Instructions

1. Preheat oven to 400 degrees.
2. Tear off (4) 14″ x 10″ pieces of aluminum foil. You can also use pre-cut aluminum foil sheets to make it easy. Spray each piece of foil with non-stick cooking spray.
3. Wash the potatoes and cut into a large dice (about 1 inch). Divide the potatoes between each of the pieces of foil, about 1 cup of potatoes each.
4. Season each pile of potatoes with 1/4 teaspoon kosher salt, 1/4 teaspoon paprika and 1/8 teaspoon garlic powder and black pepper to taste. Place 1 tablespoon of butter on each pile. Pour 1 tablespoon of cream on top of each pile of potatoes.
5. Bring the 2 long sides of the foil sheet together and fold down to the center. Fold in both sides of the foil to make a packet and then place on a baking sheet. Repeat with the remaining potatoes.
6. Bake for 25-30 minutes until the potatoes are tender. Remove the potatoes from the oven and carefully open the packets. Watch for the steam, you can use tongs to help. Add 2 tablespoons of cheese on top, followed by 1 tablespoon of bacon. (there will be extra bacon for garnish). You can let the cheese melt from the heat on the potatoes or place the packets back into the oven for 2 minutes.
7. Alternately, you can cook these campfire potatoes on the grill or in a skillet over a campfire. If cooking on the grill or open fire, you’ll need to use heavy duty aluminum foil, double wrapped.

Cooking On The Grill: Double wrap the pouches with two sheets of aluminum foil so the potatoes don’t burn on the bottom.  Cook directly on grates over medium-low heat for 30-40 minutes. When the potatoes are tender, open the foil with tongs and top with cheese and bacon

Cooking Over A Campfire: Double wrap the pouches with two sheets of aluminum foil so the potatoes don’t burn on the bottom.  Place the packets in a cast iron or heavy bottomed skillet for 35-40 minutes. When the potatoes are tender, open the foil with tongs and top with cheese and bacon