Recipe for Campfire Potatoes

5 from 4 votes

These easy, cheesy and delicious campfire potatoes are the perfect foil pack camping meal.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Campfire Potatoes, Campfire Potatoes Recipe

Servings:

Calories: 621kcal

1 ½ pounds 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.
In the center of the foil, layer the sliced potatoes and pats of butter.
Sprinkle the kosher salt, cracked pepper and smoked paprika over the potaotes and butter.
Fold up the sides slightly, and pour the vegetable broth over the vegetables. (This will keep the vegetable broth from leaking out)
Sprinkle the colby jack and mozzarella cheese and crumbled bacon over the potaotes. Fold the sides together to make a tightly sealed, flat packet.
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.

You can use chicken or beef broth instead of vegetable broth.
For a spicy flavor profile add sliced jalapenos, chili powder or tabasco sauce to the uncooked potatoes.
Shredded pepper jack, cheddar cheese or gouda can be substituted for colby jack and mozzarella cheese.