• Heat the bacon in a skillet over medium heat. Cook until crispy and the fat is rendered, then remove with a slotted spoon and place on a paper towel to drain the excess grease.
• Preheat your grill to the highest heat. Let it heat for at least 15 minutes – it should read over 500 degrees F.
• While the grill is heating, layer two sheets of foil. Fold up the edges (you can see this is in my photos above!) to create a barrier of sorts. Place the potatoes in the foil pack and drizzle on the olive oil. Sprinkle on a big pinch of salt, pepper and the garlic powder. Toss well, coating every potato. I place the foil pack on a baking sheet so it’s easy to transport out to the grill.
• Place the foil pack on the grill (do not cover the top with foil) and close the grill. As a personal preference, I like most of the potatoes to start cut-side down so they get crisp on that flat edge. Grill for 15 to 20 minutes, tossing every five minutes or so, until the potatoes are fork tender and getting a bit crisp.
• Once the potatoes are tender, sprinkle on the cheddar and cover the grill for 1 to 2 minutes. Transfer the foil pack back to the baking sheet.
• Top with the crispy bacon, jalapenos and green onions. Serve immediately with the guacamole!

quick guacamole

• Mash everything together in a bowl until combined!