4 or 5 (medium) potatoes, peeled and sliced
1 (large) onion, sliced
4 tablespoon butter
1 cup Cheddar cheese, shredded
2 tablespoons parsley, dried
2 tablespoons Worcestershire sauce
salt to taste
Directions: Using heavy aluminum foil pull off 4 one-foot sheets. Fold in half and seal edges of two sides. Divide potatoes and onions among these four pockets. Dot with butter. Mix cheese, parsley, Worcestershire sauce together and divide and sprinkle into the four pockets. Add salt to taste. Then add 1 to 2 tablespoons of chicken broth to each pocket. Seal opening tightly. Place in 375°F oven for 30 to 45 minutes or until potatoes are tender.