Camping Recipes - Pg 3

Briquette Scalloped Potatoes


Creamy and cheesy with a touch of garlic, these delicious potatoes make a great side dish for anything! Don’t worry about leftovers…there won’t be any.


5 pounds potatoes (about 6 large), peeled and thinly sliced

3 cups shredded cheddar cheese

1 large onion, chopped

1/4 cup butter, cubed

6 garlic cloves, minced

2 teaspoons onion salt

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup whole milk

Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover. Yield: 16 servings (3/4 cup each).

Grilled Three-Cheese Potatoes


While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish.


6 large potatoes, sliced 1/4 inch thick

2 medium onions, chopped

1/3 cup grated Parmesan cheese

1 cup shredded sharp cheddar cheese, divided

1 cup shredded part-skim mozzarella cheese, divided

1 pound sliced bacon, cooked and crumbled

1/4 cup butter, cubed

1 tablespoon minced chives

1 to 2 teaspoons seasoned salt

1/2 teaspoon pepper

Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings.

Grilled Greek Potato Salad


My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions


3 pounds small red potatoes, halved

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

1 medium red onion, halved and sliced

1 medium cucumber, chopped

1-1/4 cups grape tomatoes, halved

1/2 pound fresh mozzarella cheese, cubed

3/4 cup Greek vinaigrette

1/2 cup halved Greek olives

1 can (2-1/4 ounces) sliced ripe olives, drained

2 tablespoons minced fresh oregano or 1 teaspoon dried oregano


Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 16 servings (3/4 cup each).

Grilled Potatoes with Bacon-Ranch Sauce



These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill.


2 tablespoons olive oil

1 tablespoon barbecue seasoning

2 garlic cloves, minced

2 teaspoons lemon juice

1-1/2 pounds small potatoes, quartered


2/3 cup ranch salad dressing

4 teaspoons bacon bits

2 teaspoons minced chives

Dash hot pepper sauce

In a large bowl, combine oil, barbecue seasoning, garlic and lemon juice. Add potatoes; toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. square). Fold foil around potato mixture and seal tightly.
Grill, covered, over medium heat 20-25 minutes or until potatoes are tender.
In a small bowl, combine sauce ingredients. Serve with potatoes. Yield: 5 servings.

Recipe Note: This recipe was tested with McCormick’s Grill Mates Barbecue Seasoning.

Grilled Potato Boats with Creamy Topping



The creamy topping on these potato skins is so delicious. These make an excellent summertime treat alongside your favorite grilled meat. They are especially good with barbecue ribs. If you're not grilling your meal, you can bake these appetizers in a 375° oven for 18-20 minutes.


2 medium potatoes

1-1/2 teaspoons butter, melted

2 tablespoons picante sauce

1/4 cup shredded cheddar cheese

1 tablespoon real bacon bits

1/4 cup chopped tomato

2 tablespoons chopped green onion


3 tablespoons mayonnaise

2 tablespoons sour cream

1 tablespoon prepared ranch salad dressing

1-1/2 teaspoons real bacon bits

1/4 teaspoon garlic powder

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/2 in. on the potato skins. Place skins on a Grill Safe Mat.
Grill, covered, for 15-20 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
Grill potatoes, skin side down, uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with Sour Cream Topping Mixture. 

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Cheesy Slow-Cooked Corn



My family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping


9-1/2 cups (48 ounces) frozen corn

11 ounces cream cheese, softened

1/4 cup butter, cubed

3 tablespoons water

3 tablespoons milk

2 tablespoons sugar

6 slices process American cheese, cut into small pieces

In a 4- or 5-qt. Dutch Oven combine all ingredients. Cook, covered, on low campfire and cheese is melted, about 1 hour, stirring Twice. Yield: 12 servings.