Dutch Oven Potatoes

Dutch Oven Potatoes
Dutch Oven Potatoes
*
*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
*

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.
*

Pour Sprite over all the potato layers in Dutch oven and cook in the oven or with hot coals.
*

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.
*

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.
*

Top the cooked potatoes with grated Cheese.
*
Serves 12-16

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

Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes

Dutch Oven Potatoes

Enjoy!

Lindy

Please follow and like us: