, arrange two paper towels on a microwave-safe plate and line with slices of bacon (not touching), place two more towels on top and microwave on high for 1 minute per slice (thinner bacon will take less time than thicker bacon). Continue microwaving at 30 second intervals until desired crispiness is reached.
• Any finely diced onion will work in place of green onions. White and red onions will be hotter, while yellow will be sweet. All will be slightly more pungent than the green onion so adjust accordingly if you’d prefer a milder onion flavor. Chives and scallions may also be substituted 1:1.
• Enjoy the heat? Try adding fresh or canned jalapenos, or chili crisps to the packets. Or try dashing with hot sauce once the potatoes are off the grill.

1. Heat the grill. Coat 4 squares of heavy-duty foil (about 12”) with nonstick cooking spray.
2. Arrange the potatoes in the center of the foil and drizzle with the olive oil and sprinkle with the seasoning salt and garlic powder. Top with cheese and bacon. Wrap the foil around potatoes.
3. Grill, covered, over medium heat until the potatoes are tender (about 30 to 35 minutes).
4. Carefully open packets and sprinkle with green onions. Serve topped with sour cream.