Campfire Potatoes

Campfire Potatoes are one of the best easy foil packet recipes for summer. Just slice, wrap, and toss them over the fire or grill for a cheesy, no-fuss dish that everyone will love.

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Email Address *

Save

Why You’ll Love Campfire Potatoes

• Zero Cleanup – Cooked entirely in foil, so you can skip the dishes and enjoy more time around the fire.
• Big, Bold Flavor – Smoky bacon, gooey cheese, and tender potatoes come together in one delicious, cheesy bite.
• Easy to Make Your Own – Swap in your favorite cheeses, add spice, or switch up the broth; it’s super flexible for your taste.
• Campfire-Ready Convenience – Prep ahead of time and toss on the fire when you’re ready.

Ingredients Notes

• Yukon gold potatoes – Thinly sliced; red or russet potatoes will also hold their shape well after cooking.
• Cold salted butter – Unsalted is fine too, just adjust the added salt.
• Kosher salt
• Fresh cracked black pepper
• Smoked paprika – Regular paprika works in a pinch.
• Vegetable broth – Can substitute with chicken broth or beef broth.
• Shredded Colby Jack cheese – Cheddar, Gouda, or Pepper Jack are great alternatives.
• Shredded mozzarella cheese – Or use a Mexican blend or more cheddar cheese.
• Smoked bacon – Cooked until crispy, then crumbled.

Optional Add-Ins:
Sliced jalapeños, chili powder, taco seasoning, bell peppers, mushrooms, onions, or a drizzle of hot sauce for extra flavor and spice.

See the recipe card for full information on ingredients and quantities.

How to Make Campfire Potatoes

1. Prep the fire: Light a fire or charcoal grill and let it burn down to hot, grey coals.
2. Make the foil packet: Overlap two sheets of heavy-duty foil (about 24 inches long), spray with nonstick spray, and layer the sliced potatoes and pats of butter in the center.
3. Season: Sprinkle with kosher salt, cracked black pepper, and smoked paprika.
4. Add broth: Fold the foil sides up slightly and pour in the vegetable broth (to keep it from leaking out).
5. Top and seal: Add shredded cheeses and crumbled bacon, then fold the foil into a flat, tightly sealed packet.
6. Cook: Place on hot coals or a grill grate and cook for about 35 minutes, turning the packet a quarter turn every 9 minutes. Serve hot and enjoy!

Storage and Make-Ahead Instructions

• Make Ahead: You can prep the foil packets in advance and keep them chilled in a cooler or fridge. If making more than a few hours ahead, add the liquids just before sealing and cooking to avoid soggy potatoes.
• To Store: Keep leftovers in the foil packet or transfer to an airtight container. Store in the refrigerator for up to 2 days.
• To Reheat: Heat in the microwave for 30 seconds at a time until warmed through or reheat foil packet on the grill over medium heat for 10 minutes.

More Campfire or Grill-Friendly Recipes:

Looking for more easy camping recipes to round out your menu? Try these fun and flavorful favorites:

• Grilled Corn on the Cob
• Crispy Smashed Potatoes
• Campfire Cones
• S’mores Nachos
• Campfire Pizza

If you’ve tried this Campfire Potatoes Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 9 votes

Campfire Potatoes

Author — Jennifer Fishkind

Serves — 4

These cheesy, foil-wrapped campfire potatoes are the ultimate easy side dish. Perfect for grilling, camping, or oven baking with minimal cleanup.

PrintRatePin Save Saved

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Video

Ingredients

 

• ▢ 1½ lbs Yukon gold potatoes washed and thinly sliced (about ⅛ inch to ¼ inch thick)
• ▢ 6 tablespoons cold salted butter sliced into pats
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon fresh cracked black pepper
• ▢ ½ teaspoon smoked paprika
• ▢ ¼ cup vegetable broth
• ▢ ¾ cup shredded colby jack cheese
• ▢ ⅔ cup shredded mozzarella cheese
• ▢ 8 slices smoked bacon cooked crisp and crumbled

Instructions

 

• If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals.
• Tear off 3 pieces of heavy-duty foil, about 24 inches each. Overlap 2 pieces for the bottom layer, and spray with nonstick spray. Spread the potatoes in an even layer.
• In the center of the foil, layer the sliced potatoes and pats of butter.
  1½ lbs Yukon gold potatoes, 6 tablespoons cold salted butter
• Sprinkle the kosher salt, cracked pepper and smoked paprika over the potatoes and butter.
  ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, ½ teaspoon smoked paprika
• Fold up the sides slightly, and pour the vegetable broth over the vegetables. (This will keep the vegetable broth from leaking out)
  ¼ cup vegetable broth
• Sprinkle the colby jack and mozzarella cheese and crumbled bacon over the potatoes. Fold the sides together to make a tightly sealed, flat packet.
  ¾ cup shredded colby jack cheese, ⅔ cup shredded mozzarella cheese, 8 slices smoked bacon
• Place the packet on the fire pit or grill grate. Cook for about 35 minutes, turning the packet a quarter turn every 9 minutes. Serve while hot.

Jenn’s Notes

Storage:

• Make Ahead: You can prep the foil packets in advance and keep them chilled in a cooler or fridge. If making more than a few hours ahead, add the liquids just before sealing and cooking to avoid soggy potatoes.
• To Store: Keep leftovers in the foil packet or transfer to an airtight container. Store in the refrigerator for up to 2 days.
• To Reheat: Heat in the microwave for 30 seconds at a time until warmed through or reheat foil packet on the grill over medium heat for 10 minutes.

Tips:

• Always use double-wrapped heavy-duty aluminum foil when cooking campfire baked potatoes to prevent tearing, burning, or melting over high heat.
• Open foil packets carefully. Hot steam escapes quickly and can cause burns.
• Make smaller packets if you’re feeding a crowd or want faster cook times.
• Rotate the packet frequently for even cooking and to avoid hot spots.

Nutrition Info

Calories: 516kcal | Carbohydrates: 32g | Protein: 25g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1266mg | Potassium: 957mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1022IU | Vitamin C: 34mg | Calcium: 276mg | Iron: 2mg

Tried This Recipe?

Mention @princesspinkygirl Or Tag #Princesspinkygirl