Best 18 Campfire Potatoes Recipes

CAMPFIRE POTATOES

Steps:

• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

CHEESY CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
• Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

CAMPFIRE BAKED POTATOES

Steps:

• Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil. Bury the potatoes in the hot coals. Allow to cook for 30 to 60 minutes until soft.

CAMPFIRE FOIL POTATOES

Steps:

• Place half of the potatoes on a large piece of heavy-duty foil. Sprinkle with Parmesan cheese, parsley, garlic powder, salt and pepper; dot with butter. Top with the remaining potatoes. Fold foil over and seal tightly. , Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.

CAMPFIRE POTATOES AND CARROTS

Steps:

• Place a grill grate over your campfire.
• Lay a thick piece of aluminum foil onto a flat work surface. Pile potatoes and carrots into the middle of the foil. Put butter on the vegetables and sprinkle onion soup mix over the top.
• Fold opposite ends of the foil so they meet; roll together to form a seam. Roll remaining ends together to seal contents into a packet.
• Cook packet on the grill until the potatoes and carrots are completely tender, about 45 minutes.

CAMPFIRE POTATOES

Steps:

• Preheat an outdoor grill for high heat.
• On a piece of heavy foil approximately 20x20 inches, place the potatoes and onion. Dot with butter.
• In a medium bowl, mix Cheddar cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle the mixture over the potatoes.
• Fold edges of foil. Cover potatoes with chicken broth.
• Seal foil tightly and place on the prepared grill. Cook 35 to 40 minutes, or until potatoes are tender.

CAMPFIRE MASH (POTATOES, YAMS,ONIONS,TURNIPS,CARROTS)

Steps:

• Pack to the campsite in the mesh bag or bags.
• Boil water in large dutch oven with lid.
• Open bag, cut potatoes, yams, carrots in 4 sections.
• Peel onion and turnip. Cut them in 4 sections.
• Pack back in mesh bag. Tie shut.
• Drop in boiling water. Put the lid on.
• Make sure the bag does not float to the top.
• Put a rock or weight on the bag if it does.
• Cook for 15 to 20 minutes.
• Take bag and drain any water.
• Pour out on foil or metal pie plates.
• To mash: Take your hatchet and mash with the back edge. Make sure the hatchet is clean.
• Season. You can remove any skins if you want.

EASY CAMPFIRE POTATOES " MADE IN THE OVEN"

Steps:

• Sauté onions in butter. Place in shallow one quart baking dish or small skillet, brushed with butter. Add flour, salt,pepper. Mix well; add cheese. Pour milk over cheese top with frozen potatoes.
• Cover bake at 350°F for 30 to 35 minutes or until potatoes are thawed mix well return to oven uncovered for 15 to 20 minutes until golden brown.

CAMPFIRE ROASTED POTATOES

Steps:

• Toss together the potato, onion, garlic, butter, pepper, oregano, salt, and Parmesan cheese in a large bowl, or a resealable bag. Remove from bag, and wrap in several layers of aluminum foil, sealing the edges well.
• Cook on a wire rack over the hot coals of a fire, flipping over midway through cooking, until the potatoes are tender; about 30 to 40 minutes. Alternatively, the potato packet may be baked on a cookie sheet in a 350 degrees F (175 degrees C) oven.

THREE CHEESE CAMPFIRE POTATOES RECIPE - (4.3/5)

Steps:

• In a double thick heavy duty foil slice up butter, add chopped potatoes, onion, salt and pepper. Fold foil around potato mixture and seal tightly. Grill covered over medium heat for 15 to 18 minutes on each side. Check to see if the potatoes are tender. If they are done, sprinkle the bacon and cheeses over the potatoes. Grill 3 to 5 minutes longer. Open carefully to allow the steam to escape.

