Lori's Campfire Potatoes – The Ultimate Cheesy Foil Packet Campfire Potato Recipe
Lori's Campfire Potatoes are an easy foil packet side dish featuring sliced potatoes, onions, butter, seasonings, and melted cheddar cheese. The potatoes cook until perfectly tender while absorbing rich buttery flavors and smoky campfire aromas. They're simple to prepare, highly customizable, and perfect for camping trips, backyard grilling, or oven baking. This one-packet recipe requires very little cleanup and pairs well with nearly any grilled entrée. Whether served alongside burgers or steak, these potatoes are always a crowd favorite.
Ingredients
- 2½ pounds Yukon Gold or russet potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 4 tablespoons butter, cut into small pieces
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt (or to taste)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your campfire to medium-hot coals or preheat your grill to medium heat.
- Cut a large sheet of heavy-duty aluminum foil and lightly grease it with cooking spray or olive oil.
- In a large bowl, combine sliced potatoes, onions, olive oil, garlic powder, onion powder, paprika, parsley, salt, and pepper. Toss until evenly coated.
- Place the potato mixture in the center of the foil.
- Top with pieces of butter and half of the shredded cheddar cheese.
- Fold the foil tightly into a sealed packet to keep steam inside.
- Cook over campfire coals or on the grill for 35–45 minutes, turning once halfway through cooking.
- Garnish with fresh parsley and serve immediately.
Notes
- Slice the potatoes evenly for consistent cooking.
- Heavy-duty foil prevents tearing over hot coals.
- Yukon Gold potatoes provide a naturally buttery flavor.
- Add bacon for extra richness.
- Rotate the packet occasionally for even cooking.
- Open the foil carefully to avoid steam burns.
- Fresh herbs add a bright finishing touch.
- Leftovers can be refrigerated for up to 3 days.