Ingredients FOR THE CAKE: 5 egg whites, room temperature ¾ cup buttermilk ¾ cup unsalted […]
1½ pounds red potatoes, about 4 to 5
2 tablespoons butter
½ cup mozzarella, shredded
½ cup cheddar, shredded
⅓ cup bacon pieces
2 tablespoons green onions
salt and pepper, to taste
Spray a 24-inch piece of heavy-duty foil with cooking spray.
Prepare your fire with either wood or charcoal. Let it burn down until ash gray with moderately hot coals but no big open flames.
Thinly slice the potatoes and place them in the middle of the foil. Add salt and pepper, to taste.
Thinly slice the butter and place it on top of potatoes.
Top potatoes with the bacon pieces and green onion.
Top everything with cheddar and mozzarella cheese.
Fold the foil up over the potatoes and fold in the edges to make a foil pack
Place over the fire or grill on medium heat and cook for 20 minutes, depending on the thickness of the potatoes.
It is best to use heavy-duty foil for this recipe to ensure that it doesn’t tear during the cooking process.
What is fantastic about these campfire potatoes is that they can be easily prepped ahead at home before you leave for camping — or at your campsite. Whatever works best for you.
You don’t want to skip spraying the foil, otherwise, all your ooey-gooey cheesy goodness will get stuck on the foil instead of your potatoes!
Remember anything cooked over the open fire will be hot when removing, grill with care! Open packets carefully in case any hot steam rises from them.