3 med. potatoes (about 1 1/2 lbs.), peeled and cut into 1/2 inch thick cubes (should measure about 4 c.)
1/4 c. flour
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
4 tbsp. butter

In medium bowl combine potatoes, flour, Parmesan cheese, salt and pepper. Stir to coat well. Cut four 12-inch squares of waxed paper and flour 12-inch squares of aluminum foil. Place waxed paper ones on top of foil ones.

Place 1/4 of the potato mixture on each piece of waxed paper. Sprinkle with cheddar cheese. Top each with 1 tablespoon butter. Bring up corners of foil and waxed paper; twist to seal.

Place on hot grill. Cover if grill is kettle-type. Grill 30-35 minutes until potatoes are tender. Serve in foil pouches. Good served with sirloin steak and garden fresh salad. Pouches may be placed around sides of grill while the entree is cooking.