Smoky Foil-Pack Loaded Cheddar Bacon Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Quick Ingredients

• 2 lb russet potatoes, scrubbed and cut into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 tbsp unsalted butter (1 tbsp per packet)
• 1 cup (4 oz) shredded sharp cheddar cheese
• 3 green onions, thinly sliced
• Optional: sour cream and hot sauce, for serving

Do This

• 1. Preheat grill to medium-high (about 400–425°F / 200–220°C) or oven to 425°F / 220°C. Cut 4 large sheets of heavy-duty foil.
• 2. Cook chopped bacon in a skillet over medium heat until just crisp, 8–10 minutes. Drain on paper towels.
• 3. Toss cubed potatoes with olive oil, salt, pepper, garlic powder, smoked paprika, and half the green onions.
• 4. Divide potatoes among foil sheets, mound in the center, and top each pile with 1 tbsp butter.
• 5. Fold foil tightly into packets, sealing well. Grill or bake 30–35 minutes, flipping packets halfway, until potatoes are tender.
• 6. Carefully open packets, top each with cheddar and most of the bacon, and cook uncovered 3–5 minutes to melt cheese.
• 7. Finish with remaining bacon and green onions. Serve hot, straight from the foil, with sour cream and hot sauce if you like.

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Why You’ll Love This Recipe

• All the flavors of a fully loaded baked potato, but smokier, cheesier, and cooked in its own foil packet.
• Perfect both as a hearty side and as a main when you pile on extras like sour cream or leftover chili.
• Minimal cleanup: everything cooks in heavy-duty foil, so the pan essentially cleans itself.
• Flexible cooking: works on the grill, over a campfire, or in your home oven.

Grocery List

• Produce: Russet potatoes, green onions
• Dairy: Unsalted butter, sharp cheddar cheese, optional sour cream
• Pantry: Thick-cut bacon, olive oil, kosher salt, black pepper, garlic powder, smoked paprika, optional hot sauce

Full Ingredients

Foil-Packet Loaded Potatoes

• 2 lb russet potatoes (about 3–4 medium), scrubbed and cut into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (for that smoky, campfire flavor)
• 4 tbsp unsalted butter (1 tbsp for each packet)
• 1 cup (about 4 oz) shredded sharp cheddar cheese, packed
• 3 green onions (scallions), thinly sliced, divided (reserve some for garnish)

For Serving (Optional but Highly Recommended)

• 1/4–1/2 cup sour cream
• Hot sauce, to taste
• Extra black pepper or smoked paprika for sprinkling

Step-by-Step Instructions

Step 1: Preheat and Prep Your Foil

Preheat your grill to medium-high heat, about 400–425°F (200–220°C), or preheat your oven to 425°F (220°C).
If using a grill, set it up for indirect cooking if possible (so the packets are not directly over roaring flames).

Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 x 16 inches.
If you only have regular foil, double-layer each sheet to prevent tearing and leaking.
Set the foil sheets aside on a baking sheet or large tray so they are easy to fill and move.

Step 2: Cook the Bacon Until Just Crisp

Place the chopped bacon in a large skillet over medium heat.
Cook, stirring occasionally, until the bacon is browned and just crisp, 8–10 minutes.
You want it fully cooked but not dry, so it can stay meaty and flavorful in the finished packets.

Transfer the bacon pieces to a paper towel–lined plate to drain.
Discard most of the bacon fat, or save it for another use; you do not need it for the potatoes since we will use olive oil.
Set the bacon aside to cool slightly. You will divide it: some goes inside the packets, some on top at the end.

Step 3: Season the Potatoes

While the bacon cooks, scrub the potatoes well and cut them into 1/2-inch cubes.
Try to keep the cubes even in size so they cook at the same rate.

In a large bowl, combine the potato cubes, olive oil, kosher salt, black pepper, garlic powder, and smoked paprika.
Add about two-thirds of the sliced green onions (reserve the rest for garnish) and half of the cooked bacon.
Toss everything thoroughly so the potatoes are evenly coated with the oil, spices, and bacon.

Step 4: Build the Foil Packets

Divide the seasoned potato mixture evenly among the 4 foil sheets, mounding it in the center of each sheet.
Try to keep the piles compact rather than spread out; this helps the potatoes steam and get tender.

