Best Camping Potatoes Recipes

CAMPING BAKED POTATOES WITH HERBED SOUR CREAM

Camping Baked Potatoes with Herbed Sour Cream image

Provided by Guy Fieri

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large baking potatoes (Idaho or russet)
1/4 cup olive oil
Kosher salt
1/4 cup sliced scallions
1/4 cup chopped mixed fresh herbs, such as chives, dill and parsley
1 1/2 cups sour cream (or plain Greek yogurt)
Freshly ground pepper
1/2 stick (1/4 cup) unsalted butter, at room temperature

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"

CAMPING POTATOES

Camping Potatoes image

I don't have a clue why these are called "camping potatoes", but they sure are good. Definitely not a low-fat side, but you can use fat-free hash browns (yes, they do make them) and fat-free sour cream. I use half a stick of butter, too.

Provided by papergoddess

Categories Potato

Time 1h10m

Yield 1 13X9 inch pan

Number Of Ingredients 8

Ingredients

1 (2 lb) bag frozen hash brown potatoes, shredded or diced
8 ounces shredded cheddar cheese
8 ounces sour cream (I use fat-free)
1 can cream of chicken soup
1/2 cup butter or 1/2 cup margarine, melted (or less if you prefer)
1/2 cup chopped green onion
1 teaspoon seasoning salt (optional)
1/8-1 teaspoon garlic salt, to your taste (optional)

Steps:

Mix together soup, sour cream and melted butter.
Stir in cheddar, onions, and potatoes.
Press into a sprayed 13" X9" baking dish.
Bake at 350F for 1 hour or until hot and bubbly.

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