Whether your grilling and camping season lasts just a few months or all year long, this dish will certainly become a favorite for you and your gang! If you love a loaded baked potato, but need an easier way to achieve the same taste for a crowd, these Loaded Campfire Potatoes are the deliciously perfect solution you’ve been hoping for. The tender potatoes are topped with all the savory bacon you love and enormous amounts of melty cheddar cheese (YUM!). And of course, you can’t forget a sprinkle of those tasty scallions and a dollop of that tangy sour cream!
When serving a group, this ultimate side dish is a dream come true. Loaded Campfire Potatoes will become a welcomed expectation at all of your cookouts and even on your camping expeditions. It’s a great way to feed your crew effortlessly and with an impressive flare. Keep those fabulous flavor fires burning!
Ingredients
- 8 slices bacon, cut into 1-inch pieces, divided
- 3 russet potatoes, thinly sliced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 8 ounces cheddar, grated
- 2 tablespoons sour cream, for serving
- 3 scallions, sliced, for serving
Directions
Step 1 –Prepare the grill for both direct and indirect heat.
Step 2 –Heat a 10-inch cast-iron skillet over direct heat.
Step 3 –Add the bacon to the skillet and cook, stirring often, until it is crispy, about 5 minutes.
Step 4 –Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to cool.
Step 5 –When the bacon is cool enough to touch, crumble it and set aside.
Step 6 –Add the potatoes to the skillet, sprinkle with the salt and the pepper, and stir to coat them with the bacon fat.
Step 7 –Position the potatoes over indirect heat, cover the grill, and cook. Carefully uncover the grill and stir every 5 minutes, until they are tender, about 20 minutes.
Step 8 –Sprinkle the potatoes with the cheddar cheese and position the potatoes over direct heat.
Step 9 –Cook the potatoes, uncovered, until the bottoms of the potatoes are golden and the cheese has melted, about 10 minutes.
Step 10 –Allow the potatoes to cool for 10 minutes.
Step 11 –Dollop the sour cream on top of the potatoes and sprinkle with the scallions and the crumbled bacon.
Step 12 –Serve.
