Easy Campfire Potatoes


These campfire potatoes can actually be made over an open flame, on the grill, or in the oven. To make it a full meal, the recipe includes chicken, that cooks right in the packet with the potatoes. No muss, no fuss.

Roasted Campfire Pockets

Potatoes have been downgraded over the years in the health community, but they are still a surprisingly nutritious food. Those white starchy tubers are a good source of potassium, vitamin B6, and fiber. Just try to make your campfire potatoes with organic spuds, if possible. The skins contain many of those good nutrients, but conventional potatoes rank as a top pesticide food that needs to be peeled.

Special Diet Notes & Options: Campfire Potatoes

These campfire potatoes are naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, soy-free, and all around allergy-friendly.

For a vegan option, simply omit the chicken and add more of your favorite grilling vegetables. Portobello mushrooms are a nice meaty option, but they release a lot of liquid. Consider tempeh or beans if looking to add some vegetarian protein.

This recipe was shared with us by Fresh from Florida Kids.

Roasted Campfire Pockets
Prep time
Cook time
Total time
Serves: 4 servings
  • 20 Florida fingerling potatoes, sliced thin
  • 1 large onion, sliced
  • 2 red bell peppers, sliced
  • 2 cups mushrooms, sliced
  • 2 tablespoons finely chopped fresh herbs (basil, oregano, thyme, rosemary, or a comination)
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and fresh ground pepper, to taste
  • 4 boneless skinless chicken breasts
  1. Preheat an outdoor grill to medium-high heat, or an oven at 375°F.
  2. In a medium-sized mixing bowl combine the potatoes, onion, bell peppers, mushrooms, herbs and oil. Stir ingredients to combine and season lightly with salt and pepper.
  3. Make 4 12x12-inch squares of aluminum foil and lay them out to be stuffed. Place a chicken breast in the middle of each foil square, and lightly season with salt and pepper. Evenly distribute the vegetable mixture on top of each chicken breast. Fold each packet so that a tight seal is formed and all the food is contained.
  4. Grill packets, or bake them in the oven, for 20 to 30 minutes or until internal temperature of chicken reaches 165°F.
  5. Remove packets from heat and let cool slightly. Open packets carefully as hot steam may rush out.
Little Helpers: Older kids can slice veggies and stuff their campfire packets with their favorites.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: