Swap Ready

Classic Foil Packets


These little foil packets are fun and easy to pull together. There are so many options. You can toss them together on your cooking day and pull them out when you need something quick. But fresh or frozen they are perfect for grilling and camping. Pack them in a cooler and take them into the great outdoors, or stay home and cook them in your fire pit or on your grill. And we haven’t even talked about what is in them yet. Pick your favorite sausage (or even hot dogs for kids), favorite veggies, and even play with the seasonings if you like. Anyway you mix them or cook them, they are the perfect family friendly, summer meal. Especially since you don’t even need to dirty a plate!

Classic Foil Packets


Kim @ onceamonthmeals.com, adapted from Simple Bites (Aimee also has some great tips on cooking outdoors.)


  • 2 pounds small, red potatoes
  • 8 pre-cooked sausages, cut into thirds (pick your favorite)
  • 2.25 cups sliced onions
  • 3 cups frozen mixed vegetables or stir fry mix (pick your favorite)
  • 6 Tablespoons butter, cut into pieces
  • 12 cloves garlic, peeled and smashed
  • 1.5 teaspoons dried parsley
  • 1.5 teaspoons dried basil
  • salt and pepper to taste


Place potatoes in a large pot and cover with water. Bring to a boil, and cook 5-10 minutes until potatoes start to soften. They don’t have to be completely cooked as they will finish cooking later. Meanwhile, cut six pieces of heavy duty aluminum foil (about one square foot). Place four pieces of sausage in the center of each piece of foil. Add onions, dividing evenly among packets. Add frozen vegetables, about 1/2 cup for each packet. Last place 1 Tablespoon butter, 2 garlic cloves and sprinkle 1/4 teaspoon each parsley and basil in each packet. Drain potatoes and cool, then divide evenly among packets. Season with salt and pepper to taste. Pull two ends of the packet together and roll down, leaving a small amount of space for expansion. Then roll the remaining two sides toward the center to seal.

To cook at home, place in an oven at 375 degrees or over a hot grill for about 8-12 minutes or until sausage is heated through and veggies are soft. Or follow directions for freezing and cooking at the campsite below.

Freezing Directions:

Prepare packets as directed above, but do not cook. Place foil packets inside gallon freezer bags, label, and lay flat to freeze. TO SERVE: Thaw and cook at home as directed above. Or pack in a cooler an head to the campsite. Depending on how long they have been in the cooler, you may need to thaw for an hour or so before cooking. Use good judgement and do not leave meat out too long in high temperatures. At the campsite, let your fire burn down to a hot bed of coals (a little flame is ok). Place packets directly on top of coals using tongs. Cook, turning once or twice, for 10-15 minutes or until heated through. Remove with tongs, and serve in packets. Be careful of steam being released when you open the packet.

Servings: 6

**conversion chart image provided by Erik Spiekermann

16 Responses to “Classic Foil Packets”

  1. Amanda says:

    You’re joking right? You posted a recipe called “hobo” packets?

    • kim says:

      That is just the name by which they go.

    • Kelly says:

      Amanda, I have emailed you privately. We have changed the name of the recipe. The title was not intended to offend in any way.

      • Shiloh says:

        it’s sad that you had to change the name. I grew up calling these hobo dinners too. We camped a lot when I was a child. :(

      • Tzippora Steele says:

        I completely agree with Shiloh. Even the Girl Scouts still call them “Hobo Packets” It is a taste of history and a firm reminder of the 20′s and 30′s. A good discussion starter for kids and how people live differently in history from today.

      • Diana F says:

        It’s just the name of a fun recipe. It’s a great recipe. Thanks for posting it.

  2. kayla says:

    These sound delicious! Can’t wait to try them!

  3. Has anyone had good luck thawing and cooking the potatoes? Do they come out with a weird texture?

    • Tricia says:

      We recommend using Yukon Gold when freezing as they freeze and reheat the best.

    • Jess says:

      I have heard that the only way to successfully freeze potatoes is to cook them first then freeze. Is this not correct? Not sure where I heard it but I believe is was a freezer meal type sight.

      I am just stepping into the freezer world…. need more time in my schedule and this seems to fit my issue. Thanks

      • Tricia says:

        That actually is not true, you do not have to cook them beforehand. However, using Yukon Gold will yield the best results as they are not as grainy after freezing.

  4. Would another meat work? If so, what do you recommend? We are dairy and egg free due to allergies. I’ve yet to find a safe hot dog and stay away from sausages bc of the allergies, too. But I’d love to have some fun stuff like this. Thanks!

    • Kelly says:

      You most certainly can use any meat that your family likes, say diced chicken, or ground beef. Anything would be delicious.

      • Denise says:

        I’ve made these with our Cub Scouts using ground beef. They come out pretty tasty as well. Haven’t tried freezing/defrosting so I can’t vouch for that, but the ground beef with sliced potatoes & onions isn’t bad at all.

  5. Kellie says:

    We’re going on a week long camping trip soon and I’m going to start preparing some freezer meals. When freezing these packets, do you cook the potatoes first? I freeze a lot of food but I’ve never frozen potatoes!

    • Kelly says:

      Have a great trip! You can most certainly cook them like boil them but you don’t have to. The may turn a little black but that’s okay and they’re still good to eat.

Leave a Reply

After hitting submit your comment will await moderation.