CAMPFIRE POTATOES
We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze. -JoAnn Dettbarn, Brainerd, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
CAMPING BAKED POTATOES WITH HERBED SOUR CREAM
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"
CAMPFIRE MASH (POTATOES, YAMS,ONIONS,TURNIPS,CARROTS)
Save the mesh bags that have avocados, oranges or lemons.You can use all of the veggies or just the ones you like. Boiled, mashed together and seasoned. Great with fish, bratwurst, polish sausage or chicken.
Provided by Montana Heart Song
Categories Lactose Free
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pack to the campsite in the mesh bag or bags.
- Boil water in large dutch oven with lid.
- Open bag, cut potatoes, yams, carrots in 4 sections.
- Peel onion and turnip. Cut them in 4 sections.
- Pack back in mesh bag. Tie shut.
- Drop in boiling water. Put the lid on.
- Make sure the bag does not float to the top.
- Put a rock or weight on the bag if it does.
- Cook for 15 to 20 minutes.
- Take bag and drain any water.
- Pour out on foil or metal pie plates.
- To mash: Take your hatchet and mash with the back edge. Make sure the hatchet is clean.
- Season. You can remove any skins if you want.
Nutrition Facts : Calories 271.9, Fat 0.4, SaturatedFat 0.1, Sodium 60.1, Carbohydrate 63.1, Fiber 9.2, Sugar 5.2, Protein 5.7
CAMPFIRE POTATOES
This recipe came from Taste of Home magazine. Talk about simple Summer fare! Prep time includes time to slice the potatoes.
Provided by Kree6528
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place half of the potatoes on a large piece of heavy-duty foil.
- Sprinkle with Parmesan cheese, parsley, garlic powder, salt, and pepper; dot with butter.
- Top with the remaining potatoes.
- Fold foil over and seal tightly.
- Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.
- Note: This recipe can be dairy-free if you use soy margarine and soy parmesan.
Nutrition Facts : Calories 335.8, Fat 13.6, SaturatedFat 8.4, Cholesterol 36, Sodium 484.5, Carbohydrate 47.2, Fiber 6, Sugar 2.3, Protein 8
CAMPFIRE POTATOES
Just because you're in the middle of the woods doesn't mean that your food needs to lack flavor. These potatoes are grilled to tender perfection with herbs and garlic in an aluminum foil pouch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat a grill until medium hot. If necessary, cut potatoes to uniform size to ensure even cooking. In a large bowl, combine potatoes, olive oil, salt, pepper, rosemary, and garlic. Toss to combine.
- Place potatoes on one half of a 12-by-24-inch piece of heavy-duty aluminum foil. Fold foil over potatoes, and seal, forming a package.
- Place package on the grill. Grill potatoes until fork-tender, 35 to 45 minutes. Serve.
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