6-8 russet potatoes, peeled and cut into uniform pieces (about 4 cups, chopped)
4 slices of bacon, chopped (excess fat trimmed off)
small onion, diced (about 1/4 c.)
2 Tbs. olive oil
1/2 tsp. freshly ground pepper
1/2 tsp. seasoned salt
1 tsp. freeze dried chives (fresh if you have)
1/2 c. shredded cheddar cheese
1/4 c. sour cream
Create a base from tin foil at least two layers thick and about 2' in length. Lightly spray center of tin foil with cooking spray. Combine diced potatoes, bacon, onions, olive oil, pepper, salt and chives in a medium bowl and pile on prepared tin foil. Cover potatoes with tin foil (using extra if you need) and press foil to form a very good seal. Place tin foil on grill rack and cook over a medium flame for about 20 minutes. Flip tin foil package over and grill the other side for an additional 15-20 minutes. Before serving, top with cheddar cheese and sour cream.