Dutch Oven Potato

This is an interesting little potato recipe for those of you who enjoy the great outdoors. You don't have to use a Dutch oven, of course, the recipe adapts easily for the home kitchen, but you'll probably have a lot more fun if you do.

Todd Alspaugh of http://www.outdoorsetc.bravehost.com was kind enough to send this to me. Please visit his website, which has a wealth of information on camping, fishing, outdoor cooking and so on.

Ingredients

1 lb. bacon, diced
2 onions, diced
2 green peppers, diced
12 med potatoes, red pontiac, peeled and sliced dollar size
1 lb. sharp cheddar cheese
1/4 lb. swiss cheese
salt and pepper
mushrooms, optional

Bring 22 charcoal briquettes to cooking point. ie, they will be uniformly covered in grey ash and very hot!

Fry the bacon in a Dutch Oven which you have placed on 8 of the briquettes. Add onions, peppers (and mushrooms) and saute.

Pour part of the bacon grease off and add the potatos. Add salt, pepper and seasoning to
taste. Mix together, but don't stir while cooking. Cover.

Put the remaining 14 charcoal briquettes on the lid of the oven. This will allow all the potatoes to cook uniformly without stirring. Cook for approx. 45 minutes.

Check potatoes by piercing with a fork. When they are done, grate the cheese together and sprinkle evenly over the top of the potatoes. Replace the hot lid. It will take about 5 minutes for the cheese to melt down through the potatoes, when they will be ready to eat.

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