Recipe by Rebecca Gould
"I make these great hands on potatoes beforehand, when everything is going to be cooked on the grill. They're also great for a campfire on a small grill. These potatoes will keep everyone coming back for more! Have recipe in hand!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
baking potatoes, peeled and diced
green onions, sliced
1 (10 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese
black pepper to taste
garlic salt to taste
crumbled crisply cooked bacon
Tried these last night and they turned out great! Instead of doing individual packets I cut the recipe in half for just the two of us and bought an 8x8 throw away aluminum foil baking pan. Mixed them up in a bowl and dumped them in the pan and covered it with foil. Put them on the grill for 25 minutes and they were done. Very good and easy to make - will make again!
Made these today on my gas grill, would rate 5 stars for taste however I cooked these for over an hour. I thought I was going to run out of propane. Potatoes were still hard. Had to nuke these to soften up after all that so I would microwave just the potatoes prior to grilling as to help them cook in a normal amount of time.
We have cooked this twice now, and it can be tricky. The first time, we did a test run before we went camping and cooked it on the gas grill. We substituted yellow onions with green onions and substituded cream of mushroom soup with cream of chicken soup, and add more cheese than the recipe calls for. The packet we tested after 20 minutes still had raw potatoes and took 40 minutes to cook. The other two packets we didn't test, and, what I didn't realize at the time was my husband had cooked the other two packets over direct heat, cooking them faster and they were burned by the time we caught it (after 40 minutes). The burning was our fault.
The second time we cooked this when we went camping. We skipped stirring the ingredients in a bowl. After spraying both sides of tin foil with olive oil non-stick spray, we just compiled the ingredients directly on the tin foil. (We were tent camping and wanted as few dishes to wash as possible.) We again substitued green onions with yellow onions and cream of mushroom soup with cream of chicken soup, and added more cheese than the recipe calls for. We didn't use any butter. We layered the potatoes and onions and kind of tossed with our clean hands, then added the rest of the ingredients. We cooked over charcoal briquettes in a camp fire, but had to add some pieces of kindling occasionally to keep the fire hot enough to cook. We cooked the packets for about 30 minutes, and they were perfect, not burned at all but cooked well.
This is a good recipe. I changed mine up... made it a little differently. I used frozen diced potatoes, diced onion & green pepper, cheddar cheese soup, butter, garlic, medium sharp cheddar, sea salt, garlic, paprika, fresh cracked pepper, parsley & foil over an 8x8 baking pan on the grill. Everybody loved it. Thanks! :)
This recipe is a staple for us while camping. Little fuss, little muss! We rotate back and forth between cream of mushroom and chicken soup depending on what's grilling... HELPFUL HINT: To cook a little faster precook your potatoes, but do not slice them until you are ready to cook - this saves on propane or briquettes. Or buy the Simply Potatoes which are already pre-sliced and ready to go. Great timesaving steps!!!
Fantastic flavor and wonderful addition to campfire meals. I only wish we'd brought more ingredients so we could make them again. We used 2.5 really large potatoes.
AWSOME!!! These are fantastic!!! I have tried doing potatoes several different ways on a campfire and they have never come out good until now! I wasn't sure how we would know when they were done well, but the soup creates steam and the foil packs began to inflate. When that starts to happen they are done. I cooked these first and then pulled them off and cooked our chicken, which also took a while. These were still piping hot when we unwrapped them even after sitting all that time. My suggestion would be to cook these first. As they sit the flavors blend together better! The only change I made was that I had no cream of mushroom so I used cream of chicken. Even my finicky three year old LOVED them!!!
This tastes great!!!! I I put heavy duty tin foil in a retangular baking dish and layered all of the ingredients, except the cheese...folded it up (poked 2 steam holes in top of foil)and baked for about 40 min. or so at 350...The time depends on how large or small the potato's are diced..The smaller the dice, the less cooking time...then I opened the package, springkled the cheese on top -- along with some grated parmesean cheese and let it bake a little longer until the cheese was melted and bubbly...The flavors are really terrific, and no messy cleanup -- just serve and toss the foil.
* Percent Daily Values are based on a 2,000 calorie diet.
Over the Fire Scalloped Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 214
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Potatoes, Cheddar cheese, and ham simmer slowly in a creamy sauce.
See how to make creamy, incredibly tender scalloped potatoes.
See how to make cheesy, cheesy oh-so-cheesy scalloped potatoes.