1 sheet (18x24-inches) Non-Stick Foil
1 medium onion, thinly sliced
4 medium potatoes, cut in 1/2–inch cubes
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 can (4.5 oz.) chopped green chiles, undrained
1 cup shredded Cheddar cheese
Salsa, chopped fresh cilantro, sour cream
Preheat oven to 450°F or grill to medium-high. (Ignore if using pressure cooker)
Center onions on sheet of Non-Stick Foil with non-stick (dull) side toward food. Top with potatoes. Combine seasoned salt, chili powder and cumin; sprinkle over potatoes. Top with green chilies.
Bring up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
Bake 30 to 35 minutes on a cookie sheet in oven OR GRILL 15 to 18 minutes in covered grill. Sprinkle potatoes with cheese. Let stand about 2 minutes until cheese melts. Serve with salsa, chopped fresh cilantro and sour cream. /span
Pressure Cooker - put 1 cup water in cooker and add trivet to raise packet above water. Add foil packet. Cook on high for 7 minutes. Use natural pressure release for 10 minutes, then quick release.