Loaded Campfire Baked Potatoes
Loaded Campfire Baked Potatoes
Ingredients
For the Potatoes
- 4 russet potatoes, large, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 aluminum foil, large sheets, heavy-duty
For the Toppings
- 8 ounces bacon, thick-cut, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
For Serving
- 1 cup sour cream
- 1/4 cup butter, softened, cut into 4 pats
Instructions
- 1
Prepare the potatoes: Pierce each potato several times with a fork or paring knife. Rub each potato with 1/2 tablespoon of olive oil, then season generously with kosher salt and black pepper. Wrap each seasoned potato tightly in a double layer of heavy-duty aluminum foil.
⏱️ 5 min
- 2
Prepare the campfire: Build a campfire and allow it to burn down to a bed of medium-hot coals. The coals should be glowing red with a thin layer of ash.
⏱️ 10 min
- 3
Cook the bacon: While the coals are preparing, cook the thick-cut bacon in a cast iron skillet over a grate placed above the campfire or directly on a flat, hot rock near the fire. Cook until crispy, then remove, drain on paper towels, and crumble once cooled. Set aside.
⏱️ 10 min
- 4
Bake the potatoes: Carefully nestle the foil-wrapped potatoes directly into the hot coals. Use long-handled tongs to turn the potatoes every 10 to 15 minutes to ensure even cooking. Cook for 45 to 60 minutes, or until the potatoes are tender when squeezed (use an oven mitt or tongs).
⏱️ 40 min
- 5
Assemble and serve: Carefully remove the potatoes from the coals using tongs. Let them cool for a few minutes before unwrapping. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the insides with a fork. Top each potato with a pat of butter, a dollop of sour cream, crumbled bacon, shredded cheddar cheese, and sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Campfire Baked Potatoes
Ingredients
For the Potatoes
- 4 russet potatoes, large, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 aluminum foil, large sheets, heavy-duty
For the Toppings
- 8 ounces bacon, thick-cut, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
For Serving
- 1 cup sour cream
- 1/4 cup butter, softened, cut into 4 pats
Instructions
- 1
Prepare the potatoes: Pierce each potato several times with a fork or paring knife. Rub each potato with 1/2 tablespoon of olive oil, then season generously with kosher salt and black pepper. Wrap each seasoned potato tightly in a double layer of heavy-duty aluminum foil.
⏱️ 5 min - 2
Prepare the campfire: Build a campfire and allow it to burn down to a bed of medium-hot coals. The coals should be glowing red with a thin layer of ash.
⏱️ 10 min - 3
Cook the bacon: While the coals are preparing, cook the thick-cut bacon in a cast iron skillet over a grate placed above the campfire or directly on a flat, hot rock near the fire. Cook until crispy, then remove, drain on paper towels, and crumble once cooled. Set aside.
⏱️ 10 min - 4
Bake the potatoes: Carefully nestle the foil-wrapped potatoes directly into the hot coals. Use long-handled tongs to turn the potatoes every 10 to 15 minutes to ensure even cooking. Cook for 45 to 60 minutes, or until the potatoes are tender when squeezed (use an oven mitt or tongs).
⏱️ 40 min - 5
Assemble and serve: Carefully remove the potatoes from the coals using tongs. Let them cool for a few minutes before unwrapping. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the insides with a fork. Top each potato with a pat of butter, a dollop of sour cream, crumbled bacon, shredded cheddar cheese, and sliced green onions. Serve immediately.
⏱️ 5 min