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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 complete with all your favorite baked potato toppings.
Course Dinner, Main Course
Cuisine American
Keyword Baked Potato Foil Packs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 foil packs
Calories 520kcal
Cost $5.81

Ingredients

  • 2 pounds (935g) baby Yukon gold potatoes, cut into small pieces
  • 1 package (12 ounces (341g)) Italian- style chicken sausage, (precooked) 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)

Instructions

  • 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 total 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, watching for 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.)

Video

Notes

Note 1: Cooking methods: 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.

Nutrition

Serving: 4foil packs | Calories: 520kcal | Carbohydrates: 46.6g | Protein: 16.3g | Fat: 30.9g | Cholesterol: 132.5mg | Sodium: 894.1mg | Fiber: 4.8g | Sugar: 3.5g