When it comes to campfire cookinâ, you canât beat Bubbaâs Foil-Pack BBQ Potatoes â easy, smoky, and downright addictive. These little foil bundles of joy are crispy on the outside, tender on the inside, and soaked in that sweet, tangy BBQ flavor thatâll make your mouth water faster than a hound dog smellinâ bacon.
Theyâre the perfect side for chili, ribs, or just about anything else that hits a hot grill or fire pit.
đ„ Ingredients
- 4 medium russet or red potatoes, scrubbed and diced (skin on for that rustic feel)
- 1 small onion, chopped
- 1 bell pepper, diced (any colorâll do â Bubba likes red for the sweetness)
- 2 tablespoons olive oil or melted butter
- 3 tablespoons your favorite BBQ sauce
- œ teaspoon salt
- œ teaspoon black pepper
- Optional: a pinch of garlic powder or smoked paprika for extra kick
- Optional toppings: shredded cheese, crumbled bacon, or chopped green onions
đ„ Directions
Step 1: Fire It Up
Get your campfire burninâ good and steady. Youâll want a hot bed of coals â not high flames. If youâre usinâ a grill, preheat it to medium-high heat (about 400°F).
Step 2: Prep the Potatoes
In a big bowl, toss together the diced potatoes, onion, and bell pepper. Drizzle on the olive oil and BBQ sauce, then sprinkle in your salt, pepper, and seasonings. Mix âer up till every piece is good and coated.
Step 3: Wrap It Up
Tear off 4 large squares of heavy-duty aluminum foil. Spoon a hearty scoop of your potato mix into the center of each.
Fold the foil up tight, sealinâ the edges real good so the steam stays trapped inside â thatâs where the magic happens.
Step 4: Cook Over the Coals
Lay the foil packs right on the hot coals (or the grill grate if youâre goinâ easy). Cook about 20â25 minutes, flippinâ halfway through.
Youâll hear the sizzle and smell the BBQ â thatâs when you know youâre gettinâ close. Carefully open one and test a potato with a fork â if it slides in easy, theyâre ready to serve.
Step 5: Serve and Smile
Open up them foil packs (watch out for steam!) and top with shredded cheese, bacon, or green onions if youâre feelinâ fancy.
Eat âem straight from the foil â no plates needed. Bubba says, âThatâs less cleaninâ and more eatinâ time.â
đȘ” Bubbaâs Tips
- Swap potatoes for sweet potatoes if you want a sweeter twist.
- Add a spoonful of sour cream on top if youâre servinâ âem with chili.
- Want extra smoky flavor? Add a handful of soaked wood chips to the fire.
đ§ Storage
Got leftovers (though Bubba doubts you will)? Let âem cool, then store in a sealed bag or container. Keeps up to 3 days in the cooler or fridge. Reheat right in the foil over the fire.
â€ïž Bubbaâs Final Word
âNow thatâs what I call easy eatinâ with big flavor! No fuss, no dishes, and no complaints â just good, smoky taters made the way nature intended.â