Sides: Twice Baked Camp Potatoes
Source of Recipe
unknown
List of Ingredients
4 medium potatoes
1 tbs shortening
2 tsp onion flakes
3/4 cups evaporated milk
2 tbs margarine
1/2 tsp salt
1 tbs parsley flakes
1 cup shredded Cheddar cheese
foil
Recipe
Scrub potatoes well. Rub skins with shortening and pierce well with fork to
allow steam to escape. Bake potatoes in coals for 1 hour, turning
occasionally. While potatoes are baking, add onion to evaporated milk and
let stand. When potatoes are done, cut in halves lengthwise. Scoop out
insides. Reserve shells. Mash potatoes and beat in margarine, milk-onion
mixture, salt, and parsley. Blend in cheese. Spoon mixture back into
shells. Place in pre-heated Dutch oven about 10 minutes. Serve.
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