Loaded campfire potatoes in foil are the ultimate campsite side dish — or a full meal on their own. Cubed potatoes, butter, cheddar, bacon, and sour cream all cook together in a sealed foil packet over hot coals. No pot to scrub, no babysitting required. Just set it, wait, and dig in.
Why This Recipe Works Every Time
- Steam cooking: The sealed packet traps steam, cooking the potatoes evenly without drying them out.
- Fully customizable: Everyone can build their own packet with their preferred toppings.
- No special equipment: All you need is foil and a bed of hot coals.
- Works as a side or main: Load it with enough toppings and it’s a complete meal.
- Great for groups: Make one giant packet or individual servings — both methods work perfectly.
Campfire Cooking Essentials
Potatoes & Base
- 2 lbs Yukon Gold or Russet potatoes, diced ½” cubes
- 3 tablespoons unsalted butter, cut into pats
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Loaded Toppings (add before sealing)
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- ¼ cup sliced green onions
- Sour cream, for serving
Step-by-Step Instructions
1
Build a campfire 45–60 minutes before cooking. You need a solid bed of glowing orange coals with gray ash on top — not active flames, which will burn the packet.
2
Dice potatoes into uniform ½” cubes. Uniform size ensures even cooking. No need to peel — the skin adds texture and flavor.
3
In a large bowl or zip-lock bag, toss potato cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
4
Tear two 18-inch sheets of heavy-duty foil. Stack them for double-layer protection against punctures and scorching.
5
Pile the seasoned potatoes in the center of the foil. Top with butter pats and the crumbled bacon. Add cheese if you want it melted into the potatoes (or hold it for after opening).
6
Fold the long sides of the foil up and over the potatoes, then crimp both ends tightly to seal. Leave a small air pocket inside for steam circulation.
7
Place the packet on the hot coals using long tongs. Cook 20 minutes. Flip the packet and cook another 15–20 minutes until potatoes are fork-tender.
8
Remove from coals with tongs. Rest 3 minutes. Open carefully — steam is intense. Top with shredded cheese (if not added before), green onions, and a dollop of sour cream.
Recommended Gear
Variations and Add-Ins
The loaded potato packet is a template — customize it however you like. Add diced bell peppers and onions for a fajita spin. Use pepper jack instead of cheddar. Add sliced kielbasa or smoked sausage to turn it into a full meal. Broccoli florets added to the mix steam beautifully alongside the potatoes.
If you prefer crispier potatoes, open the packet for the last 10 minutes of cooking and let the exposed surface get some direct coal heat.
Pro Tips for Loaded Campfire Potatoes
- Pre-cook the potatoes slightly: If you have time, microwave the diced potatoes for 4–5 minutes before packing. This dramatically speeds up campfire cook time.
- Cut size matters: Larger chunks need 50+ minutes; ½” cubes hit the sweet spot of fast cook time and good texture.
- Butter over oil: Butter caramelizes the potato edges beautifully. Use olive oil as a supplement, not a replacement.
- Add cheese at the end: If you want a melted cheese pull, add the cheddar after opening the packet and set it back on low heat for 2 minutes.
- Mark individual packets: Write initials with a marker on the foil when making custom packets for different people.
Essential Gear
Heavy-Duty Reynolds Wrap (Extra Wide)
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Long-Handle Campfire Tongs
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Instant-Read Meat Thermometer
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