Twice Baked Camp Potatoes
AmericanChickenAdvanced100 minBy Northstar
Ingredients
Servings
4
- 8 medium potatoes thin sliced with skin on
- 8 green onions, chopped 4 medium potatoes
- 8 slice bacon 1 tbs shortening
- water
- 2 tsp onion flakes
- pepper
- 3/
- 4 cup evaporated milk
- foil 2 tbs margarine
- 1/2 tsp salt
- green onions. Pour water over potatoes and onions. 1 cup shredded Cheddar cheese
- pepper. Cover with foil and bake in pre-heated
- 3 lb. new potatoes
- 1/2 cup margarine
- 1/2 cups sugar
- 1 tsp salt
- 6 tbs water
Instructions
- 1
Arrange potato slices in large pot lid. Sprinkle with 1 tbs parsley flakes
- 2
Arrange bacon slices on top and sprinkle with foil
- 3
Dutch oven for 40 minutes. Uncover and cook until Scrub potatoes well. Rub skins with shortening and
- 4
potatoes are tender and bacon is slightly crisp pierce well with fork to allow steam to escape. Bake
- 5
(15min) Serve. potatoes in coals for 1 hour, turning occasionally.
- 6
While potatoes are baking, add onion to evaporated
- 7
milk and let stand. When potatoes are done, cut in
- 8
SUGAR BROWNED POTATOES halves lengthwise. Scoop out insides. Reserve
- 9
shells. Mash potatoes and beat in margarine, milk-
- 10
onion mixture, salt, and parsley. Blend in cheese.
- 11
Spoon mixture back into shells. Place in pre-heated
- 12
Dutch oven about 10 minutes. Serve.
Tags
americangeezer-cookbook