1 package (16 oz.) H-E-B Ready Fresh Go!® Sliced Idaho Russet Potatoes
1 tablespoon H-E-B Extra Virgin Olive Oil
2 tablespoons fresh chopped parsley
1 container (5 oz.) H-E-B Ready Fresh Go!® Sliced Red Onion
2 tablespoons H-E-B Reduced Fat Shredded Monterey Jack Cheese
Heat grill to medium heat (375F). Spray vegetable grill rack with nonstick cooking spray and set aside.
Cook potatoes according to the package directions. Remove cooked potatoes from package and combine with olive oil and chopped parsley. Season to taste with salt and fresh cracked black pepper.
Place 6 slices red onion (rings together) on vegetable grill rack. Arrange 4 potato slices (overlapping in a circle) on each onion slice. Place another layer of potato slices over the first layer of potatoes. Top the stacks with 1/2 tablespoon shredded cheese.
Place vegetable rack with the potatoes on the grill, close the lid, and grill for 5 minutes. Move the potato stacks to a platter and serve immediately
No Nutritional Information Available