Campfire Baked Potatoes: Crispy Skin, Fluffy Inside

Campfire Baked Potatoes

When the weather turns cool and the fire pit gets going, our family reaches for foil and a bag of russets more than anything else. Campfire baked potatoes are the kind of recipe that looks lazy but tastes like you tried hard, and that is exactly the kind of cooking I love to share. We first made them the night we lost power after a storm, and now my kids ask for them even when we are not camping.

The beauty of this method is how fast the potatoes finish over hot coals. In a regular oven, a large russet can take well over an hour. Tucked into a bed of embers, a medium potato is tender in about 45 minutes, and the skin picks up that slightly smoky flavor you just cannot fake indoors. You do not need a fancy setup, special pans, or a Dutch oven. Heavy duty foil, a few toppings, and a good fire are all it takes to pull together one of our favorite make ahead campfire meals for large groups or a quiet weeknight dinner at home.

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I also like that campfire baked potatoes are filling enough to stand on their own as a main course, but they play just as nicely next to bratwurst, shish kabobs, or grilled chicken. When my boys were little, I would set out a toppings bar and let everyone build their own. It is easy, hearty, and perfect for feeding a hungry crew after a long day outdoors. For more inspiration, the Allrecipes campfire baked potatoes recipe is a great reference for classic variations.

Equipment:

The list is short, which is part of the charm. You probably have most of it at home or already packed in your camping bin. I keep a small dedicated kit in a tote so I can grab it and go when we head to the lake house.

• Heavy duty aluminum foil (regular foil works in a pinch, but double wrapping is much easier with the thicker kind)
• Heavy duty paper plates for serving and for catching any drips when you unwrap the hot packets
• A sharp knife for pricking the potatoes and slicing them open at the table
• Long grilling tongs, or even a couple of sturdy sticks from the campground, to lift the hot foil packets out of the coals
• Optional but helpful: heat resistant gloves for handling the foil, plus a small cast iron griddle if you want to crisp bacon for the topping bar

Ingredients:

Potato choice matters more than anything else here. Russet potatoes are the only ones I recommend for campfire baking. Their high starch content gives you that fluffy, dry interior that soaks up butter and sour cream without turning gummy. Waxy varieties like Yukon Gold look pretty on the shelf, but they hold too much moisture and come out of the coals tasting watery and a little flat. We learned that the hard way on more than one camping trip, so trust me on this one.

For the potato bar, simple is best. Salted butter, sour cream, shredded cheese, and bacon bits cover every kid and grown up at our table. If you want to get fancy, a cast iron pan of crisp bacon crumbled over the top is hard to beat, and a drizzle of warm cheese sauce turns the whole thing into dinner.

• 4 medium to large russet potatoes (one per person is a good starting point)
• 2 tablespoons salted butter, plus more for serving
• 1 teaspoon kosher salt, plus more for finishing
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or melted butter for rubbing the skins
• 1 cup sour cream for the topping bar
• 1 1/2 cups shredded cheddar or Colby Jack cheese
• 1/2 cup bacon bits, or 6 slices bacon cooked until crisp and crumbled
• Optional toppings: chopped chives, sliced green onions, chili, steamed broccoli, or hot sauce

How To Bake a Potato in a Campfire:

There is a little rhythm to this recipe.

Once you do it once, it becomes second nature. I will walk you through the way we do it as a family, from the first match to the first bite.

Step 1: Prep the potatoes

Scrub each potato under cool water, then dry it well with a clean towel. Use a fork to prick the skin six to eight times all over. Those little holes let steam escape so the potatoes do not burst in the fire. Rub the skin with olive oil or melted butter, then sprinkle with salt and pepper. The oil helps the skin crisp and keeps the foil from sticking later.

Step 2: Wrap them up

Wrap each potato in a double layer of heavy duty aluminum foil. I pull off a long sheet, place the potato in the center, and fold the sides up tightly before rolling the ends closed like a burrito. The double wrap is the single biggest trick to avoiding burned spots. If the foil has any thin patches, the coals will find them. For other foil pack ideas you can cook on a grill, in the oven, or over a fire, check our foil pack meals guide.

Step 3: Get the fire to embers

This is the step most people rush. You do not want to cook potatoes over open flames, because the outside will scorch long before the inside is tender. Wait until the fire has burned down to a bed of glowing coals, then use a stick or shovel to push the coals into a concentrated pile in the center of the fire ring. Medium hot embers, not roaring flames, are what you are after.

Step 4: Nestle them in

Use tongs to place each foil wrapped potato directly on the hot coals. For even cooking, space them out and turn them every 15 to 20 minutes with the tongs. Medium russets need about 45 minutes total in the coals. Large or jumbo potatoes need an extra 5 to 10 minutes. If you are unsure, poke a skewer through the foil into the center of a potato. It should slide in with no resistance when the potato is done.

