There’s something magical about unwrapping a steaming foil packet at the dinner table. These Cheesy Bacon Ranch Potato Foil Packets deliver that perfect moment of anticipation as aromatic steam escapes, revealing tender potatoes smothered in melty cheese, crispy bacon bits, and savory ranch seasoning.
Whether you’re cooking over a campfire, firing up the grill for a backyard gathering, or simply looking for an easy cleanup dinner option in your oven, these potato packets hit all the right notes. They combine everyone’s favorite flavors in one convenient, customizable package that’s sure to become a regular in your meal rotation.
Why You’ll Love This
- Minimal cleanup with the foil containing all the ingredients
- Versatile cooking methods – works in the oven, on the grill, or over a campfire
- Customizable for each family member’s preferences
- Perfect balance of crispy edges and tender, fluffy potato centers
- Make-ahead friendly – assemble earlier in the day and cook when ready
Ingredients
- 1½ pounds small (two-bite) Yukon gold potatoes, halved
- 4 teaspoons vegetable or olive oil
- 2 tablespoons ranch dip mix (from 1-ounce package)
- 1 jalapeño chile, seeded and finely chopped
- 4 slices cooked bacon, coarsely chopped
- 1 cup shredded cheddar cheese (4 ounces)
- Heavy-duty aluminum foil
- Cooking spray
- Additional sliced jalapeño
- Chopped fresh parsley or chives
- Sour cream for serving
Instructions
- Heat gas or charcoal grill to medium heat (around 375°F).
- Cut two 18×12-inch sheets of heavy-duty aluminum foil. Spray each sheet with cooking spray to prevent sticking.
- In a medium bowl, combine the halved potatoes, oil, ranch dip mix, and chopped jalapeño. Toss until the potatoes are evenly coated with the seasonings.
- Divide the potato mixture evenly between the two foil sheets, placing it in the center of each. Sprinkle the chopped bacon evenly over the potatoes.
- For each pack, bring up two sides of foil so the edges meet. Seal edges with a tight ½-inch fold, then fold again to allow space for heat circulation and expansion. Fold the remaining sides to seal completely.
- Place the foil packs on the grill over medium heat. Cover the grill and cook for 12 minutes.
- Rotate the packs a half turn and continue cooking for another 12 to 14 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the packs from the grill. Using scissors or a knife, cut a large X across the top of each pack. Carefully fold back the foil (watch for hot steam) and sprinkle the potatoes with the shredded cheddar cheese.
- Return the opened packs to the grill with the lid closed for 1-2 minutes just until the cheese melts, or allow the residual heat to melt the cheese.
- If desired, garnish with additional jalapeño slices, fresh herbs, or a dollop of sour cream before serving directly from the foil packets.
Tips & Variations
- For crispier potatoes, open the foil packets for the last 10 minutes of cooking time
- Add diced bell peppers or broccoli florets for extra vegetables and color
- Substitute sweet potatoes for a different flavor profile and nutritional boost
- Use pepper jack cheese instead of cheddar for a spicy kick
- For a vegetarian version, omit the bacon and add smoked paprika for a similar smoky flavor
- Make individual packets with personalized toppings for picky eaters
Serving Suggestions
These potato packets work beautifully as a hearty side dish alongside grilled chicken, steak, or fish. For a lighter meal, pair them with a crisp green salad dressed with a simple vinaigrette to balance the richness of the cheesy potatoes.
If you’re serving these at a cookout, set up a toppings bar with extra cheese, bacon bits, sour cream, chives, and hot sauce so everyone can customize their packet to perfection.
Notes
- Potatoes are done when they can be easily pierced with a fork
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- If cooking on a grill or campfire, place packets over indirect heat and rotate occasionally for even cooking
- For camping prep, pre-cook the bacon and pre-shred the cheese at home for easier assembly
FAQs
Can I make these packets ahead of time?
Yes! You can assemble the packets up to 24 hours in advance and refrigerate until ready to cook. Add about 5 minutes to the cooking time if starting from cold.
What if I don’t have ranch seasoning?
You can make your own by combining dried parsley, dill, garlic powder, onion powder, salt, and pepper. Or substitute Italian seasoning for a different but equally delicious flavor profile.
Can I freeze these potato packets?
It’s not recommended to freeze the raw packets as potatoes can change texture when frozen. However, you can freeze cooked leftovers for up to 1 month.
How do I prevent the potatoes from sticking to the foil?
Make sure to spray the foil with cooking spray or brush with additional olive oil before adding the potatoes. Using heavy-duty foil also helps prevent tearing and sticking.
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