These easy Baked Potato Foil Packs are perfect for a no-mess dinner or campfire meal. We’re channeling the flavors of a baked potato into a hearty and filling foil pack meal, complete with all your favorite baked potato toppings.
Baked Potato Foil Packs
A fully loaded baked potato is one of my family’s favorite meals, so of course I needed to channel those flavors into a foil pack meal! While you can certainly keep it basic and just use potatoes in these baked potato foil packs, we like to add in sausage for the protein factor, and make it a more well-rounded meal.
We like chicken or turkey sausage to make it a little healthier, but pork or beef sausage also works great.
Baked Potato Foil Pack ingredients
These foil pack meals aren’t complicated, but you’ll want to make sure you have the ingredients uniformly prepared (to recipe specifications) so that everything can be ready at the same time. Here’s a quick run-down on the main ingredients:
- Sausage: To keep these foil packets on the healthier side, I often use smoked turkey sausage or chicken sausage. I love Aidell’s® Italian Style Chicken Sausage (not sponsored) for this recipe, and Butterball’s® Hardwood Smoked Turkey Sausage is another favorite of mine (not sponsored).
- Yukon gold potatoes: The potatoes take the longest to cook, so it’s important to cut them small so they’ll cook in time. I use baby Yukon gold potatoes, and cut them into 4-8 small pieces depending on how large the potatoes are. The potato pieces should be no bigger than 1 inch in size. I love using Yukon gold (sometimes just called gold or yellow potatoes) in Baked Potato Foil Packs — they’ve got a delicious buttery flavor. You can peel the potatoes, but the peel is so delicate on Yukon golds, I don’t even notice it so I don’t bother peeling.
As far as the seasonings go, we’re keeping it pretty simple while adding a “baked potato” inspired flavor. We’re actually using a very similar seasoning to my roasted potatoes recipe. Here’s what we use:
- Italian seasoning
- Garlic powder: I love using a roasted garlic powder for a richer, and deeper garlic flavor.
- Salt and pepper: Always add to personal taste preference, but remember, if the meal feels like it’s lacking or dull, it may be as simple a fix as adding a bit more salt and pepper!
With only two main ingredients (potatoes and sausage) and a few seasonings, we all know the star of this show: the toppings! As with all baked potato recipes, toppings truly make the potato shine.
Use your favorite baked potato toppings. Below are our favorites:
- Freshly grated extra-sharp Cheddar cheese (I recommend avoid pre-shredded; it has a tendency to resist melting in these foil packs and makes the potatoes greasy)
- Sour cream: We use fat free, and lite also works great.
- Green onions or chives: Fresh herbs make a huge difference, so I’d definitely recommend some kind of fresh herb for these Baked Potato Foil Packs.
- Crumbled Bacon: If you’re camping, you probably won’t be able to cook bacon fresh, but it can be cooked and crumbled beforehand. You can also use turkey bacon for a healthier option.
- More topping ideas here!
How to seal foil packs
- Tear off four strips of heavy–duty foil, each one about 2 feet long.
- Divide the seasoned potato and sausage mix equally into the center of each piece of foil.
- To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
- The foil packs are ready to cook!
Baked Potato Foil Pack tips
- When grilling these foil pack meals, grill over medium-high heat (425-450 degrees F). At this temperature, they will cook in as little as 20-25 minutes, depending on the actual temperature of your grill and size of your potatoes.
- Seal the foil packets tightly. Since these packets need to be flipped, make sure the seal is good and tight on these so liquid isn’t seeping out.
- Use heavy-duty foil for best results on the grill. There is no need to double-wrap these packets in multiple layers of foil (and if you do, they will take longer to cook).
- Don’t want to use foil to cook your meal in? Look in the “Notes” section of the recipe for alternative cooking methods, some of which don’t require any foil at all!
More campfire meals:
- Pesto and Sausage with sun-dried tomatoes
- Philly Cheesesteak Dinners with ground beef
- Sausage and Veggies Jambalaya even the rice cooks in the foil pack!
- Italian Sausage and Veggies with an Italian inspired seasoning blend
- Garlic Herb Sausage, Shrimp, & Veggies reader favorite recipe!
These easy Baked Potato Foil Packs are perfect for a no-mess dinner or campfire meal. We're channeling the flavors of a baked potato into a hearty and filling foil pack complete with all your favorite baked potato toppings.
