Savoury Baked Potatoes
One dish meals make great camping fare. Simply prepared, using a minimum of dishes and implements - one dish meals taste great and are easy to eat.
This recipe uses everyone's favourite - potatoes. Wrap them in foil and place them in the coals of the campfire or bake them in a camp oven or your oven at home.
The secret here is too open the foil in the last stages of baking to let the skin become crisp. The addition of a whole garlic clove infuses the potatoes with an irresistible and fragrant aroma.
Ingredients for 4 Servings
4 Large washed Potatoes with the skin on.
4 cloves whole Garlic, peeled
4 Squares of Foil.
250 grams Sour Light Cream
2 tablespoons small diced green Capsicum.
1 Cup of finely chopped continental Parsley.
2 tablespoons finely chopped fresh Basil.
2 tablespoons finely chopped Spring Onions
1 Green Chilli, seeded and chopped (optional)
Freshly ground Black Pepper.
1 teaspoon Lemon Juice.
2 rashers small diced Bacon.
Make an incision in the top of each potato and stuff a whole garlic clove inside.
Sprinkle with salt and rub with olive oil.
Wrap each potato individually in foil and bake in a preheated oven or the coals of a fire for 30 minutes.
After 30 minutes open the foil for a further 15 minutes to allow the potato skin to crisp. If cooking over coals remove the foil, skewer the potatoes and crisp them over the embers.
Test potatoes by piercing with a skewer. The skin should be crisp and the flesh soft and cooked.
While the potatoes are cooking lightly grease a pan and cook the bacon pieces until they are crisp. Drain and set aside.
Combine the sour light cream with all the green vegetables and herbs.
Add the lemon juice and black pepper, mix well and chill.
Once the potatoes are cooked slice them lengthways and across. Don't slice to the bottom of the skin. The potato should 'flower' open and act as a cup.
Ladle the sour cream mixture into the potatoes.
Finally, sprinkle the cooked bacon on top and serve.
Prawn and Chorizo Paella is another great, savoury one dish meal.
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