I used cream of mushroon and garlic soup and small red potatoes sliced with the skins on, and oh my gosh they were wonderful!

When my picky husband says something is good ... its good! We grill alot and this recipe is perfect and can be changed up to suit your taste. I had cream of chicken soup on hand and used it with some onion powder instead of the garlic. I did not use the green onion, butter or optional ingredients and it was delicious, easy to make and cleaned up with no effort. Foil must be sprayed with cooking spray to prevent sticking. Thank you for sharing.

These were quite tasty. My fiance loved them! I scaled down the amount of potato for just the two of us, but left the cheese/sauce mix the same as published. Instead of dicing the potatoes, I sliced them into coins, and they needed longer to cook than this recipe called for. Very yummy. However, I made the mistake of using just one foil packet. Next time I will either use individual packets as directed, or go with what another person said and use a foil baking pan covered with foil. Why make the dehydrated boxed kind when you can make these? It's a keeper for sure.

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! :)

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.

These were GREAT! I fully expected the cheese to make a horrific mess and didn't think 20 minutes would be long enough to cook the potatoes through. I was wrong the cooking time was just right and the cheese didn't burn. They were absolutely delicious. We served with brats, corn on the cob and a tossed salad. Thanks!

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!!!

delicious! Cut down on the amount of butter (used only 1/4 cup)- the potatoes may have stuck a little more because of it, but the taste was not affected.

This is a great recipe. I find that instead of dicing the potatoes that slicing them works best. I also use one aluminum pan covered with foil and add the cheese at the end of cooking.

I first tried this recipe while we were stationed in Italy and all the displaced Americans loved it. I've made it several time since and have been asked to the recipe every time. I've found it also works to place the packets in a moderate oven when the weather doesn't cooperate outside!

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!

So yummy!! My family loved this recipe.

Excellent! I have shared this recipe with several friends who loved it just as much as I did.

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.

Excellent recipe! I love scallop potatoes but I hate the sticky mess they make in pans so this is such a time and labor saver not to mention they taste wonderful! Didn't change a thing! Thanks!

Sorry, just awful. You state 12 to 20 minutes. We had ours on for 45 minutes, still not cooked. Will not make again.