Next time you're over a hot grill, try whipping up this Dutch oven potato recipe that will impress even the most seasoned BBQ enthusiasts.
[Editor’s Note: Lewis uses a type of Dutch oven known as a camping, cowboy, or chuckwagon, which has a rimmed cover in order to place coals on top. If you are using a generic Dutch oven, you can simply place it inside your home oven at 350 degrees rather than using hot coals as Terry instructs.]
- 6 slices of thick-cut bacon
- 1 onion, diced
- 12 potatoes, peeled and sliced in ¼-inch thick rounds
- One 4-ounce can of diced green chiles
- ½ cup water, plus more as needed
- Salt and pepper, to taste
- 2 cups grated Cheddar cheese
- One 12-inch Dutch oven
- 38 hot coals
Cook the bacon in a preheated Dutch oven, over 8-10 coals, until crisp. Remove from heat and crumble the bacon. Add the onion to the bacon grease and cook until translucent. Put the bacon back in the oven and add the potatoes, chiles, and water; season with the salt and pepper.
Cover and bake, using 9–10 coals underneath the oven and 18 on top, for 25 minutes. Remove the lid and turn the potatoes over, do not stir. Add more water if needed. Cook for 20–25 minutes more. Remove from heat and take coals from lid. Put the cheese on the potatoes and replace the lid for 5 minutes to melt cheese. Serve hot.