Campfire baked potatoes are a classic camping favorite made with Russet potatoes that are wrapped in foil and buried in campfire coals. They come out with crispy skin and a perfectly fluffy, tender interior. Top them with campfire chili and call it a meal, or load them up with your favorite toppings and enjoy alongside your camping ribs.
You may be wondering if baked potatoes in a campfire are just like the ones you make in your oven at home. Not exactly. The skin does get crispier, and sometimes even a little burned. However, the interior is also so much fluffier and creamier than oven-baked potatoes, and is perfect for topping with plenty of butter and sour cream (or you could take them to the next level and turn them into stuffed potatoes). Plus, you get to enjoy them in the great outdoors, around a campfire. What's better than that?!
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Why This Recipe is Great for Camping
- They only require 3 ingredients, and don't take up any cooler space.
- They cook directly in the fire, so there's no dishes to do or special equipment needed.
Ingredients and Substitutions
- Potatoes--You want to use a good baking potato for this recipe. I recommend Russets because their thicker skin will protect the flesh of the potato. Choose potatoes that are a similar size so that they'll all be finished cooking at the same time.
- Oil--This helps to crisp up the skin. Any neutral oil or olive oil will work here.
Important Steps
- Rub the outside of each potato with oil and sprinkle with salt. Poke a few holes in each potato with a fork. Wrap each potato in foil.
- Prepare a fire and let it burn until there are plenty of hot coals. Bury the potatoes in the coals and cook until tender.
FAQs
Yes, you can. Skip the oil and salt and simply bury your potatoes in the hot coals. The skins will be too charred to eat but the interior of the potato will be soft and fluffy after 30 to 60 minutes. Simply scoop out the center of the potato and enjoy.
To check your potatoes without unwrapping them, insert a long skewer into the center of the potato. It should slide in easily. If there is any resistance, give it another 10 minutes and check again.
This helps to draw some of the moisture out of the potato when baking, resulting in a fluffy, tender baked potato.
Tips and Troubleshooting
- Use a double layer of aluminum foil to help prevent the skins from burning.
- The potatoes get very hot during cooking. Use long handled tongs to remove them from the coals and let them sit for a few minutes before opening them.
- This recipe is suitable for gluten-free diets. Without the toppings, it is also suitable for dairy-free and vegan diets.
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Recipe
Campfire Baked Potatoes
Ingredients
- 4 large Russet potatoes
- 2 tablespoons oil
- Kosher salt
- Butter, sour cream, bacon bits, chives for serving (optional)
Instructions
- Build a campfire and let it burn until you have a bed of hot coals.
- Rub each potato with oil and poke a few holes in it with a fork. Sprinkle with salt.
- Wrap each potato individually with two layers of foil and bury them in the coals. Cook until the center is soft, turning occasionally, 45 to 60 minutes.
- Let cool for a few minutes before unwrapping. Top with butter, sour cream, bacon, chives, or any other favorite potato toppings.
Notes
- Potato size--Choose potatoes that are a similar size so that they're finished cooking at the same time.
- Avoid direct flame--Always cook the potatoes in hot coals, not direct flame to prevent burning.
- Use tongs--The potatoes get very hot during cooking. Use long handled tongs to remove them from the coals and let them sit for a few minutes before opening them.
- Dietary--This recipe is suitable for gluten-free diets. Without the toppings, it is also suitable for dairy-free and vegan diets.
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