Par-cook the potatoes just until barely tender, then assemble the packets ahead of time (up to the night before). Pop them in the fridge. Pack them carefully in the cooler, placing them on top of other food so they won’t get smashed. You can reduce the grill time by about 10 minutes.
Swap in your favorite canned chili for the beans and use a little more cheese for truly gooey nacho-style potatoes.
Instead of chopping up a fresh avocado, bring along some store-bought guacamole and a spicy salsa to spoon onto the “nachos”.