Foil Barbecued Potatoes

I usually make these in the Summer.  I had a large bag of new potatoes and I thought why not!  They are very easy and quick. They are low calorie and healthy way to eat potatoes. They do make foil Barbecue bags. I like to just make my own.  It is very easy and I keep foil in my kitchen at all times.

 Tear off 4 sheets the same size to make your foil bag. 

 Take 2 sheets with the dull side down, pour a small amount of Olive Oil on the center of the foil.

Wash the potatoes and cutting off the bad spots.  

I quarter the potatoes.

 Place the potatoes in the center of the foil and sprinkly Seasoned Salt on top.  If you are making a large amount put half the potatoes down and season and then the other half and season. Drizzle a little more olive oil on top.  Place the top 2 sheets of foil on top of the potatoes, with the shiny side facing the potatoes.  Start folding (I start lengthwise) the 4 sheets of foil together.  Fold over 3 times.

Fold all 4 sides and it is ready for the grill!  Barbecue for 30 minutes on low heat. Barbecues varies on temperature and as will the cooking time. I flip the bag over half way through the cooking process. Make sure you use oven mits as 

it will be hot!

The bag will puff up with steam.

Cut the end off the foil bag and dump into a serving dish. Some of the members of my family eat the potatoes just like this and others like to add goodie..... Sour cream and butter.  

Either way they are yummy.

Foil BBQ Potatoes

(recipe by http://twistedflavor.blogspot.com)

New Potatoes 2-3 per person 

1 Tbsp Olive Oil

1 tsp Seasoned Salt.

Place washed and quartered potatoes in foil bag.  Add seasoned salt and olive oil.  Barbecue on low heat for about 30 minutes. Serve hot!

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Enjoy

Love,

Barbara 

Dutch Oven Potatoes

I came by this recipe from my brother in law, who is a wonderful cook.  Ron is a true Cowboy who grew up Cattle ranching in Wyoming.  He has taught me to love Dutch Oven cooking.  
Dutch Oven Cooking is one of my favorite things about camping.  I have several beautiful black outdoor dutch ovens. When we are camping, my kids love to have me fry up the left over potatoes for breakfast in the morning.

This was made with an indoor cast iron dutch oven.

  When we are camping I fry bacon and crumble. But, when I am home 
I like to use the Real bacon bits.
It makes this meal 1 step quicker.

Peel and slice potatoes.  I like to use a Mandoline to slice the potatoes.  
This creates uniform slices that will cook evenly.

Chop Onion

Spray the Dutch oven with oil to keep potatoes for sticking.  Sprinkly the bottom of the pan with onion

Spread a layer of sliced potato and  sprinkle with bacon and onion. And repeat

Keep repeating potato, bacon and onion until you fill the pan 
Pour 3/4 of the can of Soda over the potatoes and sprinkly with salt and pepper.
(The Original Recipe calls for Beer, But as i don not drink alcohol we substitute soda.)

 Bake in 375 degree oven for 1 hour and 15 minutes or until the potatoes are soft.

Cover with grated cheese.
 If you are like my Husband he says "You can never have enough Cheese!"
Place the lid back on the Dutch Oven to melt the cheese and serve.






Dutch Oven Potatoes
(recipe by http://twistedflavor.blogspot.com)
(I used a 2.5 Quart Dutch Oven)
10 Large Potatoes
1 Lb Bacon cooked and crumbles
1 med onion chopped
1 can of Lime lime soda or beer
2 Cups of Grated cheddar cheese
Salt and Pepper to taste


Peel and slice potatoes.  Chop onion and cook and crumble bacon.  Grate Cheese.
Sprinkle the bottom of a dutch oven with onion.  layer with bacon and onion.  
Keep repeating these step until you have filled the Dutch oven.
Pour the liquid over the potatoes and salt and pepper.
Cook at 375 degrees for 1hour and 15 to 30 minutes.  Cook until the potatoes are cooked thoroughly.
cover with cheese and place the lid back on top to melt the cheese.

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Then serve.  Enjoy!



Love,
Barbara

Baked Potato Soup

After taking my Son to College in Idaho.  I was freezing at the 17 degree temperature.  I couldn't stop thinking about making this soup.  This recipe comes from my friend Jenny and it is so yummy!

Now I cheat.  The recipe calls for 6-8 slices of cooked bacon.  I like to use the real bacon bits.  It is a time saver and it is mostly meat.  So I justify it with a little less fat......

Bake the potatoes at 400 for 1 hour or until done.  I like to cover in foil with a little pad of butter.

Chop Onion

I like to grate the garlic.

Grate cheese

I save the bacon drippings in the frig for later use.  Saute the onion and garlic in bacon drippings

Reserve 1 1/2 cup of broth to mix with the flour.  Add hot chicken stock and the flour mixture to pot.

Cook on Med High heat until the soup thickens

Add potatoes, cream, bacon, parsley, basil, salt, pepper sauce and black pepper.  Simmer 10 minutes, 

DO NOT ALLOW TO BOIL.  

Add grated cheese and green onion.  Heat until cheese melts smoothly.

Garnish each serving as desired with bacon, grated cheese and chopped parsley

Baked Potato Soup

(recipe by http://twistedflavor.blogspot.com)

6-8 Slices bacon

1 cup yellow onion diced
2 cloves garlic minced
2/3 cup flour
1 1/2 cup cold chicken stock
4 1/2 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup fresh parsley chopped  or 1 1/2 tsp dried parsley
1 1/2 tsp dried basil
1 1/2 tsp salt
1 1/2 tsp red pepper sauce
1 1/2 tsp black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions (white part only


Saute garlic and onion in 2 Tbsp bacon drippings or med high heat.  Cook until transparent, about 3 minutes.  Add flour to 1 1/2 cup cold chicken stock.  Heat remaining chicken stock and add to onion and garlic. Add  the cold stock mixture.  Whisking to prevent lumps, until liquid thickens.  Reduce hear to simmer and add potatoes, cream, bacon, parsley, basil, salt, pepper sauce and black pepper.  Simmer 10 minutes.  
Do not allow to boil
Add grated cheese and green onion.  Heat until cheese melts smoothly.
Garnish with bacon, cheese and chopped parsley.

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Love,
Barbara