Step 5: Rest and serve

Pull the packets out of the fire with tongs and set them on a heat safe surface or a stack of paper plates. Let them rest for about 10 minutes before unwrapping. The rest lets the steam finish the job and saves your fingers from a serious burn. Slice open the top, fluff the inside with a fork, and load up your favorite toppings. Serve as a main course, or pair with bratwurst, shish kabobs, or grilled chicken as a hearty side.

Pro tip: A double layer of heavy duty foil is a must. Single wrap potatoes almost always end up with blackened patches from the coals, and no amount of sour cream will hide that.

Leftovers and Reheating:

I always try to bake one potato per person so there are no leftovers to worry about. Campfire baked potatoes taste best straight out of the coals, and they lose a bit of magic once they sit in a cooler overnight. If you do end up with extra, here is how to store and reheat them without drying them out.

• Leave the potatoes in their foil and place them in an ice cooler for 1 to 2 days. The foil keeps them from drying out and the cooler keeps them at a safe temperature.
• To reheat at home, place the foil wrapped potatoes in an oven or RV oven at 350 degrees F for about 20 minutes, until heated through.
• To reheat at the campsite, set the foil packets near the warm edge of the fire (not in the coals) for 10 to 15 minutes, turning once.
• Cold leftover baked potatoes also make a great base for a breakfast hash. Dice them, fry in a cast iron pan with a little oil, and add eggs and cheese the next morning.

How Long Do You Cook Baked Potatoes in a Campfire?

From the moment you light the first match to the moment you slice into a fluffy potato, plan on about 75 to 90 minutes total. The fire itself needs around 30 minutes to go from kindling to a good bed of embers, and the potatoes need about 45 minutes once they are nestled into the coals. Cooking time will vary based on the size of your spuds and how hot your coals are, so always check with a skewer before serving.

Here is the tee pee method we use to get the fire going fast, even with damp wood or on a windy evening:

1. Pile a small tee pee of straw, shaved bark, or dry pine needles in the center of your fire ring.
2. Stand 3 to 4 pieces of thin firewood upright around the tee pee, leaving small gaps for airflow.
3. Light the tinder and let the thin wood catch. Once it is burning well, add bigger firewood two pieces at a time so the fire keeps growing without smothering.
4. Wait until the wood has broken down into a glowing bed of coals, then shovel the coals into a pile in the center. The potatoes go right on top of that pile.
5. Cook for 45 minutes for medium russets, plus 5 to 10 minutes for larger ones, turning every 15 to 20 minutes.

If you want a head start on busy weekends, you can par boil or microwave the potatoes for 5 to 7 minutes at home, wrap them in foil, and finish them at the campsite in about 20 to 30 minutes. For more planning help, we have a full guide to make ahead campfire meals for large groups that covers the same prep trick.

Can I Use a Gas Grill?

Yes, a gas grill works just as well for baked potatoes as a campfire, and it is a great option for a backyard cookout. Turn on only one side of the grill to create a hot zone, and leave the other burner off. Place the foil wrapped potatoes on the cool, unlit side and close the lid. The indirect heat cooks the potatoes evenly without burning the foil, and the grill acts like a small oven. Cook at medium heat for about 45 to 60 minutes, turning once, until a skewer slides easily into the center. For step by step timing on grill methods, this guide to campfire baked potatoes from The Kitchn is a solid reference.

How Do I Make Baked Potatoes in a Charcoal Grill?

A charcoal grill is the closest thing to a real campfire, and the method is almost identical. You will need to set up a two zone fire, which just means pushing all of the hot coals to one side of the grill and leaving the other side empty. Place the foil wrapped potatoes on the empty side, away from the direct heat of the coals, close the lid, and cook for up to 1.5 hours. Start checking at the 50 minute mark by sliding a skewer through the foil. The end result is the same fluffy interior and lightly smoky skin you get from a campfire, with a lot less smoke in your eyes.

If you are short on time, you can also place the double wrapped potatoes directly over the hot coals and cook them for about 40 minutes, turning every 10 minutes. Just be sure to keep the double wrap tight so the foil does not break open and let the ash coat the potatoes. If you are new to foil packet cooking over a fire, the Taste of Home foil packet potato recipe is a great starting point with a few extra seasoning ideas.

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If campfire baked potatoes sound like your kind of weeknight or weekend meal, save this post to your camping or recipes board so you can find it the next time you are packing the cooler. We add new campfire and outdoor recipes every month, and this one is always at the top of our list for easy family dinners outside.

Free Guides

While you are here, take a look at some of our other free cooking guides. They walk you through the basics of fresh milling, working with sourdough, and getting perfectly crispy bacon in the oven. We have pulled together what we have learned the hard way so you do not have to repeat our mistakes in your own kitchen.

• How To Convert Recipes To Freshly Milled Flour
• How To Make Whole Wheat Flour From Wheat Berries
• Where To Buy Sourdough Starter
• How To Make Oven Baked Bacon (3 Easy Ways)

Mise en Place

Before you light a single match, it pays to set up your station. Mise en place, the simple act of getting your tools and ingredients ready before cooking, makes the whole campfire process smoother, especially when the kids are running around and the dog is trying to steal bacon. I always prep the potatoes, measure the toppings, and stack the foil on a nearby picnic table before we even think about starting the fire.

