campfire cooking

These cheesy potatoes from Delish.com are so good, even non-campers love them.

Campfire Potatoes

lb. mini Yukon Gold potatoes, quartered

olive oil

garlic powder

oregano

Kosher salt

black pepper

c. mozzarella

c. Parmesan

parsley,

red pepper flakes,

I make these all the time! Love them. But I always have to precook them in the microwave first to soften them up. Then they dont take very long in the oven or on the grill.

Would have liked to have them work. I baked them in the oven at 425 for about 40 minutes and still too hard to eat.  15 minutes was not even close. Try 425 for an hour.  Well that was my experience.

I made 2 batches of these tonight as they were such a hit!  After reading the reviews; I was concerned about cooking time and put them on the grill way before our steaks.  As it turns out--there was no need for any concern.  I substituted with red potatoes & cheddar cheese, and eliminated the parmesan. The first batch was grilled 10 minutes each side and was fine, but definitely into the roasted range.  I did the second batch at 8 minutes each side, and it was perfect.  These potatoes are an excellent side dish--FAST & EASY.  They are delicious as is or served with sour cream.  Next time, I think that I'll add some cooked bacon to the packets as well.  Definitely, a keeper recipe!

https://streaming.hearstdigitalstudios.com/7d3fbc72-fc8a-421b-af13-a135d4be4e6c/video_rover_16x9_1080p_hd_1559074259_69593.mp4

You're going to want to make these with or without a campfire.

Campfire Potatoes Are The Cheesy Side Your BBQ Needs

These Cheesy Campfire Potatoes cook in foil for a simple side dish you can cook entirely on the grill!

Cheesy Campfire Potatoes

baby potatoes (halved

onion (thinly sliced)

garlic (minced)

butter (diced)

cheddar cheese

parsley (chopped)

salt and pepper (to taste)

chicken broth

Place 2 large pieces (at least 20 inches long) of heavy-duty aluminium foil over each other to form a cross.

Place potatoes and onion in middle of foil. Sprinkle with cheese, butter, garlic, parsley, salt and pepper; drizzle with olive oil. Carefully toss with clean hands to coat potatoes.

Fold up the sides of the foil to form a &quot;bowl&quot; and pour chicken broth over potatoes, then fold foil down and seal pouch well.

Prep foil packet:

On grill/fire: Over medium heat, cook potatoes in foil for 30-40 minutes, or until tender.

In oven: Bake foil packet at 425°F for around 30-35 minutes, or until done.

Careful when opening the packets – hot steam will escape!

Cook foil packet:

These Campfire Meatloaf Foil Packets are great for camping, glamping or for an easy weeknight dinner made with turkey meatloaf, BBQ sauce and succotash.

Campfire Dinner Meatloaf Foil Packets

corn kernels (from 2 medium ears)

red bell pepper (diced (3/4 cup))

frozen shelled edamame (thawed (or lima beans))

shallot (diced (1/4 cup))

salt

black pepper (to taste)

turkey

quick cooking oatmeal*

Kansas City Style BBQ Sauce (divided,

onion

marjoram

Preheat the grill to high heat, covered. Place 4 large (10 x 18-inch pieces of heavy-duty aluminum foil on a flat surface.

Place the vegetables in a medium bowl and mix well with olive oil, 3/4 teaspoon salt and black pepper, divide between 4 pieces of foil and place in the center of each.

In a medium bowl combine ground turkey, oatmeal, 3 tablespoons bbq sauce, onion, egg, 3/4 teaspoon salt and marjoram, mix well. Divide mixture into 4 equal portions. Shape each portion into a 4 x 2½ –inch free-form loaf. Transfer to the foil over the veggies. Brush the remaining 3 tablespoon BBQ sauce over the top of the loaves.

Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.

Grill covered on direct heat over the flames for 10 minutes. Move to indirect heat (away from the open flame until the meatloaf is cooked through in the center, about 20 to 25 minutes. Use gloves or tongs to remove and carefully open. Serve with more (optional) bbq sauce on top, if desired.

To bake in the oven, preheat oven to 425F and cook about 25 to 30 minutes.

Oven Directions

Campfire baked apples are the perfect camping dessert for those colder nights around the campfire. The salted caramel really takes this classic camping dessert to a new level!

Caramel Pecan Campfire Baked Apples

baking apples, (Granny Smith, Fuji, Gala)

tbsp salted caramel sauce

tbsp chopped pecans, (for topping)

tbsp salted butter, (softened)

old fashioned rolled oats

pecans

tsp apple pie spice

brown sugar

In a small bowl, mix the oats, pecans, apple pie spice, and brown sugar. Add in the softened butter and mix until a crumble forms.

Core

Core the apples and stuff them with the crumble filling.

Mix the filling:

Wrap

Wrap each apple in parchment paper first, followed by 2 layers of heavy duty aluminum foil. Place the wrapped apple over campfire coals, not flames.

Rotate

Bake for 35-45 minutes, rotating about every 10 minutes, so that the apple cooks evenly. Add in fresh coals from the fire as needed.

For Campfire Coals Cooking:

Line

Line the dutch oven with parchment paper and place your stuffed apples inside with the filling facing up so that it doesn&#39;t fall out. Cover with the dutch oven lid.

