Some foods just taste better outdoors, and these campfire potatoes are a perfect example. Simple, satisfying, and easy to make with just a roll of heavy-duty foil and a hot fire. They pair with almost anything and make a great side for camping meals, backyard grills, or quick weeknight dinners.
These foil-packed potatoes are ideal for your next campout. Slice potatoes and onions, season, add butter, cheddar, and bacon, seal in foil, and let the heat do the rest. They’re forgiving, portable, and crowd-pleasing—perfect when you want to spend more time around the campfire and less time fussing over the stove.
Campfire Potatoes Recipe
These campfire potatoes are quick to prepare and adaptable to oven or grill if you don’t have a campfire. They make a hearty side after a day of hiking, swimming, or fishing, and are easy to prepare ahead of time. Pack everything in foil, stack the packets near the coals, and in about 20 minutes you’ll have tender, cheesy potatoes with crisped bacon.
What Are Campfire Potatoes?
Campfire potatoes are thinly sliced potatoes and onions seasoned and cooked inside foil packets over an open flame, on a grill, or in the oven. They typically include butter for richness, shredded cheese for creaminess, and bacon for savory crunch. Because everything cooks in foil, cleanup is fast—one of the best parts of cooking outside.
Can You Make These in the Oven or on a Grill?
Yes. To make them in the oven, preheat to 400°F and place the foil packets on a rimmed baking sheet. Bake until tender, roughly 10–20 minutes depending on how thin the slices are. To make them on a grill, preheat to medium-high and cook the packets until the potatoes are fork-tender, about 10–15 minutes for thin slices. On a campfire, place packets near hot coals rather than directly in the flames for more even cooking.
Ingredients
- 5 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons butter, sliced or cubed
- 1 cup shredded cheddar cheese
- 1/3 cup bacon pieces (cooked or partially cooked)
- Salt and pepper to taste
How to Make Campfire Potatoes
- Lay out a 24-inch piece of heavy-duty foil and spray or lightly oil the center so the potatoes don’t stick.
- Place the thinly sliced potatoes and onion in the center of the foil. Season with salt and pepper.
- Top the potatoes with slices or small pieces of butter.
- Sprinkle the shredded cheddar and bacon pieces over the top.
- Fold the foil to create a sealed packet, folding the edges tightly so steam stays inside.
- Place the packet on medium heat over a grill or near hot coals, or in a 400°F oven on a rimmed sheet. Cook for about 20 minutes, adjusting time for slice thickness and heat level, until the potatoes are tender.
- Open the packets carefully away from your face to avoid hot steam. Garnish with sliced green onions or fresh herbs if desired and serve hot.
Tips and Safety
- Cook time depends on potato slice thickness and the heat source—thin slices cook faster.
- If you forget foil, these can be prepared in a cast-iron skillet over the campfire with the same ingredients.
- Open foil packets carefully and away from your face; steam can cause serious burns. Let children enjoy but handle openings yourself.
- For easy portioning, assemble individual packets for each person or make a family-size packet and split when ready.
Variations and Add-Ins
- Cheese: Swap cheddar for mozzarella, Monterey Jack, Pepper Jack, or crumbled feta for a different flavor profile.
- Worcestershire: Add up to 1 tablespoon Worcestershire sauce divided among packets for a savory boost.
- Garlic: Add thinly sliced garlic (about 1 clove) for a subtle garlic flavor; slicing is better than mincing to prevent burning.
- Herbs: Fresh parsley, rosemary, or thyme work beautifully before or after cooking.
- Toppings: Finish with green onions, chopped chives, or a dollop of sour cream for extra freshness.
Serving Ideas
Campfire potatoes pair well with grilled or smoked proteins—marinated grilled chicken, shish kebabs, burgers, or hot dogs. They’re versatile enough to serve with fish or a simple green salad for a lighter meal.
Make Ahead and Storage
You can prep ingredients in advance: slice potatoes and onions, pre-shred cheese, and store each component separately until you’re ready to assemble. Leftovers should be stored in an airtight container in the refrigerator for 3–5 days. Reheat gently on a grill or in the oven until warmed through.
Nutrition Highlights
Per serving (approximate): 280 calories, 34 g carbohydrates, 11 g protein, 12 g fat. Exact values will vary based on portion sizes and specific ingredients used.
Final Notes
These campfire potatoes are forgiving and easy to customize, making them one of the best camping side dishes to keep in your meal rotation. They’re quick to assemble, easy to cook over fire or on a grill, and always a hit with family and friends.