The Recipe

Delmyspuds

Take 2 to 3 baking potatoes.  Cut them potato chip thin.  Cut 3-4  1/4" thick slices of the big block Velveeta, slice up a 1/4 of a medium sized onion.  Lay out a double of aluminum foil (was just singing the lyric to that "always double the aluminum foil") large enough to lay the potatoes on.  You don't have to lay them out individually.  They can lay on the foil like they were in a can of Pringles.  Forgot a step. If you have some spray on oil like Pam ( Ralph's ex-girlfriend, but that's a story for another day ) spray the foil, but then cover it with butter, margarine, Old Spice it's really your choice.  Put the potatoes on the foil.  The Velveeta on the outside of the spuds, onions on top, then lots of butter (or margarine, Old Spice etc).  Take another double sheet of foil the same size and put it on top. Roll the four edges until they are tight and throw them on the fire or BBQ.  About fifteen minutes a side.  Don't flip them with a flipper as you may poke a hole in the foil.  Remove from the fire open and enjoy.  It's why you gotta where gloves when you cook Delmyspuds.

You can throw whatever seasoning you likein before sealing but they usually cook off so I prefer to season them afterwards.  If you like them crispy, cook em longer.