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Cheese-Topped Potatoes in Foil

Whenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    8 servings


  • 2-1/2 pounds potatoes (about 3 large), peeled and cut into 1/4-inch slices
  • 1 medium onion, finely chopped
  • 5 bacon strips, cooked and crumbled
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 slices process American cheese
  • Sour cream, optional


  • Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with onion, bacon, butter, salt and pepper. Place on a large piece of greased heavy-duty foil (about 36x12-in. rectangle). Fold foil around potatoes, sealing tightly.
  • Cook on campfire or in covered grill until potatoes are tender, about 15 minutes per side. Open foil carefully to allow steam to escape; place cheese over potatoes. Cook until cheese is melted, 1-2 minutes. If desired, serve with sour cream.
Editor's Note: For single-serve packets, prepare recipe as directed, dividing mixture among eight smaller pieces of foil. Cook as directed, decreasing time to 10-14 minutes per side and increasing cheese to eight slices.
Nutrition Facts
3/4 cup: 217 calories, 11g fat (7g saturated fat), 24mg cholesterol, 454mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 7g protein.

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