Campfire cooking doesn't have to mean dehydrated meals or flavorless energy bars. With a bit of ingenuity, you can cook almost anything, including baked potatoes, over a campfire, especially if you have a grill grate. The challenges to overcome in campfire cooking are inconsistent and unpredictable temperatures - foods often burn or don't cook evenly - and ashes or sand in your food. Heavy-duty aluminum foil can help minimize both problems.
Step 1
Wrap the baked potato completely in a sheet of heavy-duty aluminum foil. The foil protects the baked potato from burning and also keeps sand and ashes out.
Step 2
Place the baked potato onto the grill. The grill should be positioned at least 4 to 6 inches above the fire. If the flames are higher than this amount, allow them to die down first.
Step 3
Reheat the baked potato for eight to 15 minutes, turning it over halfway through the cooking time so it doesn't burn. Remove the potato from the grill after 15 minutes and check it. Rewrap and return the potato to the grill for a few more minutes if it is still cold, but check on it frequently. Campfire heat is unpredictable and foods burn quickly.
Step 4
Cut the heated potato open and add butter, salt and pepper to taste.
Tips and Warnings
- Reheating a baked potato is a simple process requiring only a few minutes on the campfire. If you are cooking a raw potato, though, pierce the potato in several places with a fork. Wrap it well in aluminum foil and place it on the grill. If you lack a grill, place it in the coals at the edge of the campfire or in an empty soup can to keep out the ashes. Cook the wrapped potato for 30 minutes to one hour, turning and checking it frequently.
Things You'll Need
- Heavy-duty aluminum foil
- Butter
- Salt and pepper
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