large baking potatoes
whole onions, red or yellow
dill, parsley, bacon bits
Directions: Slice potato almost all the way through, but leave enough to hold it together. Slice the onion, and put one slice in between each potato slice. Sprinkle with bacon bits and a little dill. Wrap well with heavy aluminum foil and bury in the coals of the fire. Leave untouched for about 45 minutes, and test for doneness by piercing with a fork – the fork should lift out without lifting the potato. Cooking time depends on size of potatoes and strength of fire. Serve with pat of butter and a few sprigs of parsley
3 pounds peeled potatoes
4 strips bacon (raw)
1 medium onion
6 – 8 teaspoons butter
Slice potatoes and put them on a piece of foil that has been spread with butter so the potatoes do not stick.
Cut up onion and bacon into small pieces and put on the potatoes.
Slice or drop small amounts of remaining butter on potatoes.
Sprinkle potatoes with garlic salt and pepper to taste. Cook on the fire for about an hour.
(Make sure you turn the potatoes often so they do not burn)