Campfire Foil Baked Potatoes with Fixings
Tasty baked taters smothered with spicy sour cream, crispy bacon, cheddar cheese, and chives. All the Fixings!
- 4-6 Russet potatoes
- Bacon - ½ pound, diced and sautéed until crispy
- ½ bunch Chives
- 1 cup Shredded Cheddar
- ½ cup Sour Cream
- 2 tablespoons Caldera Habanero Pepper Sauce
- 2 tablespoons Butter, cubed
- Kosher salt - to taste
- Freshly cracked black pepper to taste
1. Build a fire or preheat oven to 400°F.
2. Dock the potatoes with a fork, puncturing into the center 6-8 times for each potato. Tightly wrap each potato in a single layer of foil.
3. When the fire is nice and hot, place the potatoes around the rim of the fire for 15-20 minutes, turning occasionally or until potatoes feel soft. If using the oven, place on a baking sheet in oven at 400°F for 1 hour.
4. Chop bacon into cubes. In a pan over the fire (or on the stove), add bacon to a cold sauté pan and then place on fire. Cook the bacon until crispy. Drain excess fat and set aside.
5. Remove potatoes with tongs and wait to cool down slightly. Open up each potato, slice down the center (long ways) with a paring knife and slightly pinch the two ends of the potato together, allowing for a small pocket to form in the center.
6. In a small bowl, mix together ½ cup of sour cream with 2 tablespoons of Caldera Habanero Pepper Sauce.
7. Fill the center of the potato with a cube of butter, a pinch of Kosher salt, a pinch of freshly cracked black pepper, a dollop of spicy sour cream, bacon, cheddar, and chives. Chow down!