If you are planning a backyard cookout, a camping trip, or just a laid-back summer get-together, these Campfire Potatoes are the side dish you did not know you were missing. Cheesy, buttery, loaded with crispy bacon, and wrapped up in their own little foil packet – they are basically the life of the party before you even open them up.
The best part? You can make them on the grill, over a campfire, or right in your oven. No matter where you are cooking, the result is the same: tender, flavor-packed potatoes that everyone will be asking about.
I have made these for summer cookouts, camping weekends, and even just a random Tuesday dinner when I wanted something cozy and easy. Every single time, the foil packs come off the grill and people immediately gather around. It is that kind of dish.
Let me walk you through everything – ingredients, tips, variations, and step-by-step instructions so yours turn out perfectly the very first time.
Why You Will Love This Recipe
There are so many reasons to add campfire potatoes to your regular rotation. Here is why they are a total crowd-pleaser:
They are incredibly easy to put together. You are basically layering a few simple ingredients onto foil and wrapping it up. No fancy equipment, no complicated techniques.
Every guest gets their own foil pack. That means easy serving, easy cleanup, and zero arguments over who got the cheesiest piece.
They work for almost any occasion. A big backyard barbecue, a camping trip with the family, a casual game night dinner – these potatoes fit right in.
You can customize them to your heart’s content. Picky eaters in the group? Make separate packs with different toppings. It is that simple.
And honestly, there is something really fun about unwrapping your own little packet of hot, melty, cheesy potatoes. It feels like a gift – a delicious, savory gift.
What Are Campfire Potatoes?
Campfire potatoes are thinly sliced red potatoes layered with butter, seasoning, crispy bacon, and shredded cheese, then wrapped tightly in heavy-duty aluminum foil and cooked over a heat source.
The foil packet traps all that steam and flavor inside, so the potatoes cook perfectly tender while soaking up all the butter, cheese, and bacon goodness. When you peel back that foil, you get this incredible, loaded potato situation that is somehow both rustic and totally indulgent.
They are a classic camping recipe that has made its way onto backyard grills everywhere – and for very good reason.
Ingredients You Will Need
One of the things I love most about this recipe is how short the ingredient list is. Here is what to grab:
Red Potatoes – You will need 2 pounds, sliced thin. Red potatoes hold their shape well and have a slightly creamy texture that works beautifully here.
Salt and Pepper – Simple seasoning is really all you need. Half a teaspoon of each does the job perfectly.
Butter – Three tablespoons of unsalted butter, divided across your foil packs. It melts down into the potatoes as they cook and adds incredible richness.
Mozzarella Cheese – Half a cup, shredded. This adds that stretchy, melty layer that makes every bite dreamy.
Cheddar Cheese – One cup, shredded. Cheddar brings the sharp, savory flavor that makes these potatoes taste like a complete dish all on their own.
Bacon – Six slices, cooked and chopped. Because bacon makes everything better. Cook it ahead of time so it is ready to go.
Green Onions – Three, sliced. These add a fresh, mild bite and a pop of color on top.
That is it. Seven ingredients and you are in business.
Substitutions and Fun Additions
Want to switch things up or customize your foil packs? Here are some great ideas:
Different Potatoes – Red potatoes are our go-to, but russet potatoes or Yukon gold potatoes work just as well. Just make sure to slice them thin so they cook through in time.
Different Cheese – Pepper jack adds a little heat and is absolutely amazing in this recipe. Gouda, provolone, or a Mexican blend are all great options too.
Garlic – Add half a teaspoon of garlic powder or a couple cloves of minced fresh garlic. It takes the flavor to another level entirely.
Onions – If your crowd loves onions, toss some sliced yellow or white onions into the foil packs alongside the potatoes. So good.
Sausage – Add sliced smoked sausage or kielbasa to turn this side dish into a full meal. This is my camping go-to when I want everything in one packet.
Worcestershire Sauce – A small splash adds a deep, savory umami flavor that really elevates the whole dish.
Fresh Herbs – Rosemary, thyme, or oregano sprinkled on top before sealing the foil adds a beautiful, fragrant touch. About half a tablespoon is plenty.
Sour Cream – Not for cooking, but as a topping when serving. It turns these into a fully loaded baked potato experience in foil form.
How to Make Campfire Potatoes Step by Step
Ready to get cooking? Follow these steps and you will have perfect foil pack potatoes every time.
