Cut 1 piece of foil large enough to hold all the vegetables. Spray foil with nonstick vegetable spray.

Peel and cut the potatores into 1/2" cubes.

Place the onion slices on the foil. Arrange potatoes on top of the onions.

In a small bowl, combine the seasoned salt, chili powder and cumin. Sprinkle spice mixture over the potatoes

Spoon the chopped green chilies on top.

Wrap foil around the vegetables in a tent pack and cook for 20-30 minutes on medium hot coals.

After the potatoes are cooked, open the pack and sprinkle with shredded cheddar cheese. After the cheese melts, serve potatoes with salsa, cilantro and sour cream.