CAMPFIRE POTATOES

Steps:

• Preheat a grill until medium hot. If necessary, cut potatoes to uniform size to ensure even cooking. In a large bowl, combine potatoes, olive oil, salt, pepper, rosemary, and garlic. Toss to combine.
• Place potatoes on one half of a 12-by-24-inch piece of heavy-duty aluminum foil. Fold foil over potatoes, and seal, forming a package.
• Place package on the grill. Grill potatoes until fork-tender, 35 to 45 minutes. Serve.

CAMPFIRE POTATOES

Steps:

• Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Sprinkle with 3 tablespoons coarse salt. Bring to boil, then reduce to simmer. Cook potatoes until tender, about 10 minutes. Drain. Return to saucepan. Add remaining ingredients to potatoes; toss to coat. Cool.
• Arrange four 12-inch squares aluminum foil on work surface. Divide potato mixture among foil squares and place 1 garlic clove atop potatoes on each square. Crimp to seal. Store packets at room temperature up to 2 hours or in refrigerator up to 2 days.
• Prepare barbecue (medium-high heat). Place potato packets on grill and cook until heated through and sizzling, turning occasionally, about 15 minutes. Transfer packets to serving plate and pierce foil with grill fork to release steam. Open packets carefully (hot steam will be released).

EASY CAMPFIRE POTATOES

Steps:

• Before leaving the house, put oil, salt, pepper, rosemary and garlic in a large ziploc bag.
• At the campsite, heat a grill to medium hot.
• If potatoes are not all the same size, cut them into pieces to achieve uniform size-- this ensures that the potatoes will cook evenly.
• Toss potatoes into the ziploc bag with the seasonings, zip and shake to coat!
• Tip the mixture onto a large piece of aluminum foil (12-by 24-inch); bring the sides up and fold to make a sealed package.
• Place package on grill and leave for about 45 minutes until potatoes are fork tender, then serve.

KAREN'S RED HOT CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until hot.
• Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil.
• Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices.
• Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed.
• Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.

CAMPFIRE POTATOES

Steps:

• Place half of the potatoes on a large piece of heavy-duty foil.
• Sprinkle with Parmesan cheese, parsley, garlic powder, salt, and pepper; dot with butter.
• Top with the remaining potatoes.
• Fold foil over and seal tightly.
• Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.
• Note: This recipe can be dairy-free if you use soy margarine and soy parmesan.

LORI'S CAMPFIRE POTATOES

Steps:

• Preheat an outdoor grill or bring a campfire to medium heat (325 degrees F to 375 degrees F).
• Mix together salt, Italian seasoning, pepper, and garlic powder in a bowl. Pierce potatoes in several places with tines of a fork. Rub about 1 1/2 teaspoons oil onto each potato, then rub evenly with spice mixture. Put each potato onto a 12x12-inch sheet of heavy-duty foil. Wrap foil around potatoes and seal edges tightly, then wrap each packet with another sheet of foil.
• Grill packets, or nestle them into hot embers, rotating every 5 minutes, until potato flesh is soft, about 25 minutes total. (Carefully open 1 packet to check doneness with a fork. The potato's skin crisps during cooking, so you can't tell just by squeezing it.) Let rest 10 minutes before opening. Serve with your favorite toppings.
• To cook it indoors: Preheat oven to 400 degrees F. Prepare packets (skip the extra layer of foil) and transfer to a baking sheet. Roast until potatoes are softened, about 45 minutes. Let rest 10 minutes before opening.

CAMPFIRE POTATOES

Steps:

• 1. Place the potatoes and onion on a large piece of heavy-duty foil (about 12"x 20"); dot with butter.
• 2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
• 3. Fold foil up around potatoes and add broth and bacon pieces if using. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

CAMPFIRE POTATOES

Steps:

• Place the potatoes and onion on a large piece of heavy-duty foil (about 20"x20"); dot with butter.
• Combine the cheese, parsley, Worcestershire sauce, salt, and pepper; sprinkle over potatoes.
• Fold foil up around potatoes and add broth.
• Seal the foil tightly.
• Grill, covered, over medium heat for 35-40 minutes or until the potatoes are tender.