Dutch Oven Potatoes
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*8 large baking Potatoes, Russets
*10 slices thick Peppered Bacon, cooked in Dutch oven drain off excess fat and chop bacon for layering and topping
*6 slices Peppered bacon
*1 large Onion, white or yellow
*1 bag Baby Carrots or add as many as desired
*1 bottle 16.9 ounces Sprite or Lemon Lime Soda of your choice
*Grated Cheddar Cheese, used for topping after the Dutch oven potatoes are cooked as desired
*Sea Salt and Black Pepper, add as desired
**Dutch Oven 14 inch (10 quart)
**Briquets, if cooking outdoors in a fire pit
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Add 6 slices of un-cooked bacon to the bottom of the Dutch oven. Then layer with some onions, carrots, potatoes and cooked bacon slices. Repeat until all ingredients are added.
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Pour Sprite over all the potato layers in Dutch oven and cook in the oven or with hot coals.
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Note: We check our potatoes after 30 minutes when cooking in fire pit and then again in 15-30 minutes, checking depending on how fast the potatoes are cooking.
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Bake/cook about 1-1  1/2 hours in oven 350*F. or we cooked ours in our outdoor fire pit with hot **Briquets/coals. We used about 14 hot coals on the top of the lid and 20 underneath of the dutch oven, but add more hot coals as needed until potatoes are tender.
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Top the cooked potatoes with grated Cheese.
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Serves 12-16

For more on Dutch oven cooking see Utah State University Extension Dutch Oven Cooking

Enjoy!

Lindy