- 2 pounds (935g) baby Yukon gold potatoes, cut into small pieces
- 1 package (12 ounces (341g)) Italian- style chicken sausage, diced
- 2 tablespoons olive oil
- 1 and 1/2 teaspoons paprika
- 1 teaspoon roasted garlic powder
- 2 teaspoons Italian seasoning
- Fine sea salt and freshly cracked pepper
- 4 tablespoons (56.8g) butter, separated
- Toppings: 1/2 cup freshly grated sharp cheddar cheese, 6 slices bacon, 4-8 tablespoons sour cream, 3-4 green onions (thinly sliced)
PREP: If you are using the oven, preheat it to 400 degrees F. If grilling, prepare the grill by heating to medium-high heat (425-450 degrees F.) Tear off four sheets of heavy duty foil and lightly spritz with cooking spray. If you aren't going to be doing this meal in foil packs (See Note 1), line a large sheet pan with parchment paper and set aside.
PREP VEGGIES: Cut the chicken sausage into coins and then in quarters. Cut the potatoes (no need to peel them) into 4-8 pieces depending on the size; you want small bite-sized pieces, under 1 inch in size. Add diced sausage and potatoes to a large bowl.
SEASON: Drizzle in 2 tablespoons of oil and all of the seasonings (paprika, garlic powder, Italian seasoning, and salt and pepper). Add salt and pepper to personal preference, I add 1 teaspoon fine salt and 3/4 teaspoon pepper. Toss everything together until well combined.
DIVIDE: Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into 1 tablespoon pieces and cut each tablespoon into 4 smaller pieces. Add 4 pieces of butter to each foil pack (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends (Don't double wrap the foil, or these packs will take longer to cook).
COOK: Grill for 25-35 minutes or until potatoes are fork tender (flip the foil packs at the halfway point; I flip at 15 minutes) To bake foil packs, add foil packs to a sheet pan and bake for 30-35 minutes or until potatoes are fork tender. (See Note 1 for other cooking methods.)
GARNISH: Carefully open the foil pack, expecting steam to be released. Immediately add the grated Cheddar cheese to each foil pack -- 2 tablespoons of cheese per packet. Loosely re-seal the foil so the cheese can melt, and let stand for 2-3 minutes. Open and top with remaining toppings: We like to add cooked and crumbled bacon, 1-2 tablespoons sour cream per packet, and lots of green onions. (If camping, I'd recommend cooking and crumbling bacon beforehand; if eating these at home, you can cook the bacon fresh)
Note 1: The actual heat on stovetops, ovens, grills, and campfires varies greatly, but I have tested this recipe in all four methods and am sharing the timing that worked for me. Time can also vary depending on actual size of cut potatoes, so my best advice would be to check just one packet at a time. Remember, every time you open a packet to check, it releases all the steam and will take an extra couple of minutes in comparison to the other packets cooking.
- Stovetop(no foil): Place the entire mixture into a large Dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the potatoes are crisp tender (about 15 minutes), adding in additional olive oil or butter as needed. Lower the heat if anything is burning or browning too much. Add toppings to individual servings.
- Oven (no foil): Line an extra-large sheet pan (15 x 21 inches) with parchment paper. Pour the entire mixture onto the baking sheet and bake at 425 degrees F for about 30-35 minutes, flipping the ingredients around once at the halfway mark. Add cheese on top and bake for 3-5 minutes more or until melted. Add toppings to individual servings.
- Oven (foil packs): Divide the mixture evenly onto four sheets of heavy duty foil and wrap them so the foil is completely sealed. Place the foil-wrapped packets on a sheet pan and bake for 30-40 minutes. The time really depends on your preference — at 30-35 minutes everything should be crisp tender and cooked through. Add toppings to individual servings.
- Grill (foil packs): Divide the mixture evenly onto four sheets of heavy duty foil and wrap them so the foil is completely sealed. Place on a pre-heated grill (medium-high heat; ~450 degrees) and cook for 25-35 minutes. Flip once during the grilling process. Add toppings to individual plates.
- Campfire (in foil packs): Divide the mixture evenly onto four sheets of heavy duty foil and wrap them so the foil is completely sealed. Cook foil packs in the hot coals of a campfire until the potatoes are tender, around 20-40 minutes, flipping every 5 minutes, depending on the heat of the coals. We found these cooked up in about 20 minutes with hot coals. Add toppings to individual servings.