There’s something undeniably magical about cooking dinner over an open flame—the crackle of wood, the smoky aroma drifting through the air, and that triumphant moment when you unwrap a foil packet to reveal a bubbling, cheese-studded feast. Ever since my first camping trip as a kid, I’ve been hooked on one-pan meals that feel both hearty and effortless. Enter these Campfire Hot Dog Potato Packets: rustic, comforting, and packed with all the flavors you crave after a long day of hiking or backyard shenanigans. They’re the kind of dinner that makes you grin as you dig in, knowing that cleanup will be as easy as tossing out the empty foil.
I vividly remember the time I attempted my very first foil packet recipe. I was convinced I’d nailed it—until I unwrapped it to find a soggy, undercooked mess. I learned quickly that the right balance of ingredients, precise sealing, and even heat distribution are the keys to foil-packet success. After a few experiments (and a generous share of laughs), I perfected this version that layers tender baby potatoes, sweet onions, melty cheddar, and juicy hot dogs, all finished with a kiss of barbecue sauce. Whether you’re around a roaring campfire or firing up the grill in your backyard, these packets deliver that unbeatable “just-out-of-the-embers” flavor without the fuss.
Not camping? No problem. You can absolutely make these on a charcoal or gas grill, and if you’ve got a reliable hot oven, feel free to do that too. But there’s a certain charm in letting the coals do the work—plus, it keeps your kitchen clean and your helper (that’s you) relaxed and roasting marshmallows instead. Ready to dig in? Here’s how we get started.
Ingredients
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1.5 pounds baby potatoes, halved
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½ cup finely diced onion (optional)
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4 tablespoons butter, cut into cubes
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4 teaspoons garlic salt, divided
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Freshly ground pepper, to taste
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2 cups shredded mild cheddar cheese, divided
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4 hot dogs
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1 cup barbecue sauce
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Heavy-duty aluminum foil
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Nonstick cooking spray
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Preheat and Prep:
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If you’re using a grill, heat it to around 400 °F. For campfire cooking, make sure you have a nice bed of glowing embers rather than roaring flames—this gives you more even heat and fewer flare-ups.
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Tear off four large sheets of heavy-duty foil, roughly 12×12 inches each. Lightly spray one side of each sheet with nonstick cooking spray so nothing sticks when you open the packet.
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Layer the Potatoes:
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Rinse and halve your baby potatoes, then pat them dry with a kitchen towel to remove excess moisture. This helps them crisp up slightly and prevents watery steam inside the packet.
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Divide the potatoes evenly, placing about 1 cup of halved potatoes in the center of each foil sheet.
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Add Onions and Butter:
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If you’re using onions, sprinkle about 2 tablespoons of finely diced onion over the potatoes. The onions will soften and sweeten as they cook, adding a lovely depth of flavor.
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Dot each potato pile with 1 tablespoon of butter. When the butter melts, it carries the garlic salt and cheese flavors into every crevice.
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Season Generously:
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Sprinkle 1 teaspoon of garlic salt and a pinch of freshly ground pepper over each packet. Don’t be shy—this simple seasoning makes all the difference in turning plain potatoes into savory, crave-worthy bites.
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Top with ½ cup of shredded cheddar cheese, letting it nestle into the butter-melted pockets.
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Half the battle is won once your potatoes are seasoned and cheese is nestled in those buttery pockets. Now, we’re ready for the pièce de résistance—the hot dog, that sweet tang of barbecue sauce, and the all-important seal. Follow along, and I’ll share a few tricks I’ve learned (sometimes the hard way) to make sure each packet turns out perfectly every time.
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Layer in the Hot Dog:
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Take one hot dog and lay it directly on top of the cheese layer in each packet. The residual heat from the potatoes and butter will begin to warm the hot dog even before it hits the coals, ensuring everything finishes cooking at the same pace.
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Drizzle with Barbecue Sauce:
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Spoon about ¼ cup of your favorite barbecue sauce over the hot dog and cheese. Feel free to choose a sweet, tangy, or spicy variety—this is where you can really make the recipe your own. The sauce not only adds flavor but also creates a little steam pocket inside the foil, keeping everything moist.
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Seal the Packet:
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Fold the shorter ends of the foil over the ingredients, then roll the longer sides together tightly. Your goal is a snug, steam-tight package. If steam escapes, you risk undercooked potatoes or a dry hot dog, so take an extra second to press down each seam.
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Grill or Campfire Placement:
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Place each packet seam-side down on the preheated grill grates or directly onto glowing campfire coals. Avoid open flames to prevent the foil from burning through. Position them evenly so each packet receives the same amount of heat.
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Cook to Perfection:
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Let the packets cook for 15–20 minutes. Around the 10-minute mark, carefully peek (without fully opening) to check that the cheese is melting and that steam is building inside. If you see the potatoes are browning too quickly, move the packets to a cooler spot.
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Rest and Unwrap:
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When the timer goes off, use tongs or heat-resistant gloves to transfer the packets to a safe surface. Let them rest for 2–3 minutes—this final brief pause lets the steam finish cooking the potatoes and keeps your hands from getting scorched. Then, gingerly open each packet (watch out for hot steam) and admire that glorious, melty cheese and tender potato blend.
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Tips & Variations
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Pre-Assemble for Convenience: If you’re an early riser or prepping for a big group, assemble the foil packets up to 8 hours in advance. Store them in the fridge on a sheet pan, then pull them out just before you light the fire or fire up the grill.
