When you live on the road, sometimes you just want a meal that reminds you of home. Baked potatoes are something we’ve missed living in our van, but recently tried them in the campfire, and it was everything we dreamed it would be.
The potatoes came out perfectly from the fire, and we cooked up the toppings on our new Blackstone Camp Griddle. We decided to top the potatoes with steak, bacon, cheddar cheese, ranch dressing, and green onions. It was the perfect combination and just felt right. You can really be as creative as you’d like with this recipe, though.
Some other combinations that would be good are:
- Ground turkey, 505 Hatch green chiles, sour cream, and cheddar cheese
- Chili, sour cream, cheese, and yellow onions
- Italian sausage, marinara, mozzarella, and basil
- Shredded chicken, Frank’s buffalo sauce, blue cheese crumbles, and green onions
- Breakfast sausage, bacon, scrambled eggs, and maple syrup
This is more of a method and less of a recipe to create anything your heart desires. The foundation of the baked potato is the staple, and then you can go wild. This would also be just as good at home if you’re looking for a way to spice up your weeknight baked potato game.
However you end up making it, we hope you love it. Let us know if you make any variations in the comments below!
Loaded Campfire Baked Potatoes
Serves: 2
Time: 1.5 hours
Ingredients:
- 2 russet potatoes
- 2 Tablespoons olive oil
- 8 oz steak of your choice, diced into 1/2″ cubes (we like top sirloin for this)
- 4 slices of bacon
- 1/2 cup shredded sharp cheddar cheese
- 2 Tbsp butter
- Ranch dressing
- Green onions, sliced
- Salt and pepper, to taste
Directions:
- Get your campfire started and a nice bed of coals going for the potatoes.
- Wash the potatoes and then poke with a fork, which will help let steam out while they cook.
- Rub the outside of the potatoes with olive oil and season with salt.
- Wrap each potato individually in two layers of aluminum foil. You want to make sure that there is enough foil so they don’t burn.
- Place the potatoes on the bed of coals and rotate every 7-8 minutes until they are fork tender, about 1 hour.
- When the potatoes are done, remove them from the fire and open the foil slightly so they can start to cool down while you make your toppings.
- Cook the bacon in a skillet or on a flattop, such as the Blackstone, until it is crispy. Transfer to a paper towel-lined plate and set aside.
- Cook the steak in the same skillet or on the flattop until desired doneness.
- Remove the potatoes from the foil and transfer to plates. They should be cool enough to handle at this point.
- Slice down the middle, and push the potato open from each side to make a little pocket.
- Add 1 Tbsp of butter to each potato, mash it up in the skin, and then top with the steak, crumbled bacon, cheddar cheese, ranch dressing, and green onions (or any other toppings that you’d like). Enjoy!
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