Place chopsticks on a flat surface and place 1 red potato between the chopsticks. Using a sharp knife, slice up the red potato into thin slices and be careful not to cut all the way through.
Once cut, carefully fan out the slices using your fingers to release steam. Spray the potato with water OR rinse it under cold water.
Tear off a sheet of Reynolds Wrap® Non-Stick Aluminum Foil, then place then sliced potato in the middle. Wrap up the potato to make a dome shape (or “steam chamber”). Repeat for the other potato.
Cook on the grill or in the oven for at least 50 minutes OR until the potato is fully cooked.
Peel back the foil and top with shredded cheese Place back on the grill for an additional 5 to 7 minutes to completely melt the cheese.