Loaded Campfire Potatoes Camping Recipes

Steps:

• Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat. Wash the potatoes well in cold water, prick each all over with the tip of a knife and rub them all over with olive oil. Rub salt all over the potatoes; this will help crisp the skin. Tightly wrap each potato in aluminum foil.
• Place the potatoes on the grill grate over red coals (medium heat) and cook about 1 hour to 1 hour 15 minutes, turning halfway through. (Feed the fire with more wood as needed.) When done, the tip of a paring knife will go straight through the potato without resistance (you can do this through the foil).
• In a small bowl, combine the scallions, chopped herbs and sour cream. Set aside.
• Cut the potatoes open through the foil and peel back the foil to expose the potato. Squeeze the potatoes gently from the bottom to expose the soft, fluffy insides. Season with salt and pepper, top with butter and finish with a big spoonful of the herbed sour cream.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

Steps:

• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Steps:

• The night before, while sitting around the campfire, pierce each potato with a fork and wrap in tinfoil. Bury in the coals at the edge of the fire. leave there a few hours (time depends on how big and hot your fire is) when they are soft to touch, remove from coals and set aside, can put in cooler, or just leave on edge of picnic table.
• alternately, if you're at home, bake in oven to slightly-harder-than baked-potato consistency and then put in fridge overnight.
• Night before, boil or brown over fire the extra ears of corn.
• IN the morning, slice the potatos into homefry chunks. Cut the corn off the cob.
• sautee diced onion in butter, when transparent, add potatoes stirring untl hot and browned. Add the corn bits. Sautee until all is hot.
• sprinkle with salt, pepper and a few shakes of tobasco. Add blue cheese crumbles sprinkled over the top. Remove from heat. Put a lid on and let sit 3-4 minutes or until blue cheese is melted.
• EAT.mmmmmmmm.
• also would probably be good with crumbled bacon, but never tried it.
• very filling and delicious campfire breakfast.

Steps:

• Place the potatoes and onion on a large piece of heavy-duty foil (about 20"x20"); dot with butter.
• Combine the cheese, parsley, Worcestershire sauce, salt, and pepper; sprinkle over potatoes.
• Fold foil up around potatoes and add broth.
• Seal the foil tightly.
• Grill, covered, over medium heat for 35-40 minutes or until the potatoes are tender.