Top each mound of potatoes with 1 tablespoon of butter.
Now fold the foil over the potatoes: bring the long sides up to meet over the center and fold them together tightly several times,
then fold and crimp the short ends so you have a well-sealed packet.
Make sure there are no large gaps where steam can escape; the trapped steam is what cooks the potatoes through.

Step 5: Cook the Packets Until Tender

Place the packets seam-side up on the grill grates (over indirect or medium heat) or on a rimmed baking sheet in the oven.
Cook for 30–35 minutes, flipping the packets once halfway through if using a grill,
until the potatoes are very tender when pierced with a fork.
If your potato cubes are on the larger side, you may need a few extra minutes.

To test for doneness safely, carefully open one packet away from your face to avoid steam, poke a potato with a fork,
then reseal if it needs more time.

Step 6: Load Them Up with Cheese and Bacon

When the potatoes are tender, carefully open each packet just enough to expose the top.
Divide the shredded cheddar cheese evenly over the hot potatoes, then sprinkle with the remaining cooked bacon.

Return the open packets to the grill or oven and cook, uncovered, for 3–5 minutes,
just until the cheese is fully melted and gooey and the edges of some potatoes start to get a little gnarly and browned.
Remove from the heat and let the packets sit for 2–3 minutes to cool slightly.

Step 7: Garnish and Serve Hot

Sprinkle the packets with the remaining sliced green onions.
If you like, add small dollops of sour cream, a dash of hot sauce,
and a final pinch of black pepper or smoked paprika right on top.

Serve the foil packets directly on plates (foil and all) or slide the cheesy, bacon-loaded potatoes into shallow bowls.
Eat them as a smoky, hearty side alongside grilled steaks, burgers, or sausages,
or treat one packet per person as a main dish by adding extra toppings like chili, pulled pork, or more veggies.

Pro Tips

• Cut evenly: Keep potato cubes close to 1/2 inch so they cook at the same speed and get tender in the center.
• Use heavy-duty foil: Regular foil can tear easily; double it up if needed to avoid leaks and lost butter.
• Do not skimp on salt: Potatoes soak up salt. Taste a cooked piece and sprinkle a little more over the top if it seems flat.
• Grill for extra smoke: Cooking over charcoal or adding a small wood chunk near your gas grill burners will deepen the smoky flavor.
• Add cheese at the end: Melting the cheese in the last few minutes keeps it stretchy and prevents it from getting oily or overcooked.

Variations

• Ranch & Chive: Replace the garlic powder and smoked paprika with 1 tbsp dry ranch seasoning, and use fresh chives instead of green onions.
• Jalapeño Popper Style: Add 1–2 thinly sliced jalapeños to the potatoes, and swap half the cheddar for pepper jack. Finish with a spoonful of cream cheese stirred into each packet before serving.
• Fully Loaded Breakfast: Stir some chopped, fully cooked breakfast sausage into the potatoes with the bacon. Serve each packet topped with a fried or poached egg.

Storage & Make-Ahead

To make ahead, you can chop the potatoes up to 1 day in advance; store them submerged in cold water in the refrigerator, then drain and dry very well before tossing with oil and seasonings.
Bacon can be cooked and crumbled up to 3 days ahead and kept refrigerated in an airtight container.
You can also assemble the raw foil packets (with potatoes, seasonings, and butter) up to 12 hours in advance;
store them in the refrigerator and cook straight from cold, adding a few extra minutes to the cook time.

Leftover cooked packets keep well. Let them cool, then transfer the potatoes to an airtight container and refrigerate for up to 3–4 days.
Reheat in a covered skillet over medium heat, in a 350°F (175°C) oven for 10–15 minutes, or in the microwave until hot, adding a little extra cheese or butter if they seem dry.

Nutrition (per serving)

Approximate values per serving (1 of 4 servings), not including optional toppings:
about 450–500 calories; 26 g fat; 15 g saturated fat; 40–45 g carbohydrates; 4–5 g fiber; 5 g sugar; 14–16 g protein;
around 900–1,000 mg sodium. Actual values will vary based on brands and exact portions.