Coal-Roasted Baked Potatoes Loaded with Chili Mac, Cheddar and Scallions
Wrap russets in foil and roast them in hot coals for 50 to 60 minutes. While they cook, brown ground beef in a cast-iron skillet over the fire, simmer it with spices, tomato sauce, beans and elbow macaroni for about 12 minutes, and stir in cheddar. Split the potatoes, pile on the chili mac and top with scallions and sour cream. Total time is about 75 minutes.
This is a chili mac you eat on a potato. The russets roast in the coals, and the skillet does its work on the grate beside them. Both finish at about the same time. The pasta cooks right in the chili, so there is no pot to drain and one pan to scrub.
The potato skin comes out a little smoky and crisp, and the inside turns fluffy. It soaks up the saucy, cheesy chili mac better than a bowl does. Start the potatoes first, then cook the topping while they finish.
Coal-Roasted Baked Potatoes Loaded with Chili Mac, Cheddar and Scallions
- Prep
- 15 min
- Cook
- 1 hr
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals for potatoes; medium heat over the grate for the skillet
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Heavy-duty aluminum foil
- 12-inch cast-iron skillet with lid or foil
- Long tongs
- Grill grate for the fire
- Heat-proof gloves
- Instant-read thermometer
- Wooden spoon
- Can opener
- Cutting board and knife
- Can or jar for grease
Steps
-
Build a coal bed
Light the fire about 40 minutes before you want to eat. Let it burn down to glowing coals with a few small flames. Set a grill grate over one side and leave the other side for roasting.
-
Wrap the potatoes
Rub each potato with a little oil and sprinkle with salt. Wrap each one in two layers of heavy-duty foil, shiny side in, and crimp the seams tight.
-
Roast the potatoes
Nestle the packets into the edge of the coals. Turn them with tongs every 15 minutes. They are done in 50 to 60 minutes, when a knife slides into the center with no resistance.
-
Brown the beef
About 25 minutes into the roast, heat the skillet on the grate with the oil. Add the beef and onion and cook 8 to 10 minutes, breaking it up, until no pink remains. Spoon off extra grease into a can or cup to pack out.
-
Add spices and liquid
Stir in the garlic, chili powder, cumin, paprika, 1 tsp salt and a few grinds of pepper. Cook 1 minute. Pour in the tomato sauce, beans and water, and scrape up the browned bits.
-
Simmer the macaroni
Stir in the dry macaroni and bring to a gentle simmer. Cover with foil or a lid and cook 10 to 12 minutes, stirring every few minutes so it doesn't stick. Add a splash of water if it gets dry. The pasta should be tender and the sauce thick.
-
Check temperature and cheese
The beef must reach 160°F, so check with an instant-read thermometer. Take the skillet off the heat and stir in 1 cup of the cheddar until melted. Taste and adjust the salt.
-
Split and load
Open the foil carefully, since steam is hot. Slice each potato lengthwise and squeeze the ends to fluff the inside. Pile on the chili mac and finish with the remaining cheddar, scallions and a spoonful of sour cream.
Trail Notes
Mix the chili powder, cumin, paprika and 1 tsp salt in a small bag at home. Dice the onion and mince the garlic, then pack them in a sealed container. Freeze the beef flat so it rides as an ice pack, and use it within the first day or two.
Keep raw beef at 40°F or below in the cooler, in a sealed bag away from ready-to-eat food. Wash your hands and the tongs after touching it. Cook it to 160°F, and refrigerate leftovers within 2 hours, or 1 hour if it's over 90°F out.
Use sweet potatoes for a sweeter base, and pull them from the coals a little sooner. For a meatless version, skip the beef and add a second can of beans plus a diced bell pepper. Cook the onion and pepper in the oil until soft.
Cook in an existing fire ring and let the coals burn down completely. Once they are cold, pack out all foil and don't bury it. Carry out the cooled grease in a sealed container, and never pour it on the ground.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Hash Brown Egg Skillet with Melted Cheddar
LunchCast-Iron Crispy Gnocchi with Smoked Sausage and Spinach
Snack or treatCast Iron Blistered Shishito Peppers with LimeMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
How long do potatoes take to bake in campfire coals?
Large russets take 50 to 60 minutes in foil, turned every 15 minutes. They are done when a knife slides into the center easily, or an instant-read thermometer shows about 205°F.
Can I cook macaroni in the chili instead of boiling it separately?
Yes. The macaroni simmers in the tomato sauce and water for 10 to 12 minutes with the lid on. Stir often and add a splash of water if the pan dries out.
How do I keep potatoes from burning in the fire?
Wrap them in two layers of heavy-duty foil and set them at the edge of the coals, not in the flames. Turn them every 15 minutes so no side scorches.
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