Campfire or Oven Pepper Jack and Bacon Potatoes
Smoky, cheesy, and irresistibly savory, these Campfire or Oven Pepper Jack and Bacon Potatoes are the ultimate side dish for outdoor adventures or cozy nights in. Featuring tender, bite-sized Russet potatoes seasoned with garlic, paprika, and a touch of olive oil, this recipe highlights the bold flavors of crumbled crispy bacon and gooey pepper jack cheese. Wrapped in individual foil packets, these hearty potatoes can be cooked over a crackling campfire or baked to perfection in your home oven. The recipe’s simplicity and versatility make it a crowd-pleaser, whether paired with grilled meats or served as a standalone treat. Topped with fresh scallions for a burst of color and freshness, these foil-pack potatoes deliver crunchy, creamy, and spicy goodness in every bite. Perfect for camping trips, backyard BBQs, or weeknight dinners—this dish is comfort food at its finest!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 slices Bacon
- 1.5 cups (shredded) Pepper jack cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks (thinly sliced) Scallions
- 4 sheets (12x12 inch each) Aluminum foil
Instructions
Preheat your campfire grill or oven to 375°F (190°C).
Wash the potatoes thoroughly and cut them into 1/2-inch cubes. Leave the skins on for extra texture and flavor.
In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Place cooked bacon on paper towels to drain excess grease, then crumble into small pieces once cool enough to handle.
In a large mixing bowl, combine the cubed potatoes, olive oil, garlic powder, paprika, salt, and black pepper. Toss well to coat the potatoes evenly.
Tear four 12x12 inch sheets of aluminum foil. Divide the seasoned potatoes equally among the sheets, placing them in the center of each sheet.
Add a small pat of butter (about 1/2 tablespoon) on top of the potatoes in each foil packet.
Sprinkle an equal amount of shredded pepper jack cheese and crumbled bacon over the potatoes in each packet.
Seal the foil packets tightly by bringing the edges together and folding them over several times to create a secure pouch.
Place the foil packets on the campfire grill or in the preheated oven. Cook for 35-40 minutes, turning the packets halfway through cooking, until the potatoes are tender and nicely browned.
Carefully open the foil packets (watch out for steam), and garnish with sliced scallions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 9.0 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1363 mg | 105% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4297 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
