CAMPFIRE POTATOES

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5 medium potatoes, peeled and thinly sliced
1 small onion, sliced
4 tbsp. light butter
1/2 cup shredded reduced fat Cheddar cheese
1 tbsp. dried parsley
1 tbsp. Worcestershire sauce
Salt and pepper to taste
1/3 cup fat free chicken broth
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1. Place the potatoes and onion on a large piece of heavy-duty aluminum foil (about 20-in.X20-in.); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.
3. Grill, covered, over medium coals for 35-40 minutes or until potatoes are tender. Yield: 4 to 6 servings.