For a family of four, plan on 4 medium russets, 2 tablespoons of butter for rubbing, a full cup of sour cream, 1 1/2 cups of shredded cheese, and a half cup of bacon bits. That gives everyone enough to build a loaded potato with seconds to spare. The quick reference table below summarizes the topping bar so you can scale it up or down for your crowd.

Equipment:

Here is the short list of tools you will want within arm’s reach before the fire gets going. I keep mine in a single plastic bin labeled “campfire potatoes” so nothing gets left behind on packing day.

• Heavy duty aluminum foil (one long sheet per potato, doubled up)
• Heavy duty paper plates for serving and resting hot packets
• A sharp knife for pricking potatoes and slicing them open
• Long grilling tongs, or a couple of sturdy sticks, for moving foil packets in and out of the fire
• Optional: heat resistant gloves and a small cast iron griddle for cooking bacon

Ingredients:

Stick with starchy russets for the best texture and flavor. Waxy potatoes like Yukon Gold hold too much water and end up tasting flat or soapy after an hour in the coals, so save those for potato salad instead. The topping list is intentionally simple so picky eaters and hungry grown ups can both build a potato they like without any extra fuss at the campsite.

Q&A

Here are a few common questions I get about campfire baked potatoes and how to adapt the recipe when you do not have a fire pit. The method translates beautifully to gas and charcoal grills, which is handy for back porch dinners in the middle of the week or when rain moves the cookout under the patio cover.

Adapting for a Gas Grill

If you do not have a fire pit, a gas grill is the easiest way to get close to that campfire flavor. Turn on only one burner to create a hot zone, and leave the other burner off. The foil wrapped potatoes go on the cool side, lid closed, for indirect heat that cooks them gently without burning the foil. Expect about 45 to 60 minutes at medium heat, and turn them once halfway through. A skewer should slide into the center with no resistance when they are done, and the skin will come out soft and ready for butter.

Adapting for a Charcoal Grill

A charcoal grill works almost exactly like a campfire, which is part of why I love it for baked potatoes. Build a two zone fire by shoveling the hot coals to one side of the grill, leaving the other side empty. Place the foil wrapped potatoes on the empty side, close the lid, and cook for up to 1.5 hours, checking at the 50 minute mark. If you are in a hurry, you can cook them directly over the coals for about 40 minutes, but be sure to keep the double wrap tight. Either way, you get that same fluffy center and lightly smoky skin, and cleanup is just a quick brush of the grates after the meal.

Frequently Asked Questions

Campfire Baked Potatoes

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🔥 Crispy-skinned, fluffy baked potatoes cooked directly in campfire embers for a smoky flavor you can’t get indoors.
🥔 A hands-off, hearty meal perfect for feeding a hungry crew with an easy DIY toppings bar everyone loves.

• Total Time: 1 hour
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

4 medium to large russet potatoes (one per person is a good starting point)

2 tablespoons salted butter, plus more for serving

1 teaspoon kosher salt, plus more for finishing

1/2 teaspoon black pepper

2 tablespoons olive oil or melted butter for rubbing the skins

1 cup sour cream for the topping bar

1 1/2 cups shredded cheddar or Colby Jack cheese

1/2 cup bacon bits, or 6 slices bacon cooked until crisp and crumbled

chopped chives

sliced green onions

chili

steamed broccoli

hot sauce

Cook Mode Prevent your screen from going dark

Instructions

1-Prep the potatoes: Scrub each potato, dry well, prick six to eight times with a fork, rub with olive oil or melted butter, and season with salt and pepper.

2-Wrap them up: Wrap each potato tightly in a double layer of heavy-duty aluminum foil, folding the sides up and rolling the ends closed like a burrito.

3-Get the fire to embers: Let the fire burn down to a bed of glowing coals with no open flames, then push the coals into a concentrated pile in the center of the fire ring.

4-Nestle them in: Use tongs to place foil-wrapped potatoes directly on the hot coals, turning every 15–20 minutes, and cook for about 45 minutes until a skewer slides in with no resistance.

5-Rest and serve: Remove packets from the fire with tongs, let them rest on a heat-safe surface for 10 minutes, then slice open, fluff the inside, and add toppings.

Last Step:

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Notes

🔥 Always use a double layer of heavy duty foil — single wrap or regular foil can lead to burned spots where the coals find thin patches.
⏲️ Wait for glowing embers, not open flames, or the potato skins will scorch long before the insides cook through.
🧤 Let the potatoes rest for a full 10 minutes after pulling them from the fire so the steam finishes cooking the center and the packets are safe to handle.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Rest Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Campfire
• Cuisine: American

Nutrition

• Serving Size: 1 potato
• Calories: 480
• Sugar: 3g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.3g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 60mg