Onion Baked Potatoes
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Onion Baked Potatoes

Onion Baked Potatoes

This is a favorite of mine. Always a hit at the campsite, and I even make it while cooking out on the patio. You can use your patio fire pit for this one.

  • Medium to large potato. - (One potato serves one appetite, add according to the amount of guest)
  • One medium white, red or yellow onion. (your preference)
  • Garlic salt
  • Bacon bits. (I prefer crumbling the bacon left over from breakfast, but it is not often that any is left over)
  1. Lay out a double layer of aluminum foil large enough to wrap a potato. Place the potato on the aluminun foil and slice across in approx. 1/2" slices leaving the bottom 1/4 - 1/2" in tact. Note: slicing the potato on top of the aluminum foil save you the hassle of trying to move the entire sliced potato onto the foil later. Just be careful not to cut into the foil.
  2. Slice the potato again this time long ways right down the middle. Again, leave the bottom 1/4 - 1/2" in tact.
  3. Dice the onion into 1/4" cubes, and pour over the top of the sliced potato. Stuff the cubes into the slices with a fork or spoon. making sure that all slices are packed good with onion cubes.
  4. Sprinkle good amount of garlic salt all over the potato.
  5. Sprinkle to taste bacon bits.
  6. Double wrap the potato with the aluminum foil.
  7. Make sure you have a nice hot bed of coals and using a pair of long-handled tongs, place the foil wrapped potato into the coals. Bury it with coals.
  8. If the entire potato is completely buried in the coals, it is not necessary to turn it. Let it bake for about 40 minutes. A larger potato may need 45-50 minutes.
  9. Check it by pearcing with a fork. It should be soft.
Serve with your choice of butter or sour cream. (in my case, both) Note: I like to top it with some green onions, top it with your choice, maybe some steamed brocolli.

Submitted by: The FirePitBoss - Tucson, AZ
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