Halloween Bonfire Potatoes Food

CAMPFIRE BAKED POTATOES

Steps:

• Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil. Bury the potatoes in the hot coals. Allow to cook for 30 to 60 minutes until soft.

HALLOWEEN BONFIRE POTATOES

Steps:

• Bake your potatoes until they are almost cooked.
• About 35 min at 375°F - you can do this ahead of time.
• ------Make the stuffing-------------.
• In a skillet fry the ground beef, crumbling it as you cook.
• Drain off all the fat.
• Stir in the chili powder, salt & chili sauce and continue cooking.
• When fully cooked, stir in the chili con carne.
• You can reheat just before you are serving.
• When you have the bonfire going, place the partially baked potatoes around the edge of the fire.
• Each child is responsible for their own potato (watch them closely so they don't burn).
• You can also have each potato on a metal hot dog stick so it is easier and safer for the children to turn the potatoes.
• When cooked, top with the chili & cheese and enjoy.

BONFIRE NIGHT BAKED POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
• Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
• Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.