Parme­san Ba­con Has­sel­back Pota­toes

Backpacker - - SKILLS -

Fancy up a sim­ple baked po­tato with lit­tle ex­tra ef­fort. Serves 2

2 2 Tbsp. 2 Tbsp. 2 Tbsp.

large Yukon Gold pota­toes olive oil Parme­san cheese, grated ba­con bits salt and pep­per, to taste

AT HOME ­Wrap pota­toes in alu­minum foil. Pack cheese and ba­con in one zip-top bag. Pack other in­gre­di­ents sep­a­rately.

IN CAMP ­Make a se­ries of slices across the po­tato about 1/8 inch apart, leav­ing about ¼ inch un­cut at the bot­tom. Driz­zle 1 Tbsp. oil over each po­tato and sprin­kle salt and pep­per over the top and be­tween slices. Wrap tightly in foil and cook over coals, ro­tat­ing ev­ery 5 min­utes un­til ten­der (about 30 min­utes). Top with Parme­san and ba­con bits, then serve.

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