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Potato Hobo Packs

Ingredients
  

  • 2 medium unpeeled russet potatoes cut into 1-inch chunks (about 2 cups)
  • 4 small unpeeled red potatoes cut into fourths (about 1 1/2 cups)
  • One onion thinly sliced
  • 2 tablespoons firm butter or margarine
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • Optional: 2 tablespoons chopped fresh chives
  • Optional: Stew Meat and/or Bell Peppers

Instructions
 

  • Place ingredients in a bowl and toss well to combine.
  • Stack two sheets of aluminum foil (about 18 inches long) on top of each other. Just one sheet is too flimsy and you don’t want the foil to break.
  • Grease foil with butter (or cooking spray) so that the food doesn’t stick.
  • Make a mound of potatoes and onion in the center (about half).
  • Cut butter into small pieces; sprinkle over potatoes. Sprinkle with sage, paprika, and salt.
  • Optional: If you add meat, cut into small pieces so they finish with the vegetables. Place on the bottom of the mound because meat takes the longest to cook. You could add green and/or red peppers, too.
  • Fold foil over potatoes so edges meet.
  • Allow space on sides for circulation and expansion.
  • Seal edges, making tight ½-inch fold; fold again.
  • Some campers like to bring the four corners of the foil together and crunch the foil into a funnel shape which makes for a good handle to lift in and out of the fire.
  • Place packs, seam side up, directly on top of the hot coals.
  • Cook about 40 to 50 minutes, rotating packet ½ turn after about 20 minutes, until potatoes are tender.
  • Remove from coals and carefully open.
  • Serve warm.
  • Cut large X across top of packet; fold back foil.
  • Sprinkle with chives.
Keyword Potato Hobo Packs
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