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Ingredients
- 4 Medium russet potatoes
- 1 tbsp Olive oil
- 1 tsp Kosher salt
- 1 cup Shredded sharp cheddar cheese
- 6 slices Bacon, cooked crisp and chopped
- 1/2 cup Sour cream
- 3 Scallions, thinly sliced
- 2 tbsp Butter
- Black pepper, to taste
Instructions
Prepare a campfire with a substantial bed of hot coals.
Scrub potatoes thoroughly and dry them. Pierce each potato several times with a fork. Rub lightly with olive oil. Sprinkle with kosher salt.
Wrap each potato tightly in heavy-duty foil. Place potatoes among or just beside hot coals, avoiding tall flames.
Cook approximately 45–60 minutes. Turn every 10–15 minutes using long-handled tongs.
Check doneness carefully by inserting a knife or skewer through the foil. Potatoes are ready when completely tender in the center.
Remove from heat. Let stand approximately 5 minutes. Carefully unwrap.
Split each potato lengthwise. Fluff the interior with a fork. Add butter.
Top with cheddar, bacon, sour cream, scallions, and black pepper. Serve immediately.
Nutrition per serving
450
Calories
18g
Protein
48g
Carbs
20g
Fat
Chef's Notes & Storage
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