These potatoes I decided to do on the weber, but for the true fire die hards, I am sure wrapping the potatoes in tin foil, and placing them in the coals will work just as well, but getting to melt the cheese in tin foil does not work, as most of the cheese ends up sticking to the tin foil. Another option might be to try this with blue cheese, as I donʹt think blue cheese will stick to the tin foil, although I have not tried this.
medium to large potatoes, cut approximately 4mm wide, about 80% through (see photo)
bacon, cut into sections, the width of the potato
garlic, cut into slivers
grated cheddar cheese
olive oil (optional)
finely chopped rosemary, optional
Cook the potato on indirect high heat for approximately 20 to 30 minutes, or until about halfway done. Remove from the heat and insert into the slits in the potato, garlic, bacon, garlic bacon, until all the slits are filled. Cook for a further 20 to 30 minutes. Five minutes before serving, sprinkle with cheese.
Serve with the rosemary, olive oil and salt.