Grab your paddlin' spoons and head to the river with these yummy Potato Canoes! This delicious meal is fun and easy to make, so get the kids involved too and let the canoe design contests begin!
This recipe can be cooked a number of ways, depending on your camp kitchen setup, so be sure to check the list of required gear and read through the instructions before packing for your trip.
30 min. Recipe feeds 4. Some pre-trip prep work required
Ingredients
Cooking oil
1 yellow onion, diced
3-4 baked potatoes, cut length-wise and hollowed out, best if baked ahead of time and kept cool until used
½ tsp salt
1 tsp black pepper
½ tsp garlic salt
Shredded sharp cheddar cheese
Optional toppings
Green onions
Bacon, cooked and crumbled
Eggs*
Sour cream
Diced ham
Bell pepper, diced
Jalapeños
Kitchen Gear
Charcoal
Fire pit, or chimney starter and fire pan
Foil
Cast iron skillet/Dutch oven and lid/oven lifter -or- Camp stove and pan
Instructions
If using a cast iron skillet or Dutch oven, preheat in fire pit using direct heat cooking, with coals on bottom and sides of skillet
In preheated cast iron/Dutch oven, or on camp stove, heat cooking oil and sauté diced onions and other veggies until translucent
Remove from skillet, set aside to cool
Place hollowed-out potato halves in cast iron/Dutch or on foil squares large enough to form packets
Sprinkle salt and pepper over potato halves
Fill potato canoes with onions, garlic salt, and other desired toppings
Sprinkle with garlic salt and cover toppings with a thick layer of shredded cheese* *For breakfast canoes that include eggs, skip to Step 8 and bake for 10 – 15, until eggs are firm to the touch, then add cheese
Cover cast iron skillet/Dutch oven with one sheet of heavy duty aluminum foil, or wrap potato canoes in foil packets and place in campfire or on grill
Bake for 5 – 10 minutes, until cheese is melted