4 slices Bacon
3 large Baking Potatoes
1 large Onion, sliced
1 cup processed Cheese, cubed
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. dried Parsley
2 Tbs. Butter or Margarine
1 Tbs. Bacon Drippings
Fry the bacon in a heavy skillet over medium-high heat until crisp. Drain the bacon on paper toweling and crumble when cool enough to handle; set aside.
Meanwhile, peel and slice the potatoes placing them on a 9-inch by 13-inch double-layer of aluminum foil as you go.
Separate the onion slices into rings and layer them over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper and parsley. Dot the potatoes with butter or margarine and drizzle the bacon fat over the top of the mixture.
Wrap the foil loosely around the potatoes, making sure the ends are well sealed. Cook about 4-inches from the hot coals on the grill for about 1-hour, or until tender. Turn the package often to keep the spuds from burning. Serve warm from the grill.
