Cheesy Campfire Potatoes in Foil with Bacon

What Are Campfire Potatoes?

Campfire Potatoes are thin Yukon Gold slices cooked in a sealed foil packet with butter, vegetable broth, smoked paprika, two cheeses, and crisp bacon. The packet traps steam so the potatoes soften while the cheese melts across the top.

this …

This side dish works over hot gray coals or on a grill grate. A flat, tightly sealed packet gives the potatoes room to form an even layer, while quarter turns move different parts across the heat. Heavy-duty foil and careful folds help contain the broth and melted cheese.

The cooking setup matters as much as the ingredients. Allow flames to burn down before placing the packet, keep it away from extreme hot spots, and open it cautiously because trapped steam can cause burns.

Campfire Potatoes Ingredients

• 1 1/2 pounds Yukon Gold potatoes, washed and sliced 1/8 to 1/4 inch thick
• 6 tablespoons cold salted butter, sliced into pats
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup vegetable broth
• 3/4 cup shredded Colby Jack cheese
• 2/3 cup shredded mozzarella cheese
• 8 slices smoked bacon, cooked crisp and crumbled

Even potato slices are essential because thick pieces cook more slowly than thin ones. A mandoline can help, but it requires its hand guard and careful handling. A sharp knife and stable cutting board also work well.

Cook the bacon before assembly. Raw bacon would release extra grease and require a different safety calculation. Keep the cooked bacon refrigerated if the packets will not be assembled immediately.

How to Make Campfire Potatoes

1. Prepare Hot Coals

Light the wood or charcoal and allow it to burn down to hot gray coals. Avoid placing the packet in active flames. Follow the National Park Service campfire guidance, local restrictions, and site rules, and keep water nearby for extinguishing the fire.

2. Build a Strong Foil Base

Tear three pieces of heavy-duty foil, each about 24 inches long. Overlap two pieces for the bottom layer and coat the food-contact surface with nonstick spray. Spread the potato slices in an even layer rather than a tall pile.

3. Add Butter and Seasonings

Arrange the cold butter pats over the sliced potatoes. Sprinkle evenly with kosher salt, cracked black pepper, and smoked paprika. Distributing the seasonings now gives them a chance to dissolve into the butter and broth as the packet steams.

4. Pour in the Broth

Lift the foil sides slightly before pouring the 1/4 cup vegetable broth over the potatoes. This temporary rim helps keep liquid from running off the foil. Check that the overlapping bottom sheets do not have holes.

5. Add Cheese and Bacon

Sprinkle the Colby Jack, mozzarella, and crumbled crisp bacon across the potatoes. Bring the sides together and use the third sheet as needed to create a tightly sealed, flat packet. Keep the main seam facing upward.

6. Cook and Rotate

Place the packet on the fire pit or grill grate and cook for about 35 minutes. Turn it one-quarter turn every 9 minutes, using long tongs and avoiding punctures. Heat intensity varies, so check that potatoes are tender before serving.

Move the packet to a stable heat-safe surface. Open the seam away from your face and hands so steam escapes in the opposite direction. Serve while the potatoes and cheese are hot.

Tips, Variations, Serving, and Storage

Ingredient Alternatives

Red or russet potatoes can replace Yukon Golds, and unsalted butter can replace salted butter with an adjustment to the added salt. Regular paprika works when smoked paprika is unavailable. Chicken or beef broth can replace vegetable broth.

For cheese, the source suggests cheddar, Gouda, or Pepper Jack in place of Colby Jack. A Mexican blend or additional cheddar can replace mozzarella. Keep the verified total structure in mind when making a substitution so the packet is not overloaded.

Optional Add-Ins

Sliced jalapeños, chili powder, taco seasoning, bell peppers, mushrooms, onions, garlic, chives, corn, or black beans are listed variations. Added vegetables should be cut small enough to soften with the potatoes. Sour cream, ranch, or hot sauce can be added after cooking.

Make Ahead and Store

Assemble packets ahead and keep them chilled in a refrigerator or well-packed cooler. If preparing more than a few hours early, wait to add the broth until just before sealing and cooking so the potatoes are less likely to become soggy.

Refrigerate leftovers in the packet or an airtight container for up to 2 days. Remove all foil before microwaving and heat in 30-second intervals. Alternatively, warm the sealed foil packet on a medium grill for 10 minutes, then open carefully.

Frequently Asked Questions