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Swap in Sausages: Feeling adventurous? Replace hot dogs with smoked sausage links, bratwurst slices, or even chicken apple sausages for a gourmet twist.
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Flavor Boosters: A pinch of smoked paprika or chili powder with the garlic salt elevates the smoky campfire vibe. You can also toss in sliced bell peppers or mushrooms with the potatoes for extra veggies and color.
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Cheese Variations: Sharp cheddar is classic, but pepper jack or Monterey Jack add a spicy, creamy spin. A handful of crumbled feta or goat cheese can bring a tangy dimension if you’re feeling fancy.
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Sauce Alternatives: Try swapping barbecue sauce for buffalo wing sauce and serving with a side of blue cheese dressing, or go for honey mustard and a sprinkle of chopped chives for a sweeter finish.
1. Can I make these packets entirely ahead of time?
Absolutely! You can assemble the foil packets up to 8 hours before cooking. Simply place them on a rimmed baking sheet, cover loosely with plastic wrap, and store in the refrigerator. When you’re ready to cook, remove the plastic, spray the foil with nonstick spray again if needed, and proceed as usual. Just keep in mind that a chilled packet may take an extra minute or two on the grill or coals to reach that perfect, steamy interior.
2. What if my campfire is too hot or too cool?
Managing fire temperature is an art. If your embers are blazing (bright orange or yellow), move the packets to the edge of the fire or onto cooler coals—the goal is a steady, even heat around 400 °F. If the fire has died down too much, stir and redistribute the coals to revive the heat, or place the packets closer to where new wood is burning. You want gentle, enveloping heat rather than direct flames.
3. How do I prevent leaking or soggy packets?
A tight seal is your best defense. After folding each edge twice, press firmly along the seams with the back of a spoon. Avoid overfilling; leave about a half-inch of space between ingredients and foil edges so steam can circulate without bursting the packet. Finally, spritz the foil with nonstick spray to help release any trapped moisture when you open it.
4. Can I make this recipe vegetarian?
Definitely! Replace the hot dogs with your favorite meatless sausages, seasoned tofu slices, or even chickpea patties. You can also toss in extra veggies—sliced zucchini, bell peppers, or cherry tomatoes work beautifully. Just adjust the cooking time if you add larger or denser vegetables: aim for fork-tender potatoes as your cue that everything’s done.
5. What’s the best way to reheat leftovers?
Store any uneaten packets in an airtight container or back in their foil wraps in the refrigerator for up to 3 days. To reheat, place them back on the grill (or in a 350 °F oven) for about 10–12 minutes, turning once halfway through. The steam inside will warm the potatoes and melt the cheese back to ooey-gooey perfection.
6. Can I swap in different cheeses or sauces?
Go for it! If you like a little kick, pepper jack or smoked gouda are stellar options. For a tangy twist, try goat cheese crumbles. Sauces? Mix it up with buffalo wing sauce and serve alongside blue cheese dressing, or drizzle honey mustard and top with chopped fresh chives for a sweet-savory combo. These swaps keep the build-your-own spirit alive.
Conclusion
There you have it—Campfire Hot Dog Potato Packets that feel like a hug from the great outdoors. From the buttery potatoes to melty cheese, tender hot dogs, and that tangy barbecue kiss, each bite is a reminder of why foil-packet meals have become a camping classic. Whether you’re a seasoned backcountry chef or just craving an easy weeknight dinner with minimal dishes, this recipe delivers flavor, simplicity, and a bit of al fresco magic.
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Campfire Hot Dog Potato Packets
Description
A rustic, all-in-one skillet dinner cooked right over the coals or on a hot grill. Tender baby potatoes are seasoned and layered with butter, onion, garlic salt, cheddar cheese, and your favorite hot dog, then wrapped in foil and finished with tangy barbecue sauce. Perfect for camping trips, backyard cookouts, or an easy weeknight meal that requires minimal cleanup.
Ingredients
1.5 pounds baby potatoes, sliced in half
½ cup finely diced onion (optional)
4 tablespoons butter or margarine, cut into cubes
4 teaspoons garlic salt, divided use
Pepper to taste
2 cups shredded mild cheddar cheese, divided use
4 hot dogs
1 cup barbecue sauce
Heavy-duty aluminum foil
Instructions
Preheat the grill to 400 °F. Rinse and halve the baby potatoes, then pat them dry. Tear off four sheets of foil large enough to enclose each portion and spray one side lightly with nonstick cooking spray.
Arrange about 1 cup of the halved potatoes in the center of each foil sheet. Sprinkle each pile with a spoonful of diced onion if using, and dot with one tablespoon of butter. Season each packet with one teaspoon of garlic salt and a pinch of pepper, then top each with ½ cup of shredded cheddar.
Place one hot dog on top of the cheese in each packet, then drizzle about ¼ cup of barbecue sauce over everything. Fold the foil tightly around the contents, sealing the edges so no steam can escape.
Set the packets seam-side down on the preheated grill or directly onto hot campfire coals. Cook for 15–20 minutes, or until the potatoes are fork-tender and the cheese has melted into the layers. Carefully open the foil (watch for hot steam) and serve straight from the packet.
Notes
These packets can be assembled a few hours ahead and kept chilled until ready to cook. For extra flavor, swap the hot dogs for sausage links, add a dash of smoked paprika, or toss in sliced bell pepper with the potatoes. Leftovers store in an airtight container in the refrigerator for up to 3 days—reheat in a foil packet on the grill or in a 350 °F oven until warmed through.
