Campfire Potatoes 
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Ingredients:
1 ½ Pounds potatoes, Yukon Gold, red potatoes or similar, scrubbed, unpeeled and sliced
1 Teaspoon salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
½ Teaspoon black pepper, freshly ground
1 ¼ Cups Colby Jack cheese, or similar, shredded
½ Cup bacon bits
3 Tablespoons salted butter, melted
1 Tablespoon olive oil
Directions:
Cut 2 pieces of aluminum foil into rectangles of about 28 x 12 inches.
Lay one piece down and place the other one at a 90-degree angle across it.
Place the cut potatoes in the middle of the foil.
Sprinkle the salt, garlic powder, onion powder, and ground black pepper over the potatoes.
Add the shredded cheese and bacon bits on top of the potatoes.
Mix the melted butter and oil and pour over the potatoes.
Carefully fold the foil to make a foil packet.
Place on the grill grate of the preheated BBQ.
Cook for 30 to 45 minutes or until the potatoes are cooked to your liking. I checked mine at 30 minutes and added 15 minutes. The cooking time will vary according to the thickness of the potatoes and the type of grill or campfire you’re working with. I recommend that you rotate the foil pack halfway through the cook for even cooking.
Open carefully (there will be lots of steam!) and serve hot.
Notes:
Slice potatoes evenly: Uniform slices help the potatoes cook at the same rate.
Double-wrap the foil: Using two layers of heavy duty aluminum foil prevents leaking and helps cook the potatoes evenly.
Rotate halfway through: This ensures even cooking, especially if your grill has hot spots.
Nutrition:
Calories: 545kcal | Carbohydrates: 40g | Protein: 23g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 1433mg | Potassium: 831mg | Fiber: 7g | Sugar: 2g | Vitamin A: 677IU | Vitamin C: 34mg | Calcium: 339mg | Iron: 2mg
Recipe courtesy of XOXOBella.com