I make these great hands on potatoes beforehand, when everything is going to be cooked on the grill. They're also great for a campfire on a small grill. These potatoes will keep everyone coming back for more! Have recipe in hand!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill for medium heat.

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  • Prepare 8 pieces of aluminum foil with vegetable cooking spray. Combine potatoes, green onion, soup, cheese, (and bacon and mushrooms if using) in a bowl. Season to taste with salt and pepper. Evenly divide the potato mixture among the squares of aluminum foil. Dot with butter. Fold into foil packets, sealing well.

  • Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

Nutrition Facts

535.1 calories; protein 13.7g 27% DV; carbohydrates 69.5g 22% DV; fat 23.8g 37% DV; cholesterol 53mg 18% DV; sodium 632.4mg 25% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2006
Tried these last night and they turned out great! Instead of doing individual packets I cut the recipe in half for just the two of us and bought an 8x8 throw away aluminum foil baking pan. Mixed them up in a bowl and dumped them in the pan and covered it with foil. Put them on the grill for 25 minutes and they were done. Very good and easy to make - will make again! Read More
(96)

Most helpful critical review

Rating: 3 stars
07/08/2011
Made these today on my gas grill, would rate 5 stars for taste however I cooked these for over an hour. I thought I was going to run out of propane. Potatoes were still hard. Had to nuke these to soften up after all that so I would microwave just the potatoes prior to grilling as to help them cook in a normal amount of time. Read More
(8)
85 Ratings
  • 5 star values: 61
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
11/09/2006
Tried these last night and they turned out great! Instead of doing individual packets I cut the recipe in half for just the two of us and bought an 8x8 throw away aluminum foil baking pan. Mixed them up in a bowl and dumped them in the pan and covered it with foil. Put them on the grill for 25 minutes and they were done. Very good and easy to make - will make again! Read More
(96)
Rating: 5 stars
07/20/2008
We have cooked this twice now, and it can be tricky. The first time, we did a test run before we went camping and cooked it on the gas grill. We substituted yellow onions with green onions and substituded cream of mushroom soup with cream of chicken soup, and add more cheese than the recipe calls for. The packet we tested after 20 minutes still had raw potatoes and took 40 minutes to cook. The other two packets we didn't test, and, what I didn't realize at the time was my husband had cooked the other two packets over direct heat, cooking them faster and they were burned by the time we caught it (after 40 minutes). The burning was our fault. The second time we cooked this when we went camping. We skipped stirring the ingredients in a bowl. After spraying both sides of tin foil with olive oil non-stick spray, we just compiled the ingredients directly on the tin foil. (We were tent camping and wanted as few dishes to wash as possible.) We again substitued green onions with yellow onions and cream of mushroom soup with cream of chicken soup, and added more cheese than the recipe calls for. We didn't use any butter. We layered the potatoes and onions and kind of tossed with our clean hands, then added the rest of the ingredients. We cooked over charcoal briquettes in a camp fire, but had to add some pieces of kindling occasionally to keep the fire hot enough to cook. We cooked the packets for about 30 minutes, and they were perfect, not burned at all but cooked well. Read More
(71)
Rating: 5 stars
03/08/2014
This recipe is a staple for us while camping. Little fuss, little muss! We rotate back and forth between cream of mushroom and chicken soup depending on what's grilling... HELPFUL HINT: To cook a little faster precook your potatoes, but do not slice them until you are ready to cook - this saves on propane or briquettes. Or buy the Simply Potatoes which are already pre-sliced and ready to go. Great timesaving steps!!! Read More
(36)
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Rating: 4 stars
07/26/2008
This is a good recipe. I changed mine up... made it a little differently. I used frozen diced potatoes, diced onion & green pepper, cheddar cheese soup, butter, garlic, medium sharp cheddar, sea salt, garlic, paprika, fresh cracked pepper, parsley & foil over an 8x8 baking pan on the grill. Everybody loved it. Thanks! :) Read More
(35)
Rating: 5 stars
05/26/2008
AWSOME!!! These are fantastic!!! I have tried doing potatoes several different ways on a campfire and they have never come out good until now! I wasn't sure how we would know when they were done well, but the soup creates steam and the foil packs began to inflate. When that starts to happen they are done. I cooked these first and then pulled them off and cooked our chicken, which also took a while. These were still piping hot when we unwrapped them even after sitting all that time. My suggestion would be to cook these first. As they sit the flavors blend together better! The only change I made was that I had no cream of mushroom so I used cream of chicken. Even my finicky three year old LOVED them!!! Read More
(23)
Rating: 5 stars
10/27/2008
Fantastic flavor and wonderful addition to campfire meals. I only wish we'd brought more ingredients so we could make them again. We used 2.5 really large potatoes. Read More
(20)
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Rating: 5 stars
07/21/2006
This tastes great!!!! I I put heavy duty tin foil in a retangular baking dish and layered all of the ingredients except the cheese...folded it up (poked 2 steam holes in top of foil)and baked for about 40 min. or so at 350...The time depends on how large or small the potato's are diced..The smaller the dice the less cooking time...then I opened the package springkled the cheese on top -- along with some grated parmesean cheese and let it bake a little longer until the cheese was melted and bubbly...The flavors are really terrific and no messy cleanup -- just serve and toss the foil. Read More
(18)
Rating: 5 stars
09/14/2010
If you find that your potatoes (or anything else cooked in tinfoil) try layering tinfoil wet news paper and tinfoil again. It really helps to keep food from burning! Read More
(12)
Rating: 5 stars
08/05/2009
My bf and I thought these were great! I peeled and thinly sliced the potatoes and cut the slices in half. I highly recommend the medium heat as they will burn on the bottom if the coals are too hot. These were perfect in about 15 minutes. Also make sure to grease the inside of the foil really well. Next time I will try Cream of Chicken soup and add the green onions. TIP: Try sprinkling a little powdered parmesan on the potatoes once they are off the grill wonderful! Read More
(12)
Rating: 3 stars
07/08/2011
Made these today on my gas grill, would rate 5 stars for taste however I cooked these for over an hour. I thought I was going to run out of propane. Potatoes were still hard. Had to nuke these to soften up after all that so I would microwave just the potatoes prior to grilling as to help them cook in a normal amount of time. Read More
(8)