- 1½ pounds red potatoes, about 4 to 5
- 2 tablespoons butter
- ½ cup mozzarella, shredded
- ½ cup cheddar, shredded
- ⅓ cup bacon pieces
- 2 tablespoons green onions
- salt and pepper, to taste
- Spray a 24-inch piece of heavy-duty foil with cooking spray.
- Prepare your fire with either wood or charcoal. Let it burn down until ash gray with moderately hot coals but no big open flames.
- Thinly slice the potatoes and place them in the middle of the foil. Add salt and pepper, to taste.
- Thinly slice the butter and place it on top of potatoes.
- Top potatoes with the bacon pieces and green onion.
- Top everything with cheddar and mozzarella cheese.
- Fold the foil up over the potatoes and fold in the edges to make a foil pack
- Place over the fire or grill on medium heat and cook for 20 minutes, depending on the thickness of the potatoes.
- It is best to use heavy-duty foil for this recipe to ensure that it doesn’t tear during the cooking process.
- What is fantastic about these campfire potatoes is that they can be easily prepped ahead at home before you leave for camping — or at your campsite. Whatever works best for you.
- You don’t want to skip spraying the foil, otherwise, all your ooey-gooey cheesy goodness will get stuck on the foil instead of your potatoes!
- Remember anything cooked over the open fire will be hot when removing, grill with care! Open packets carefully in case any hot steam rises from them.
Sodium: 539mg | Calcium: 193mg | Vitamin C: 15mg | Vitamin A: 453IU | Sugar: 2g | Fiber: 3g | Potassium: 808mg | Cholesterol: 54mg | Calories: 303kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 10g | Fat: 16g | Protein: 14g | Carbohydrates: 28g | Iron: 1mg