Ingredients:

  • 2 lbs (907g) Yukon Gold potatoes, cubed into ½ inch pieces
  • 1 large (150g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) smoked paprika
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 6 oz (170g) thick-cut bacon, precooked and chopped
  • 1 cup (113g) sharp cheddar cheese, shredded
  • 2 tbsp (8g) fresh chives, chopped

Instructions:

  1. In a large bowl, toss the cubed potatoes, diced onions, and minced garlic with melted butter, olive oil, smoked paprika, salt, and pepper until every piece is evenly coated.
  2. Divide the potato mixture evenly among four large squares of heavy-duty aluminum foil. Top each pile with the precooked bacon.
  3. Fold the sides of the foil up and seal the edges, leaving a small gap at the top to allow initial steam to vent.
  4. Place the foil packets directly onto a bed of hot, glowing red campfire coals, avoiding active flames.
  5. Cook for 20 minutes, then use tongs to flip the packets.
  6. Open the top of each packet, sprinkle with shredded cheddar cheese, press the potatoes down slightly, and let them sear uncovered for another 10 minutes until the cheese is bubbly and the edges are crisp.
  7. Remove from heat and garnish with fresh chopped chives before serving.