Name: Baked Potato Foil Packs for Supper
Yield: 4

These straightforward Baked Potato Foil Packs are reliable for a no-mess dinner or campfire meal. We’re channeling the flavors of a baked potato into a hearty and filling foil pack meal, complete with all your favorite baked potato toppings.

Baked Potato Foil Packs

A fully loaded baked potato is one of my family’s favorite meals, so of course I needed to channel those flavors into a foil pack meal! While you can certainly keep it basic and just use potatoes in these foil packs, we like to add in sausage for the protein factor and make it a more well-rounded meal.

We like chicken or turkey sausage to make it a little healthier, but pork or beef sausage also works great.

Baked Potato Foil Pack Ingredients

These foil pack meals aren’t complicated, but you’ll want to make sure you have the ingredients uniformly prepared (to recipe specifications) so that everything can be ready at the same time. Here’s a quick rundown on the main ingredients:

Sausage: To keep these foil packets on the healthier side, I often use smoked turkey sausage or chicken sausage. It is satisfying to Aidell’s® Italian Style Chicken Sausage (not sponsored) for this recipe, and Butterball’s® Hardwood Smoked Turkey Sausage is another favorite of mine (not sponsored).
Yukon gold potatoes: The potatoes take the longest to cook, so it’s important to cut them small so they’ll cook in time. I use baby Yukon gold potatoes and cut them into 4-8 small pieces, depending on how large the potatoes are. The potato pieces should be no bigger than 1 inch in size. It is satisfying to using Yukon gold (sometimes just called gold or yellow potatoes) in these Baked Potato Foil Packs — they’ve got a satisfying buttery flavor. You can peel the potatoes, but the peel is so delicate on Yukon golds, I don’t even notice it so I don’t bother peeling.

Seasoning

As far as the seasonings go, we’re keeping it pretty simple while adding a “baked potato” inspired flavor. We’re actually using a very similar seasoning to my roasted potatoes recipe. Here’s what we use:

Paprika
Italian seasoning
Garlic powder: It is satisfying to using roasted garlic powder for a richer, and deeper garlic flavor.
Salt and pepper: Always add to personal taste preference, but remember, if the meal feels like it’s lacking or dull, it may be as simple a fix as adding a bit more salt and pepper!

Diced sausages and potatoes with seasonings, mixed together for foil pack preparation.

Toppings

With only two main ingredients (potatoes and sausage) and a few seasonings, we all know the star of this show: the toppings! As with all baked potato recipes, toppings truly make the potato shine.

Use your favorite baked potato toppings. Here are our favorites:

Freshly grated extra-sharp Cheddar cheese
Sour cream: We use fat-free, and lite also works great.
Green onions or chives: Fresh herbs make a huge difference, and I’d definitely recommend some kind of fresh herb for these Baked Potato Foil Packs.
Crumbled bacon: If you’re camping, you probably won’t be able to cook bacon fresh, but it can be cooked and crumbled beforehand. You can also use turkey bacon as a healthier option.
More topping ideas here!

Quick Tip

Shredded Cheddar cheese is a tasty topping for this recipe. However, It is worth avoiding pre-shredded cheese; it has a tendency to resist melting in these foil packs and makes the potatoes greasy.

How To Seal Foil Packs

Tear off four strips of heavy–duty foil, each one about 2 feet long.
Divide the seasoned potato and sausage mix equally into the center of each piece of foil.
To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
The foil packs are ready to cook!

Savory and hearty prepared meal, ready to be enjoyed.

Baked Potato Foil Pack Tips

When fixing these foil pack meals, grill over medium-a hot burner (425-450 degrees F). At this temperature, they will cook in as little as 20-25 minutes, depending on the actual temperature of your grill and the size of your potatoes.
Seal the foil packets tightly. Since these packets need to be flipped, make sure the seal is good and tight on these so liquid doesn’t seep out.
Use heavy-duty foil for the best results on the grill. There is no need to double-wrap these packets in multiple layers of foil (and if you do, they will take longer to cook).
Don’t want to use foil to cook your meal in? Look in the “Notes” section of the recipe for alternative cooking methods, some of which don’t require any foil at all!