Classic Foil Packets - Camping - Ready to Eat Dinner
6
Servings
10
Ingredients
28
Comments
Any way you mix them or cook them, these Classic Foil Packets are the perfect family friendly, summer meal. Especially since you don't even need to dirty a plate!
6
Servings
10
Ingredients
28
Comments
Ingredients
- 10 individual Red Potato
- 32 ounces slice Smoked Sausage
- 2 ¼ cups slice Onion
- 3 cups Mixed Vegetables, Frozen
- 6 tablespoons Butter
- 12 teaspoons mince Garlic, Cloves
- 1 ½ teaspoons Parsley, Dried
- 1 ½ teaspoons Basil, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place potatoes in a large pot and cover with water.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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).
- Divide 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.
- Next, top vegetables with pieces of butter, garlic, parsley, and basil.
- Drain potatoes and allow to cool.
- Divide potatoes 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.
- Grill over medium heat for about 8-12 minutes or until sausage is heated through and veggies are soft.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 5 oz sausage & 1 cup veggies Amount Per Serving
- Calories
- 900
- Total Fat
- 56g
- Saturated Fat
- 22g
- Trans Fat
- 0g
- Cholesterol
- 118mg
- Sodium
- 1515mg
- Total Carbohydrates
- 73g
- Fiber
- 7g
- Sugar
- 5g
- Protein
- 28g
- WW Freestyle
- 29
28 Comments
Join the discussionYou’re joking right? You posted a recipe called “hobo” packets?
That is just the name by which they go.
Amanda, I have emailed you privately. We have changed the name of the recipe. The title was not intended to offend in any way.
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. 🙁
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.
It’s just the name of a fun recipe. It’s a great recipe. Thanks for posting it.
What an overly dramatic response. Do you even know what a hobo is? It’s a person who travels and finds work as they go. Usually they travel via train or other means. Stop being offended and start finding value in intention.
“HOBO” is short for “HOmeward BOund.”
Searching for that Big Rock Candy Mountain, perhaps?
Exactly!!
“HOBO” stands for “HOmeward BOund.” Where’s the insult?
These sound delicious! Can’t wait to try them!
Has anyone had good luck thawing and cooking the potatoes? Do they come out with a weird texture?
We recommend using Yukon Gold when freezing as they freeze and reheat the best.
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
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.
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!
You most certainly can use any meat that your family likes, say diced chicken, or ground beef. Anything would be delicious.
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.
We use hamburgers and it works great
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!
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.
Amanda, back in the ’70’s when life was a little more simple, these were called Hobo dinners because the “Hobo’s” (self declared btw), we’re making them and eating them. It was also a great camping dinner. Have you ever asked a Hobo if he minds being called that? They were the riders of the old empty boxcars on trains. Get over it already. Maybe I’m wrong, but unless one gets on here and tells me they’re offended, I will continue to use the term.
this is so great. I’m going to premix my meat and veggies and freeeze that in individual ziplocks then chop up the potatoes and wrap in foil @ camp.
Great idea! ?
Can these be baked instead? How long?
Hi Mary! You could try 425°F for 20 to 25 minutes.
How long can these just be refrigerated for? Looking for a way to pre-make multiple packs for multiple people for multiple days in a row. But since we will be in an RV I want to have they premade before we leave so it makes meals quick and simple and all the dishes left at home 😉
My recommendation based on what you are describing would be to leave the potato out of the recipe and bring it with you, then just before you are ready to cook, cut it up and add it. That will help it to keep better than having the potato cut, and sitting in the fridge and breaking down.