Maine Campfire Potatoes
Camping out? Just at camp? Here’s a great way to serve baked Maine potatoes without any fuss or oven.
- 1 wood campfire, burned down to red hot coals
- 4 large Maine baking potatoes
- ¼ cup olive oil
- kosher salt
- ¼ cup sliced green onions
- ¼ cup chopped fresh herbs, whatever you have. Maybe chives, dill, marjoram, parsley, sage.
- 1 ½ cups sour cream
- salt & pepper to taste
- Wash potatoes, pierce with a sharp fork, rub well with the olive oil and then the kosher salt. Wrap each potato tightly in foil. (The salt you rub over the potato skin will help keep the potato crisp when you finally unwrap them.)
- Now you have a choice: Either bury each potato into your coals or place them on a grate which is balanced right on your coals. If on the grate, turn the potatoes once while cooking. If you bury the potatoes, just let them cook.
- Give the potatoes 1 to 1 ¼ hours to cook. Be sure you keep your fire fed so the coals remain hot.
- In the meantime, mix together the sour cream, green onions, and whatever herbs you’re using.
- When potatoes are done, cut through the foil and cut potato at the same time. Squeeze from the bottom, put a pat of butter on if you desire, salt and pepper to taste, and spoon on the delicious sour cream topping. Perfect!