Campfire baked potatoes are one of the easiest meals to make when you’re camping. Add a few toppings to a campfire baked potato and you’ve got a satisfying dinner. Billy and I made campfire baked potatoes a few weekends ago while camping in Blackhawk Memorial Park.
We topped our potatoes with chili, cheddar and chives from our garden.
Begin by wrapping your potatoes in two layers of heavy-duty aluminium foil. Seal both layers well. Any gaps could lead to burning.
Then, place the potatoes over warm coals but not directly in the fire. As the potatoes cooked, our fire got bigger and hotter. Every once in a while we moved our potatoes so they were in the heat, but not in the flames.
After an hour or so has passed, check the potatoes for doneness.
Add some heated chili, cheddar and chives and dinner’s ready!
Campfire Chili Cheese Baked Potatoes
- 3 russet potatoes
- 3 ounces cheddar cheese
- small bunch chives or scallions
- 15 oz can chili (I used Amy’s Organic Spicy Chili)
Cookware & tools:
- heavy-duty aluminum foil
- ladle or large spoon
- Scrub and dry potatoes.
- Shred cheddar cheese. Place in a storage container.
- Using scissors, cut chives into 1/2″ pieces. Place in a plastic bag with a piece of paper towel.
At the campsite
- Wrap the potatoes tightly in two layers of aluminum foil. Be sure to seal any gaps.
- Place potatoes in the coals of a campfire, but not directly in the flames. Allow to cook for one hour.
- When potatoes are nearly done, warm the chili over the campfire or a camp stove.
- When one hour is up, use tongs to carefully remove a potato from the campfire. Use a fork to check the potato for doneness. If the first potato is done, remove the other potatoes from the campfire.
- Spoon chili over potatoes. Top with cheddar cheese and chives. Enjoy!
Here are some other easy baked potato topping ideas:
- Broccoli & swiss cheese
- Baked beans
- Greek yogurt & chives
- Salsa, monterey jack cheese & cilantro