Experience the deliciousness of campfire baked potatoes with our easy recipe. Tender potatoes with crispy skins, cooked to perfection in foil over a campfire, are the epitome of comfort food. Add your favorite toppings and savor the irresistible flavors of this classic outdoor treat.
Poke holes in the Idaho® Russet Potatoes with the tines of a fork 5 to 6 times.
Slather the potato skin in softened butter.
Roll in salt to form a thin crust.
Wrap in a double layer of foil, or a single layer if using heavy-duty aluminum foil
Using tongs, nestle the potatoes into the fire and build the coals up around them.
Cook the potatoes for 30 minutes, then flip them, rearrange the coals as needed to build up back around them, and cook another 20 to 30 minutes.
Cook until fork tender or an instant-read thermometer reads 210°F.
Carefully remove the potatoes from the fire and let them cool for 10 minutes before handling them.
Carefully peel back the foil around the potato using the foil to create a stand for it. Some of the potato skin may be more toasted than other parts due to the coals.
Slice the potato down the center, being careful not to cut it all the way through.
Using your fingers and the foil as a heat barrier, press the potato in to push the meat of the potato up.
Fluff it with a fork and top it with butter, a pinch of salt and pepper, and any of your desired toppings.
Notes
Add some green onions instead of chives to the top of the potatoes for a more intense onion flavor!
Want some fun? Set up a toppings bar and let people pick and choose what they put on their potatoes. Broccoli, cheese, even melted cheese, compound butters, and sliced grilled steaks or leftover smoked pork butt are perfect for decking these out.