Baked Potato Foil Packs

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 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 rundown 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 these 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.

Seasoning

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:

• Paprika
• Italian seasoning
• Garlic powder: I love using 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!

Toppings

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. Here are our favorites:

• Freshly grated extra-sharp Cheddar cheese
• Sour cream: We use fat-free, and lite also works great.
• Green onions or chives: Fresh herbs make a huge difference, and 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 as a healthier option.
• More topping ideas here!

How To Seal Foil Packs

1. Tear off four strips of heavy–duty foil, each one about 2 feet long.
2. Divide the seasoned potato and sausage mix equally into the center of each piece of foil.
3. 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.
4. The foil packs are ready to cook!

Baked Potato Foil Pack Tips

• When fixing 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 the 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 doesn’t seep out.
• Use heavy-duty foil for the 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, and Veggies reader favorite recipe!

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5 from 5 votes

Baked Potato Foil Packs

By Chelsea Lords

These easy Baked Potato Foil Packs are ideal for a no-mess dinner or campfire meal. Capture the flavors of a hearty baked potato and all your favorite toppings in a simple foil pack!

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 foil packs

Equipment

• Heavy-duty aluminum foil

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 pounds baby Yukon gold potatoes
• ▢ 1 (12-ounce) package Italian style chicken sausage precooked, diced
• ▢ 2 tablespoons olive oil
• ▢ 1-1/2 teaspoons paprika
• ▢ 1 teaspoon garlic powder
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 teaspoon salt
• ▢ 3/4 teaspoon pepper
• ▢ 4 tablespoons butter divided
• ▢ Toppings as desired see note 1

Instructions 

• If you are using the oven, preheat it to 400℉. If grilling, prepare the grill by heating to medium-high heat, 425-450℉. Tear off four sheets of heavy-duty foil, about 2 feet long, 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.
• Cut the chicken sausage into coins and then in quarters. Cut the potatoes (no need to peel them) into small bite-sized pieces, under 1-inch in size. Add diced sausage and potatoes to a large bowl.
• Drizzle in 2 tablespoons of oil and add paprika, garlic powder, Italian seasoning, salt, and pepper. Toss everything together until well combined.
• Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into 1-tablespoon pieces, then cut each tablespoon into four smaller pieces. Add four pieces of butter (1 tablespoon total) to each foil pack. Seal the foil packs tightly, ensuring no air escapes by bringing the short sides together in the middle and gently folding them down to create a complete seal. Roll up the ends, making sure not to double wrap the foil, as this will increase cooking time.
• Grill for 25–35 minutes, or until the potatoes are fork-tender, flipping the foil packs halfway through (around 15 minutes). To bake, place the foil packs on a sheet pan and bake for 30–35 minutes, or until the potatoes are fork-tender. For alternate cooking methods, see note 2.
• Carefully open the foil pack, and be careful of the steam that will be released. Immediately add 2 tablespoons of shredded Cheddar cheese to each pack. Loosely re-seal the foil to allow the cheese to melt, and let it sit for 2–3 minutes. Open the packs and add your favorite toppings!

Video

Recipe Notes

Note 1: I love to top these dinners with 1/2 cup freshly grated sharp Cheddar cheese, 6 slices bacon, 4–8 tablespoons sour cream, 3–4 thinly sliced green onions.

Note 2: 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 the 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 add an extra couple of minutes to the cooking time.

• 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 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 point. 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.

Storage: Store cooked leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 46.6g | Protein: 16.3g | Fat: 30.9g | Cholesterol: 132.5mg | Sodium: 894.1mg | Fiber: 4.8g | Sugar: 3.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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