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Campfire Potatoes

Campfire Potatoes

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These cheesy grilled potatoes are so good, I could eat them without anything else to go with them!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat an outdoor grill for high heat.
  2. On a piece of heavy foil approximately 20x20 inches, place the potatoes and onion. Dot with butter.
  3. In a medium bowl, mix Cheddar cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle the mixture over the potatoes.
  4. Fold edges of foil. Cover potatoes with chicken broth.
  5. Seal foil tightly and place on the prepared grill. Cook 35 to 40 minutes, or until potatoes are tender.
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My husband and I like a lot of spice and these were too bland for us. The initial attempt required lots of added salt and pepper for extra flavor and the chicken broth/Worcestershire added almost no flavor. The second time I made them, I coated the slices in a big bowl with salt, pepper, italian seasoning, about 1/4 tsp. of red pepper flakes and some olive oil. Tossed to coat, placed potatoes on foil, didn't bother with onions, put slices of butter on top, sprinkled with plain shredded cheese and grilled. They were incredible and much easier than the original recipe. No matter how you cook them, you absolutely MUST spray your foil with a cooking spray or you will have a burnt, stuck-on mess!


Try making individual packages,with about half a medium potato each, sliced, and follow the recipe; leave the cheese out and cook as directed (I always omit the broth, add lots of butter, use double foil wrap and make sure it´s well sealed)When they are almost done, open package neatly making a "bowl" with the foil and add cheese, wait until cheese melts. I always serve it with the foil directly on the individual plate, with a rib eye steak and a skewer of shrimps. It looks award winning, and tastes even better.


The worchestershire sauce in these adds a nice little touch I have not experienced in grilled potatoes before. I really liked it. Our grilled ran out of gas, so I had to cook these in the oven, I baked at 400 for 45 minutes and then had to microwave for another 10 because they weren't quite done. I will make again, they were very tasty.