Making a baked potato in the hot coals of a fresh fire is one of the best culinary campfire experiences you can have. Taking a piping hot baked potato out of the fire that is coated with melted, slightly caramelized, butter and salt and eating that flaky flavorful starchy interior goodness is one of life’s perfect little moments.
- Medium sized potato’s
- Sea salt (any salt will do but I like using sea salt)
- Butter (1/2 pat of butter per potato, plus extra for topping the potato when done.)
- Toppings (My wife loves sour cream, I prefer just butter. If you are luck you might have some leftover bacon from breakfast you can top the potato with.)
- Aluminum foil
Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, I like to add a little salt to the outer skin, then double wrap in aluminum foil. Bury the potatoes in the hot coals. Cook for 30 to 60 minutes until soft. Cooking time depends on the amount of coals you have and size of the potato.
Be careful when you first open the foil packets. The potato’s will be exceedingly hot and the melted butter will burn you. Once they can be handled safely top with your favorite toppings and mangiare!