I’m still waiting for that super-crisp fall weather! Mornings are teasing me with a little chill, but our Colorado sun is still beating down hard during the day. This is perfect get-out-in-nature camping weather, and there’s nothing more soul-warming for me than completely disconnecting for a few days. A tent under the trees by a creek – with a big, roaring fire, obviously – is my fall happy place.
Campfire potatoes are such a classic camping food because they’re so dang easy. With just a little extra slicing you can have hasselback potatoes stuffed full of cheese, topped off with garlic butter!
Our little homestead cabin, while wonderful in so many ways, came with a fridge that couldn’t freeze and an oven that won’t cross 400°. I’ve been dreaming of a real working kitchen for months – and now our brand-new-to-us oven is on the fritz on week one.
So we’re eating a lot of salads this week, which isn’t my usual jam. There are worse things than being forced to eat tons of veggies, but I needed to balance that out with gooey, cheesy baked potatoes.
For ultimate convenience, you could even prep the potatoes before you head out camping – just make sure you’ve wrapped them extra-well in foil and they’ll keep in a cooler for a couple days.
Campfire Cheesy Garlic Potatoes
- 4 potatoes
- 8 oz. cheddar cheese thinly sliced
- 4 cloves garlic minced
- 2 T. butter
- salt & pepper to taste
- parsley chopped (optional)
- wooden chopsticks
- heavy-duty aluminum foil
- Start the fire and burn until there’s a hot bed of coals.
- Set a potato snugly between two chopsticks. Carefully slice the potatoes until you hit the chopsticks, leaving the potato slices connected.
- Slide a slice of cheddar between each potato slice.
- Spread minced garlic across the top of each potato, then spread butter over the garlic.
- Double-wrap each potato in squares of heavy-duty aluminum foil. Nestle potato packets in the bed of coals.
- Bake in the coals for 30-45 minutes, until potatoes are soft and tender.
- Season potatoes with salt & pepper to taste and garnish with parsley.