Campfire Baked Potatoes

Campfire Baked Potatoes

18
Lowcountry Chef 0

"This brings back memories of summers with my grandfather. Serve them with salt, pepper, and additional butter."

Ingredients

40 m servings 266 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

18
  1. 20 Ratings

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TO those who had trouble with this recipe. I always cook the potatoes partially before leaving on our trip and reheat them in the fire. Soft potatoes guaranteed and 1/2 the cook time!

I've done this type of potato many a time and they always came out great. Instead of butter, try using olive oil and then rub them with sea salt. Wrap in foil and place on top of coals after yo...

This is one of my favorite forms of potato. You need to put the potatos in the coals/embers on the side of the fire, not in the middle of the flames. You can also add seasoned salt to the butt...

my potatoes turned out hard as rocks. You should not bury them in the coals and 60 minuates is too long. They cook much better on top of the coals and you have to watch them very close and turn...

poke the potatoes abusively with a fork, smother them in GLOBS of butter, and wrap the outsides of the potatoes with raw strips of bacon. The bacon will pretty much dissapear, but the juices so...

I prefer to use shortening, but this is a wonderful recipe. I love to eat the charred potato skins.

We always make our potatoes this way-when we are camping, except I use vegetable oil and sea salt. We even have a small round grill we use mainly for the potatoes. We put them on a grate and cov...

I didn't make this recipe. But you can get great results with a potato and foil. Save the butter for the end. Start your fire get it hot. Put the tatters in the fire on the out side. Rotate them...

My family also tried this method, and we made the 5 nicest charcoal briquets you ever saw. Needless to say, we had no potatoes with that meal.