Fire Baked Potatoes

Potatoes have been given a bad rap for dieters that they do not deserve. These starchy spuds are a staple to any budget friendly diet.  They can actually be considered healthy depending on how you cook them and how you top them.

They are also a favorite of growing boys.  Just watch a troop of boys eyes light up when you have a baked potato bar for dinner.

According to the calorie tracker in my Fit Bit App, a Russet Potato has anywhere from 110-290 calories, depending on size.  Besides being filling, these spuds have fiber, protein, vitamins and minerals.  And don’t just say that all the good stuff is in the skin…With this recipe, the boys might even eat the skin first!

Things you need:

1 Russet potato per person
Olive Oil
Course ground salt
Heavy duty aluminum foil
Toppings
and FIRE!

Step One: Wash potatoes and use a fork to poke holes in the skin of the potato. I like to poke holes in each side and end of the potato to help release steam and absorb flavors.

Step Two: Tear a sheet of foil for each potato. Each sheet should be about four inches wider than the potato is long and the length of the roll.  You will use this foil to prep the next steps for a no-mess clean up.

Step Three: Coat potatoes in olive oil and salt. I used Pam Olive Oil spray and Himalayan Pink Salt we ground from a cracked salt cooking block. Then wrap the potatoes up like a burrito.

Step Four: Place foil wrapped potatoes in the coals of the fire. Turn them ever 10-15 minutes.  The large potatoes take about an hour to cook fully.

Step Five: Open your potato carefully, they are hot!  Use a fork to poke a line of holes down the middle of the potato and squeeze from the ends to open your potato up.  Then, top with your favorite toppings. I like Brummel & Brown Spread, cheddar cheese, chives and sour cream.

Enjoy!

Tell me what your favorite toppings are in the comment section below.

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