Baked Potato Foil Packs
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!
Servings: 4 foil packs
Cost: $12.81
Equipment
Ingredients
- 2 pounds baby 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°F. If grilling, prepare the grill by heating to medium-high heat, 425–450°F. Tear off 4 sheets of heavy-duty foil, about 2 feet long, and lightly spritz with cooking spray. If you aren’t 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-size 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 reseal 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
Notes
Note 1: I love to top these with 1/2 cup freshly shredded sharp Cheddar cheese, 6 slices bacon, 4–8 tablespoons sour cream, and 3–4 thinly sliced green onions.
Note 2: Cooking time varies by heat source (stovetops, ovens, grills, and campfires) and potato size, so check one packet at a time. Opening packets releases steam and adds a few extra minutes to the cook time.
- Stovetop (no foil): Place the entire mixture into a large Dutch oven (or half the mixture into a large skillet) over medium-high heat. Stir occasionally until potatoes are crisp tender (about 15 minutes), adding additional olive oil or butter as needed. Reduce 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°F for about 30–35 minutes, flipping the ingredients around once halfway. 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 4 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 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 4 sheets of heavy-duty foil and wrap them so the foil is completely sealed. Place on a pre-heated grill (medium-high heat; ~450°F) 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 4 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. I found these cooked up in about 20 minutes with hot coals. Add toppings to individual servings.
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