Nutrition per serving may change if servings are adjusted.
1½ pounds Yukon Gold or red potatoes, cut into ¼-inch-thick wedges
4 scallions, sliced
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon garlic powder
1 cup shredded Gruyère cheese
Toss potatoes, scallions, oil, salt, pepper and garlic powder together in a large bowl.
Cut 4 pieces of heavy-duty foil, about 12 by 17 inches each. Coat one piece with cooking spray. Place half the mixture in the middle of the coated foil and enclose like a package. Place seam-side down on a second piece of foil and enclose again so the potatoes are wrapped in a double-thick packet. Repeat with the remaining foil and potato mixture.
Prepare a campfire and let it burn down to the coals. Cook the packets 4 to 6 inches above the coals, turning once or twice, until the potatoes are tender, 20 to 25 minutes. Carefully open the packets; sprinkle with cheese and loosely crimp closed again. Return to the heat and cook until the cheese is melted, about 5 more minutes.
To make ahead: Store the assembled packets in a refrigerator or cold cooler for up to 1 day.
200 calories;11 g fat(4 g sat); 2 g fiber; 19 g carbohydrates; 8 g protein; 29 mcg folate; 20 mg cholesterol; 2 g sugars; 0 g added sugars; 279 IU vitamin A; 12 mg vitamin C; 202 mg calcium; 1 mg iron; 314 mg sodium; 564 mg potassium
Calcium (20% daily value), Vitamin C (20% dv)