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
Ingredients
- 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
Instructions
- 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.
Wow, these look really good! Can’t wait to try the recipe.
Thanks Amber, let me know what you think!
What are the chopsticks for? We are making these in Indiana on Saturday!
Setting the potato between two chopsticks makes cutting much easier – they hold the potato steady and prevent you from accidentally cutting all the way through the potato. I just grab an extra set of cheap chopsticks from my local takeout. Let me know how yours turn out!