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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Double wrap each potato in heavy-duty aluminum foil and place on or next to coals in a hot campfire. Do not place directly in the flame. Turn them regularly with long tongs and cook for approximately 45-60 minutes or until the potato is fully tender.
Once each potato is tender, remove the potato from the heat of the coals and slice the potato in half almost all the way down, leaving it attached at the bottom (almost like a hot dog bun). Fluff the inside with a fork and add in 1 tablespoon of butter, 1 slice of gruyere cheese (measure with your heart here), chopped white onion, 1 teaspoon of french onion soup mix, dash of thyme, and season with black pepper and salt to taste. Add a splash of beef broth and worcestershire sauce.
Wrap the potato tightly in aluminum foil and place back onto the coals for 10-15 minutes or until everything is melted through.
Remove the potatoes from the coals, serve and enjoy!
Want to keep this recipe for later? We can email it to you!
Want to make these at home? You can simply bake the potato in your oven and follow the same steps - same flavors, less smokiness, and no foil needed at home. Simply bake at 400 degrees and follow the same general recipe.
Looking for even more French onion goodness? Try caramelizing your onions separately first and adding the already caramelized onions into the potato at the same step.
How do I know when the potatoes are done?
The potatoes are done when they are fully tender and can be easily pierced with a fork.
Is there a substitute for french onion soup mix?
You can use a mix of onion powder, garlic powder, and beef bouillon as a substitute.
Hey, we’re Jake & Taylor! Heil’s Kitchen is where comfort food, fresh ingredients, and a little culinary chaos come together. Jake cooks, and Taylor makes sure the good ones actually get written down. Together we’re always coming up with something new to make. Some recipes are lighter, some are protein-packed, some are just completely indulgent. We love clever shortcuts, bold flavors, and food that feels special even on a regular Tuesday night. This page is not about perfection or food snobbery - just recipes we actually make, eat, and want to showcase.
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