Step 1 – Prepare Your Foil
Tear off three large pieces of heavy-duty aluminum foil. Give each piece a quick spray with nonstick cooking spray – olive oil spray works great here. This step makes sure nothing sticks to the bottom of your foil pack.
If you only have regular foil on hand, double it up. You do not want a tear in the middle of cooking and lose all those delicious juices.
Step 2 – Slice Your Potatoes
Slice 2 pounds of red potatoes into thin, even rounds. The key word here is even. If some slices are thick and some are thin, they will not cook at the same rate – and nobody wants a mix of crunchy and mushy potatoes in the same bite.
Aim for slices about an eighth of an inch thick. A mandoline slicer makes this super easy if you have one, but a sharp knife works perfectly fine too.
Divide the potato slices evenly across your three prepared foil pieces.
Step 3 – Season and Layer
Season each foil pack with salt and pepper. Then top each one with the chopped cooked bacon and sliced green onions.
Finally, top each foil pack with thin slices of butter – about one tablespoon per pack. The butter will melt down and coat every single potato slice as it cooks. Do not skip this step. It is essential.
Step 4 – Seal the Foil Packs
Fold up the sides of the foil and seal each pack tightly. You want to create a sealed packet with no gaps so the steam stays trapped inside. That steam is what cooks the potatoes through evenly and keeps them from drying out.
Give each pack a little squeeze to make sure the seal is secure before heading to the grill or campfire.
Step 5 – Cook the Foil Packs
Place the foil packs on a preheated grill over medium-high heat, or nestle them into the coals of a campfire.
Cook for 15 to 20 minutes, until the potatoes are fork-tender. The exact time will depend on how thick your potato slices are and how hot your grill or fire is running. Start checking at the 15-minute mark.
To check doneness, carefully open one corner of a foil pack and poke a potato slice with a fork. If it slides in easily with no resistance, you are ready for the next step. If not, reseal and cook for another few minutes.
Step 6 – Add the Cheese
Here comes the best part. Carefully open the foil packs – warning, hot steam will escape, so open slowly and keep your face back.
Sprinkle the shredded mozzarella and cheddar cheese evenly over each pack. Then carefully fold the foil back up and let the residual steam do its magic for about 2 to 3 minutes. The cheese will melt beautifully without any additional heat needed.
If you want extra melty, bubbly cheese, you can place the packs back on the grill (open or closed) for another minute or two.
Step 7 – Serve and Enjoy
Open up those packs and serve warm, right in the foil. Garnish with fresh parsley and an extra pinch of salt and pepper if you like. Watch them disappear.
Tips for the Best Campfire Potatoes
A few simple tricks will make sure your foil pack potatoes come out perfect every time:
Always use heavy-duty foil. Regular foil can tear on the grill or over a fire, and you will lose all that good liquid and flavor into the flames. Heavy-duty is worth it.
Slice evenly. Consistent thickness means consistent cooking. Thick slices will still be firm while thin slices turn to mush. Aim for uniformity every time.
Do not skip the cooking spray. The potatoes can stick to the bottom of the foil, especially as the butter and juices caramelize. A quick spray prevents any loss of the good stuff.
Be careful opening the packs. The steam that builds up inside is extremely hot. Open a corner slowly and let it vent before peeling back the foil fully.
Cook the bacon ahead of time. The foil pack cooking time is not long enough to fully cook raw bacon. Use pre-cooked and chopped bacon so it is perfectly crispy in the final dish.
Shred your own cheese. Pre-shredded cheese is coated in an anti-caking agent that makes it melt a little less smoothly. Grabbing a block of cheddar and shredding it yourself gives you that gorgeous, gooey melt.
How Long to Cook Campfire Potatoes
On a grill or campfire, campfire potatoes typically take 15 to 20 minutes over medium-high heat.
The two main factors that affect cook time are the thickness of your potato slices and the temperature of your heat source. Thinner slices will cook faster. A very hot fire will cook them faster than a lower grill setting.
The best way to check: poke a potato with a fork through a small opening in the foil. Tender and soft means they are done. Firm with any resistance means they need a few more minutes.
Once the potatoes are tender, open the packs, add the cheese, reseal, and let the steam melt it for 2 to 3 minutes. That is your total cook time right there – easy and hands-off.
Can You Make Campfire Potatoes in the Oven?
Absolutely, and this is actually my go-to method in the cooler months when outdoor grilling is not happening.
Prepare your foil packs exactly the same way as described above. Place them on a baking sheet and pop them into an oven preheated to 425 degrees Fahrenheit.
