Campfire Potatoes are so fun to make, and even more fun to eat! Individual pouches of tender creamy, cheesy potatoes topped with bacon, I mean…what could be bad about that? We love making these potatoes on the grill, or in the oven when it’s raining – either way they’re fabulous. Also an easy way to prepare a make ahead side dish for holidays and parties!
You’re Going To Love These Campfire Potatoes!
Not only are Campfire Potatoes fun to make, they’re so much fun to serve and eat! Of course they’re perfect for going camping, you can throw the foil packets in a cast iron skillet over an open fire. But if you’re not camping out, throw them on the grill at your next barbecue party or just in the oven for an every day dinner.
You can customize these potatoes pretty much any way you like. Add different toppings, or set out a whole toppings bar at your next party! A really fun and easy way to prepare a potato side dish ahead of time.
Ingredients You’ll Need To Make Campfire Potatoes
Here’s what you’ll need to make these delicious, cheesy, creamy potato packets:
- Potatoes: Almost any kind of potato will do here, we like using these smaller potatoes just to make cutting them up a little easier. Russets, yellow or red potatoes or Yukon Gold with all work.
- Cheddar Cheese: Shredded cheddar cheese to melt on top of the potatoes. Also try using other cheeses like Monterey Jack or even Pepper Jack for a bit of spice.
- Butter: For flavor.
- Cream: Heavy cream or half and half to give the potatoes flavor and a creamy sauce.
- Bacon: Cooked, crisp bacon, chopped.
- Paprika and Garlic Powder: For flavor, also you’ll need salt and pepper which aren’t shown here.
Ways To Cook
Even thought they’re called Campfire Potatoes, you don’t have to cook them over a campfire – but you can. Throw these pouches in a cast iron skillet over a fire for a fun cook out side dish, or even a main course to be honest. Try topping them with pulled pork or taco meat for a meal in one.
If you’re not camping, these potatoes can also be cooked on the grill or in the oven. Instructions can be found below in the recipe card.
Tips For Success
- Double Foil: If you’re making these potatoes over an open fire or on the grill, the bottom potatoes might burn, so use two layers of aluminum foil. If cooking in the oven, one layer is fine.
- Same Size Potatoes: Try and cut the potatoes roughly the same size so that they cook evenly. Some recipes also call for slicing the potatoes, too.
- Use Tongs and/or Forks To Open: These packets will have a lot of hot steam when you take the out of the oven, so use tongs or forks to help rip the foil open. Steam burns hurt a lot!
Looking For More Potato Side Dishes?
For extra reference, see the step by step photos below the recipe card!
Print
Campfire Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipeCampfire Potatoes are so fun to make, and even more fun to eat! A tasty make ahead side dish that you can cook on the grill or in the oven!
Ingredients
- 1 1/2 pound potatoes (red, yellow or russet)
- 1/2 cup shredded cheddar cheese
- 6 strips of bacon, cooked crisp and chopped
- 4 tablespoon butter
- 4 tablespoons heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Black pepper to taste
- Aluminum foil for making the packets
- Non-stick cooking spray
Instructions
- Preheat oven to 400 degrees.
- Tear off (4) 14″ x 10″ pieces of aluminum foil. You can also use pre-cut aluminum foil sheets to make it easy. Spray each piece of foil with non-stick cooking spray.
- Wash the potatoes and cut into a large dice (about 1 inch). Divide the potatoes between each of the pieces of foil, about 1 cup of potatoes each.
- Season each pile of potatoes with 1/4 teaspoon kosher salt, 1/4 teaspoon paprika and 1/8 teaspoon garlic powder and black pepper to taste. Place 1 tablespoon of butter on each pile. Pour 1 tablespoon of cream on top of each pile of potatoes.
- Bring the 2 long sides of the foil sheet together and fold down to the center. Fold in both sides of the foil to make a packet and then place on a baking sheet. Repeat with the remaining potatoes.
- Bake for 25-30 minutes until the potatoes are tender. Remove the potatoes from the oven and carefully open the packets. Watch for the steam, you can use tongs to help. Add 2 tablespoons of cheese on top, followed by 1 tablespoon of bacon. (there will be extra bacon for garnish). You can let the cheese melt from the heat on the potatoes or place the packets back into the oven for 2 minutes.
- Alternately, you can cook these campfire potatoes on the grill or in a skillet over a campfire. If cooking on the grill or open fire, you’ll need to use heavy duty aluminum foil, double wrapped.
Cooking On The Grill: Double wrap the pouches with two sheets of aluminum foil so the potatoes don’t burn on the bottom. Cook directly on grates over medium-low heat for 30-40 minutes. When the potatoes are tender, open the foil with tongs and top with cheese and bacon
Cooking Over A Campfire: Double wrap the pouches with two sheets of aluminum foil so the potatoes don’t burn on the bottom. Place the packets in a cast iron or heavy bottomed skillet for 35-40 minutes. When the potatoes are tender, open the foil with tongs and top with cheese and bacon
Recipe Notes
To Store: You can wrap up the potatoes right in the foil and store in the refrigerator for 3-4 days.
To Reheat: To reheat leftover potatoes, place back into the oven at 350 degrees for 10 minutes until warm. Alternately, you can remove the potatoes from the foil and reheat in a microwave safe dish.
- Category: Side Dish
- Method: Oven
- Cuisine: American
How To Make Campfire Potatoes – Step By Step Photos
Preheat oven to 400 degrees. Tear off (4) 14″ x 10″ pieces of aluminum foil. Spray each piece of foil with non-stick cooking spray. Wash and cube the potatoes into a large dice (about 1 inch). Divide the potatoes between each of the pieces of foil, about 1 cup of potatoes each.
Season each pile of potatoes with 1/4 teaspoon kosher salt, 1/4 teaspoon paprika and 1/8 teaspoon garlic powder and black pepper to taste. Place 1 tablespoon of butter on each pile. Pour 1 tablespoon of cream on top of each pile of potatoes.
Bring the 2 long sides of the foil sheet together and fold down to the center. Fold in both sides of the foil to make a packet and then place on a baking sheet. Repeat with the remaining potatoes.
Bake for 25-30 minutes until the potatoes are tender. Remove the potatoes from the oven and carefully open the packets. Watch for the steam, you can use tongs to help. Add 2 tablespoons of cheese on top, followed by 1 tablespoon of bacon. (there will be extra bacon for garnish). You can let the cheese melt from the heat on the potatoes or place the packets back into the oven for 2 minutes. See the recipe card for cooking over a campfire or on the grill.
