Name: Foil Creamy Baked Potato
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Ingredients: 1 large potato; 1/2 yellow onion; 1/2 cup heavy cream; 1 cup shredded cheese; 1 teaspoon herb rub

Cooked in foil and placed in the campfire coals, these creamy baked potatoes are a delicious camping dish packed full of flavor. They are a step up from the traditional baked potato, which is simply cooked as-is. These potatoes are layered with onions and cream, then cooked until perfectly tender.

Similar to a potato bake or potato au gratin, they include cream, onions, and cheese to create a rich potato dish. Changing the size of the potatoes used determines whether this is something to share or an individual portion. A large russet potato can serve to one person as part of a smaller meal, or be shared by two people if part of a large meal.

The flavor can be varied by the cheese selection and the amount of herb rub used. If you want to scale this up to a full meal, consider adding additional protein to the foil pack such as bacon, ham, or sausage.

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A baked potato sitting in a pool of creamy cheese sauce, in foil.

Once the potato is soft and can be squeezed easily, open the foil to reveal the creamy baked potato.

A raw Hassleback potato is sitting on a sheet of foil with each sliced filled with onion.

Sliced onion is placed into each cut in the Hassleback potato, prepared prior to cooking.

A prepared raw baked potato with cream and cheese, ready to wrap in the foil it is sitting on.

Once all the ingredients are in and on the potato it can be wrapped tight and placed in the campfire.

Looking longways down a creamy baked potato still sitting in the foil it was cooked in.

Once cooked, the tender sliced potato sits in a cheesy cream sauce.

A close up photo of the cooked creamy baked potato sitting in a creamy sauce in the foil.

Cutting the potato carefully in a Hassleback-style is important to the mingling of flavors.

Foil Creamy Baked Potato Recipe

Saffron Hodgson

reviews

Cooked in foil and placed in the campfire coals, these creamy baked potatoes are a delicious camping side packed full of flavor.

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Preparation 25

Cook 1 30

Ready in 1 55

Servings Servings

CourseSide Dish

InfluenceGlobal

DifficultyBeginner

MethodBake

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Ingredients

1 large potato
1/2 yellow onion
1/2 cup heavy cream
1 cup shredded cheese
1 teaspoon herb rub

Equipment

foil

Directions

Wash the potato, removing any dirt. Slice the potato in a Hasselback style, cutting most of the way through but not quite, leaving a small bit connected to the potato so it remains whole.
Thinly slice the onion and place it in between each potato slice.
Place the onion-filled potato onto two sheets of foil and pull up the foil slightly to act as a bowl around the potato.
Drizzle the cream onto the potato making sure it has the opportunity to get into the gaps between the potato slices. Top evenly with the grated cheese, then sprinkle with the herb rub.
Wrap the first sheet tightly around the potato. Turn 90 degrees then wrap the potato in the second piece of foil, this time focusing on creating an air-tight seal, rolling the foil in.
Place the foiled potato in the coals, but away from the burning part of the fire. Leave for 45 minutes then place into a fresh set of coals to finish the cooking process.
When cooked the potato will be soft when squeezed. Remove from the coals, make sure there are no hot lumps of coal still attached, then rest 5 minutes before opening.
Carefully open the foil being cautious of any steam that may escape. Serve on a plate or eat directly out of the foil.

Nutritional Information

Calories: 589kcalCarbohydrates: 38gProtein: 19gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 141mgSodium: 386mgPotassium: 924mgFiber: 5gSugar: 3gVitamin A: 1471IUVitamin C: 39mgCalcium: 484mgIron: 2mg