Bake for about 10 minutes, then carefully open the packs and check for doneness. Once the potatoes are soft and tender, top with your cheese, reseal the foil, and return them to the oven for an additional 5 minutes or until the cheese is fully melted and bubbly.
The oven version is just as delicious as the grill version. You get the same buttery, cheesy, bacon-loaded result – just without the smoke.
What to Serve with Campfire Potatoes
These potatoes are the ultimate flexible side dish. Here are some perfect pairings to round out your meal:
Grilled Steak – This is the classic combination. A juicy ribeye or strip steak next to a foil pack of cheesy potatoes is a cookout dream come true.
Grilled Chicken Kabobs – Lighter than steak but just as satisfying. The potatoes balance the lean protein beautifully.
Grilled Tilapia or Salmon – If you are going the seafood route, these potatoes make a hearty and delicious companion.
Skillet Pork Chops – Rich, savory pork chops and cheesy potatoes are a match made in comfort food heaven.
Hot Dogs or Burgers – For a casual cookout, skip the usual chips and serve these potatoes instead. Your guests will be amazed.
A Simple Green Salad – If you want to balance out all that cheesy richness, a crisp salad with a light vinaigrette is the perfect contrast.
How to Store Leftover Campfire Potatoes
If you somehow end up with leftovers – and that is a big “if” – here is how to store them properly.
Remove the potatoes from the foil and transfer them to an airtight container. Store in the refrigerator for up to 5 days. The foil is not ideal for storage since it can impart a metallic taste over time.
I like to add a little extra shredded cheese on top before storing. It acts as a barrier and the potatoes reheat even more deliciously with that extra layer of cheese.
How to Reheat Campfire Potatoes
Reheating is simple and the potatoes hold up really well.
In the microwave, transfer the potatoes to a microwave-safe dish and heat in 30-second intervals until warmed through. Never reheat them while still in the aluminum foil – aluminum and microwaves do not mix.
In the oven, place the potatoes in a baking dish and reheat at 350 degrees Fahrenheit for about 10 minutes. I love to add more shredded cheese on top before putting them back in – they come out tasting freshly made.
Either way, you are going to be thrilled with those leftovers.
Frequently Asked Questions
Can I make campfire potatoes ahead of time?
Yes! You can assemble the foil packs up to a day ahead of time. Keep them sealed and refrigerated until you are ready to cook. This is a great trick for camping trips – assemble everything at home and just toss them on the fire when you arrive.
What kind of potatoes work best?
Red potatoes are the top choice because they hold their shape and have a naturally creamy texture. Yukon gold potatoes are a close second. Russet potatoes will work but tend to get a bit softer and can fall apart more easily.
Do I need to peel the potatoes?
Nope! Red potato skins are thin and perfectly edible. They add texture and hold the slice together as it cooks. No peeling needed – that is one less step for you.
Can I add raw onions to the foil pack?
Absolutely. Thinly sliced yellow or white onions cook down beautifully inside the foil pack. They soften and become sweet and savory – highly recommended if you are an onion fan.
Can I use pre-shredded cheese?
You can, and it will still taste delicious. But if you have an extra two minutes, shredding cheese from a block melts more smoothly and gives you a creamier, gooier result.
How do I know when the potatoes are done?
Carefully open a corner of one foil pack and poke a potato slice with a fork. If it goes in easily with no resistance, the potatoes are done. If there is still firmness, reseal and cook for a few more minutes.
Campfire Potatoes
Ingredients
- 2 lbs red potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1/2 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 6 slices bacon, cooked and chopped
- 3 green onions, sliced
Instructions
- Spray 3 large pieces of heavy-duty aluminum foil with nonstick cooking spray.
- Slice 2 pounds of red potatoes into thin, even rounds and divide them evenly across the three prepared foil pieces.
- Season the potatoes evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Top with the chopped cooked bacon and sliced green onions. Divide 3 tablespoons of butter evenly across each foil pack, placing thin slices on top of the potatoes.
- Fold the foil around the potatoes and seal each pack tightly so no steam can escape.
- Place the foil packs on a preheated grill over medium-high heat, or set them on a campfire. Cook for 15 to 20 minutes, until the potatoes are fork-tender.
- Carefully open the foil packs, keeping your face back from the hot steam. Sprinkle 1/2 cup mozzarella cheese and 1 cup cheddar cheese evenly over the potatoes. Reseal the foil packs and allow the steam to melt the cheese for 2 to 3 minutes.
- Open the packs, garnish with fresh parsley if desired, and serve warm right in the foil.
