These super easy foil pack potatoes are the BEST no-mess side dish. Made with all the fixings on top, these loaded potatoes foil packs come together quickly and easily. Throw them on the grill and have them finish up in less than 20 minutes.
Whether you’re camping or just grilling in your backyard, these easy foil packet potatoes are going to be a hit. All you have to do is season your potatoes, wrap them up in foil, and then toss them on the grill. Baking instructions are included down below in the recipe card if you’re not a fan of grilling!
Why You’ll Love This Recipe
- It takes next to no time to prep and they don’t make a mess. It’s portioned out so everyone gets their own!
- I love making mine loaded baked potato style with sour cream, bacon, cheese, and chives but feel free to top these however you’d like. You can even just enjoy them without toppings as the potatoes are perfectly seasoned to be enjoyed on their own.
- You hardly need to buy anything special to make these potato foil packs. They’re seasoned with pantry staples!
Ingredients You’ll Need
- baby potatoes — I use the Dynamic Duo potatoes which are a mix of red and yellow Creamer potatoes. Feel free to use your potatoes of choice.
- olive oil — or a netural oil of your choice.
- garlic powder
- paprika
- salt & pepper
- butter — I opt for unsalted butter as I am already seasoning the potatoes with salt.
- toppings — I went with sour cream, shredded cheese, bacon bits, and chives! A classic combination for a loaded baked potato! I usually make my own bacon bits by baking my bacon then dicing them up.
How to Make Loaded Foil Pack Potatoes
- Cut the potatoes in half or quarters, depending on their size, making sure pieces are smaller than 1 inch.
- Toss with oil, garlic powder, paprika, salt, and pepper.
- Portion out the potatoes between four 12×12 inch pieces of tin foil and add a knob of butter to each portion.
- Fold the packets. I fold mine by bringing the two opposite sides of the foil in towards the middle so the edges meet. Then, roll these edges down to a seal. Next, roll up the sides until a packet forms.
- To grill: heat the grill to 400F/high heat and grill for 20 minutes, flipping them every 5 minutes. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.
- To bake: heat the oven to 400F and bake the packets on a sheet pan for 20 to 25 minutes, flipping them half way. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.
- Top them with sour cream, bacon, cheese, and chives before serving.
Recipe Tips and Notes
- Make sure the packets are tightly sealed so nothing leaks out when you flip them. However, be sure to leave a little room in the packets so steam and heat can move around inside. They will puff up a bit as the steam builds!
- Easiest way to slice open a foil pack is by placing them, seam side down, and cutting a giant X on the back and carefully folding opened the flaps.
- The flatter you can make the foil pack, the better. This is how the steak and potatoes get their sear, by making contact with the tin foil on the grill.
Make Ahead Tips
- Meal prep: once cooled, store the cooked potatoes in an airtight container for up to 4 days in the fridge.
- You can prepare the foil packets a day before you grill them. You leave the seasoned potatoes in the bowl, covered in the fridge, or pre-packed into the foil packs in the fridge.
Easy Foil Pack Potatoes
These super easy foil pack potatoes are the BEST no-mess side dish. Made with all the fixings on top, these loaded potatoes foil packs come together quickly and easily. Throw them on the grill and have them finish up in less than 20 minutes.
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Servings: 4 servings
Ingredients
To Serve
- 4 tbsp sour cream
- 1 cup shredded cheese
- ½ cup bacon bits
- ½ cup chives
Equipment
Instructions
- Cut the potatoes in half or quarters, depending on their size, making sure pieces are smaller than 1 inch.
- Toss with oil, garlic powder, paprika, salt, and pepper.
- Portion out the potatoes between four 12×12 inch pieces of tin foil and add a knob of butter to each portion.
- Fold the packets. I fold mine by bringing the two opposite sides of the foil in towards the middle so the edges meet. Then, roll these edges down to a seal. Next, roll up the sides until a packet forms.
- To grill: heat the grill to 400F/high heat and grill for 20 minutes, flipping them every 5 minutes. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.
- To bake: heat the oven to 400F and bake the packets on a sheet pan for 20 to 25 minutes, flipping them half way. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.
- Top them with sour cream, bacon, cheese, and chives before serving.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 544kcal | Carbohydrates: 40g | Protein: 20g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1110mg | Potassium: 822mg | Fiber: 7g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 37mg | Calcium: 216mg | Iron: 2mg
Nutrition Disclaimer
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