Twice Baked Camp Potatoes

Twice Baked Camp Potatoes

Ingredients:
8 medium potatoes thin sliced with skin on
8 green onions, chopped 4 medium potatoes
8 slices bacon 1 tbs shortening
1/2 cups water 2 tsp onion flakes

Directions:
pepper 3/4 cups evaporated milk
foil 2 tbs margarine
1/2 tsp salt
Arrange potato slices in large pot lid. Sprinkle with 1 tbs parsley flakes
green onions. Pour water over potatoes and onions. 1 cup shredded Cheddar cheese
Arrange bacon slices on top and sprinkle with foil
pepper. Cover with foil and bake in pre-heated
Dutch oven for 40 minutes. Uncover and cook until Scrub potatoes well. Rub skins with shortening and
potatoes are tender and bacon is slightly crisp pierce well with fork to allow steam to escape. Bake
(15min) Serve. potatoes in coals for 1 hour, turning occasionally.
While potatoes are baking, add onion to evaporated
milk and let stand. When potatoes are done, cut in
SUGAR BROWNED POTATOES halves lengthwise. Scoop out insides. Reserve
shells. Mash potatoes and beat in margarine, milk-
onion mixture, salt, and parsley. Blend in cheese.
3 lb. new potatoes
Spoon mixture back into shells. Place in pre-heated
1/2 cup margarine
Dutch oven about 10 minutes. Serve.