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When it comes to the ultimate outdoor side dish, campfire potatoes steal the show. Seriously, they’re that good! Perfect for backyard BBQs, camping trips, or any laid-back gathering, this easy foil packet recipe serves up cheesy, buttery potatoes layered with incredible flavor. With just a handful of simple ingredients, you’ll create a hearty, comforting dish that’s totally customizable. Whether you’re pairing them with burgers, grilled chicken, or juicy steaks, campfire potatoes are the kind of crowd-pleaser everyone will grab seconds (and thirds) of. Bonus: they’re ridiculously easy to make!
These campfire potatoes are hot, cheesy, buttery, and loaded up with savory bacon bits—an easy and tasty foil packet side dish perfect for BBQs, camping and cookouts.
You might also like to try crispy stacked potatoes, lumberjack breakfast foil packets, cheesy potato waffles, and loaded mashed potato casserole.
Why You’ll Love It
Easy to prepare: You can have everything ready to go in just a few minutes with minimal cleanup.
Loaded with flavor: Bacon, cheese and spices come together to create a rich, savory side dish.
Perfect for grilling or camping: These foil packets cook up beautifully over any BBQ or campfire.
Gluten-free: There’s no gluten in here.
Easy Campfire Potatoes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Golden potatoes: Tender and creamy, they hold up well to grilling without falling apart. Feel free to use red potatoes, Yukon Gold or anything starchy and firm.
Seasonings: Salt, garlic powder, onion powder and black pepper are classic seasonings that showcase the natural flavor of the potatoes.
Colby Jack cheese: Melts beautifully for a creamy, cheesy finish. I sometimes add cheddar cheese to mine too.
Bacon bits: Adds a salty, smoky flavor and a bit of crunch.
Salted butter: Brings richness and helps keep potatoes moist.
Olive oil: Prevents sticking and helps the potatoes crisp slightly inside the foil.
How to Make Cheesy Campfire Potatoes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the foil: Cut 2 large pieces of heavy duty foil and layer them in a cross shape.
Assemble the potatoes: Place the sliced potatoes in the center of the foil. Season potatoes with salt and pepper, garlic powder and onion powder.
Add toppings: Sprinkle the shredded cheese and bacon bits over the potatoes.
Drizzle with butter and oil: Mix melted butter with olive oil and pour over the potatoes.
Fold foil packets up: Wrap foil around the potatoes to create a sealed packet.
Grill: Place the foil packet on the grill and cook over a medium heat until the potatoes are fork-tender, then carefully open and serve warm with your preferred protein option.
Substitutions and Variations
Dairy-free: Omit the cheese or substitute a vegan cheese alternative.
Make it spicy: Add some cayenne, crushed red pepper flakes or diced jalapeños for heat.
Make it deluxe: Add some Italian seasoning and serve with chopped fresh parsley and freshly grated parmesan cheese
Diced potatoes: Instead of making potato slices, you can dice them for a different look and texture.
Garlic powder: Substitute freshly minced garlic or garlic puree from a tube.
Add veggies: Toss in sliced yellow, red or green onions, bell peppers, squash slices, or mushrooms for extra flavor and texture.
Olive oil: Substitute vegetable oil or canola oil. In fact, any neutral-tasting oil will work.
Add herbs: Sprinkle minced chives or finely chopped basil leaves on top just before serving.
Reduced fat: Use cooking spray (nonstick spray) instead of olive oil and/or swap the butter for margarine or a reduced fat spread.
Individual servings: Instead of making one big foil pack, you can make 4 individual ones. Just make sure to double the foil, and keep in mind the cooking time may be shorter.
Swap the cheese: Try cheddar cheese, Monterey Jack or a mix of your favorite cheeses. Pretty much any cheese works with potatoes.
Serving Suggestions
With breakfast: Pair your campfire potatoes with bacon, eggs and perhaps a Bisquick banana muffin, eating your breakfast al fresco so you can admire the great outdoors while you dine!
With a meal: Enjoy this side dish recipe with a tomahawk steak or with roasted chicken or even pistachio crusted salmon, perhaps adding a tomato and burrata salad on the side. I like a dollop of sour cream on my grilled potatoes!
How to Store Campfire Potato Foil Packets
Store: Keep refrigerated and eat within 2 days.
Freeze: You can freeze leftovers in an airtight container for up to 2 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm the potatoes back up in a pan on the stove or in the microwave.
Top Tips
Slice potatoes evenly: Uniform slices help the potatoes cook at the same rate.
Double-wrap the foil: Using two layers of heavy duty aluminum foil prevents leaking and helps cook the potatoes evenly.
Rotate halfway through: This ensures even cooking, especially if your grill has hot spots.
Potato Foil Packs FAQs
Dice any leftovers and add to your breakfast skillet the next morning.
Yes, you can bake them in the foil packets or in a foil-covered cast iron skillet at 375°F for about 40 to 45 minutes, instead of cooking them over hot coals.
Absolutely—assemble the foil packets and keep them in the fridge until you’re ready to grill.
Foil Pack Campfire Potatoes Recipe
Campfire Potatoes
Ingredients
- 1 ½ Pounds potatoes, Yukon Gold, red potatoes or similar, scrubbed, unpeeled and sliced
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- ½ Teaspoon black pepper, freshly ground
- 1 ¼ Cups Colby Jack cheese, or similar, shredded
- ½ Cup bacon bits
- 3 Tablespoons salted butter, melted
- 1 Tablespoon olive oil
Instructions
- Cut 2 pieces of aluminum foil into rectangles of about 28 x 12 inches.
- Lay one piece down and place the other one at a 90-degree angle across it.
- Place the cut potatoes in the middle of the foil.
- Sprinkle the salt, garlic powder, onion powder, and ground black pepper over the potatoes.
- Add the shredded cheese and bacon bits on top of the potatoes.
- Mix the melted butter and oil and pour over the potatoes.
- Carefully fold the foil to make a foil packet.
- Place on the grill grate of the preheated BBQ.
- Cook for 30 to 45 minutes or until the potatoes are cooked to your liking. I checked mine at 30 minutes and added 15 minutes. The cooking time will vary according to the thickness of the potatoes and the type of grill or campfire you're working with. I recommend that you rotate the foil pack halfway through the cook for even cooking.
- Open carefully (there will be lots of steam!) and serve hot.
Notes
Double-wrap the foil: Using two layers of heavy duty aluminum foil prevents leaking and helps cook the potatoes evenly.
Rotate halfway through: This ensures even cooking, especially if your grill has hot spots.
Nutrition
Campfire potatoes are the ultimate easy side dish for grilling season. With minimal prep and loads of cheesy, savory flavor, they’re a hit at any gathering. Whether you’re camping, barbecuing in the backyard with your gas grill, or just craving something cozy and satisfying, these foil packets deliver every time. Customize them with your favorite cheeses, veggies, or seasonings to make them your own. Once you try them, you’ll want to add campfire potatoes to every outdoor meal you plan.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