Place

Place campfire coals below and on the lid of the dutch oven. Note: You want most of the heat to be on the lid.

Bake

Bake for 35-40 minutes until the apples have softened.

For Dutch Oven Cooking:

Remove

Once the apples are cooked, remove them from the heat. If you cooked the apples in foil, be careful as you open them because they will be hot!

Top with a drizzle of salted caramel sauce and chopped pecans. Serve hot and enjoy!

Serve:

Campfire banana boats are a classic camping dessert. There are endless ways to customize them to create your own gooey and delicious banana boat creations!

Campfire Banana Boats

bananas*

chocolate chips (dark, milk,

mini marshmallows

graham crackers

strawberries (diced)

peanut butter

coconut

blueberries

raspberries

caramel sauce

Nutella

hazelnuts

almonds

Prepare

Layout 3 pieces of heavy-duty aluminum foil. You can also use a piece of parchment paper as the first layer if desired.

Slice

Leave the skin on the banana and slice through the banana to the skin on the other side, but not all the way through.

Fill

Fill the split with chocolate chips, marshmallows, and any other fillings you want.

Fold

To fold the packets, bring the two longest edges of foil towards each other and roll them together to create a seal. Then, fold in the sides. Repeat the same folding process two more times for a total of three pieces of foil per packet.

Cook

Move some hot coals from the fire aside and place the banana boats on top of the coals. Cook for about 10-15 minutes, flipping about halfway through. The banana boats are done when the banana becomes soft and the filling is melted.

Once done, carefully remove from the heat and open the packets. They will be hot!

Top with crushed graham crackers or use whole graham crackers for dipping into the gooey melted banana boats.

Camping Breakfast burritos are easy to put together and full of delicious sausage, eggs, crispy fried potatoes, and melted shredded cheese.

Camping Breakfast Burritos

flour tortillas

potatoes peeled (chopped, cooked)

bacon

eggs scrambled

cheddar cheese grated

salt & pepper

green onions sliced

Toppings

salsa sauce

Sour cream

Cilantro

Mix all cooked ingredients together.

Fold in a tortilla. Wrap in foil

Add to plastic zipper bag or portable container. Until ready to eat.

Take out when ready to eat.

Cook 10-15 min or until cheese is melted.

Serve and enjoy!

Gently steamed in a buttery beer broth, these Dutch oven mussels are the ultimate camping seafood dinner.

Dutch Oven Mussels

salted butter

shallots (finely chopped)

beer

(900 g) fresh mussels (scrubbed and de-bearded)

Italian parsley

Bread (for serving (optional))

Prepare a campfire and let it burn down to hot embers or low flame.

Melt

Place a large cast iron Dutch oven over the heat and add the oil and butter.

Sauté

When the butter is melted, stir in the shallots and garlic, sautéing until softened and fragrant, 1 to 2 minutes.

Pour

Steam

Add the mussels and cover the Dutch oven. Cook until most of the mussels have opened, 5 to 7 minutes.

Serve

Carefully remove the Dutch oven from the heat and sprinkle with parsley. Serve with campfire garlic bread or crusty bread, if desired.

Take your Dutch oven cooking to the next level with this simple classic beef meatloaf, topped with tangy glaze.

Dutch Oven Meatloaf

bread crumbs

milk

½ pounds (680 g) beef

egg (lightly beaten)

½ medium onion (grated (about ⅓ cup))

Worcestershire sauce

ketchup

yellow mustard

Prepare hot coals or embers for Dutch oven cooking. You&#39;ll need to start with 24 coals. They&#39;re ready to use when they&#39;re glowing and covered in white ash.

Soak

In a large bowl, combine the bread crumbs and the milk and stir together. Let soak for 5 minutes.

Add the beef, egg, onion, Worcestershire sauce, salt, and pepper and use your hands to mix everything thoroughly.

Shape

Shape the mixture into a 5-by-7-inch rectangle (about 1 1/2 inches tall) on a piece of parchment paper. Use the sides of the parchment to lift the meatloaf into the Dutch oven, then cover with the lid.

Place the Dutch oven in the fire pit and arrange 8 coals below it and 16 on the lid. Cook for 30 minutes. After 15 minutes, begin preparing another batch of coals.

Make the meatloaf

While the meatloaf is cooking, mix the ketchup, mustard, and Worcestershire sauce together in a medium bowl.

Brush

After the meatloaf has cooked for 30 minutes, uncover it and brush it all over with the glaze.

Cover the Dutch oven and arrange a new batch of hot coals (8 on the bottom and 16 on the lid). Cook until the internal temperature of the meatloaf reaches 165°F (74°C) on an instant read thermometer, 15 to 20 minutes more.

Rest

Remove the Dutch oven from the heat. Use the parchment to remove the meatloaf from the pot and let it rest for 10 minutes before slicing and serving.

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Top 9 campfire cooking recipes from across the web

The most viewed campfire cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Campfire Potatoes

Cheesy Campfire Potatoes

Campfire Dinner Meatloaf Foil Packe...

Caramel Pecan Campfire Baked Apples

Campfire Banana Boats

Camping Breakfast Burritos

Dutch Oven Mussels

Dutch Oven Meatloaf

Savoury Oatcakes Recipe

The most viewed campfire cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine