Have you ever had a side dish that you could eat as the entree? These Campfire Potatoes do it for me. They can go with just about everything too. It’s my go to side dish when I’m grilling for family and friends. It is also great to make when we are tailgating for the big game. Plus since you cook it on a grill, it makes it a great choice for when you are out camping!
I guess I really should thank my cousin for introducing me to this awesome campfire cheesy potatoes recipe. After all it’s his recipe that he cooks for his customers at work for all of their tailgate events and he was kind enough to share it with us.
Proper Prep is Key
The most important thing is cutting your potatoes. Too thick and they will take forever to cook and you will burn the potatoes on the bottom. Too skinny and they will just fall apart when you go to mix everything up. About an 1/8 of an inch is best. I used a mandoline to make sure I had even slices.
Perfect Pan Size
This is an easy recipe to either scale up to feed more people or scale back if it’s just a couple of people you want to feed. We made this recipe in a 9×13 aluminum baking pan. This will feed about 6-8 people with no problems (unless your family fights over leftovers!). Just make sure to keep the proportions the same and you will be good!
Tasty Campfire Potato Tip
If you have the time to season the potatoes beforehand do it. Just put your sliced potatoes in your aluminum pan and add your onion soup mix. Use you hands to mix it up really well. Make sure you try to separate the potato slices. They like to stick together. Then just cover it up with some aluminum foil and stick in the refrigerator or ice chest until you are ready to cook them. 30 minutes to an hour before is fine.
Time to Cook
When I cook this on the grill I like to cook it on medium low. If you are cooking these Campfire Potatoes when you are out camping. Just make sure they are not over the hottest part of the fire. Of course the hardest part is waiting and not stirring. Just leave them alone and let them cook. Just check on them every now and then to see when they are getting fork tender. It should take about an hour.
When the potatoes are fork tender it’s time to add the rest of our ingredients. I used a 4.5oz bag of bacon crumbles when I’m cooking it in the 9×13 aluminium pan. Just sprinkle the whole bag evenly over the potatoes. Then add the ranch dressing. I use about a 1/4 cup but you can always add more if want. Just beware it could make a mushy mess if you add too much.
Time to mix up those new ingredients in the pan with the potatoes. Now is a good time to see if you need more ranch or bacon. This is also your last chance to add salt and pepper before you serve so now is a good time to taste.
What makes these campfire potatoes even better is CHEESE! I add a full bag of cheese (about 2 cups) to these bad boys! Just add it on top and cover it back up. It’s at this time that I turn off the heat and let it sit there and get all melty and delicious.
Now for the Best Part
It’s now time to enjoy these campfire potatoes! Just watch the people around you. These have been known to cause world wars… Well not really world wars but some people have been elbowed out of the way when they went in for seconds!
- 1/2 bag of frozen diced potatoes
- 4 tbsp. butter
- 1/4 cup of cheddar cheese (more If you like cheese like I do!)
- 4 tbsp. sour cream
- Salt and pepper to taste
- 1/4 cup of bacon bits
Take about 2 ft. of foil and fold it in half.
Easily double ingredients for the full pack of potatoes. We recommend doing at least one pack per half bag, to ensure potatoes are thoroughly cooked in 30 minutes.
Amount Per Serving Calories 460Total Fat 37gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 13gCholesterol 90mgSodium 694mgCarbohydrates 24gFiber 3gSugar 2gProtein 11g
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