These easy Campfire Potato Foil Packs are flavorful, loaded potatoes cooked inside foil packs, then topped with melty cheese and bacon. This quick, delicious, and nourishing side dish recipe is great while camping or in the oven for any occasion! No pans to wash afterward makes the cook happy too!
I’ve had great success with my foil pack dinners and campout recipes. However, it’s not because I campout. My ‘campout’ recipes typically happen on the grill or in the oven.
My boys have used them when camping with the Boy Scouts and Lincoln even put together a Boy Scout Campout Cookbook for his troop to use. That cookbook is also available to you and there’s no cost. Simply click the link above and you can print the entire cookbook or just the pages you want.
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Campfire Potato Foil Packs
Foil pack dinners are great for any time whether you’re actually camping or not. Much like sheet pan dinners, or slow cooker meals, they are a ‘fix and forget’, easy meal option. As well, with foil pack dinners there is very little cleanup, which I especially like.
The flavors of my Campfire Potato Foil Packs are much like loaded baked potatoes. For that reason, I like to serve them with ranch dressing or sour cream and a sprinkle of green onions.
Additionally, I like small Yukon gold potatoes for this recipe. Yukon gold potatoes have a thin skin and don’t need to be peeled. You can use red potatoes or Irish potatoes if that’s what you have on hand.
Campfire Potato Foil Packs
If you don’t want to make individual foil packs you can place all the potatoes in an aluminum roasting pan and cover with foil.
Preheat your grill or oven to 425°.
I like to use heavy duty aluminum foil and two layers of it.
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- Heavy Duty Aluminum Foil
- Assortment of Grills
- Grill and Oven Mitts
Campfire Potato Foil Packs
Ingredients
- 2 pound potatoes cut into 1-inch cubes
- 1/2 cup onion diced
- 1 clove garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Ranch dressing mix
- 2 cups cheese (Colby, Monterrey, Cheddar) shredded
- 6 to 8 slices bacon cooked and crumbled
- 4 tablespoons vegetable oil
- non-stick vegetable spray
- heavy duty aluminum foil
- Serve with sour cream, ranch dressing, green onions, and/or hot sauce, if desired
Instructions
- Preheat grill or oven to 425 degrees.
- Prepare 10-inch lengths of foil, double thickness for your packs. Spray with non-stick spray.
- First, begin by prepping your potatoes. Wash potatoes and pat dry. Then, cut into 1-inch cubes. Prep onion by dicing finely. Mince garlic.
- Add potatoes, onions, garlic, vegetables, oil, salt, pepper, and ranch dressing mix to a bowl. Stir to coat. Spoon equal amount of potatoes into your foil packs and close tightly.
- Cook for 25 minutes. Check for doneness by piercing with a fork. Cook another 5 minutes if the potatoes are still firm. If cooked through add cheese then bacon to packs, close again and cook another 5 minutes to melt the cheese.
- Serve hot with sour cream, Ranch dressing, green onions, and/or hot sauce.
- Note: If you're cooking these actually at a campout on a campfire, you can cook the bacon, dice the onion, mince the garlic, and shred the cheese at home. (Do not slice the potatoes as they will turn brown.) Package the prepped ingredients separately and store in a cooler.
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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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