Campfire Potatoes

5 from 9 votes

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

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings: (1 cup each)

Calories: 516kcal

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

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.

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.