Camp Cooking #4: Um, not sure what to call these...

Ok, so the title was a ploy to get you to read on.  'Cause who's all that excited about a post titled: Foil Wrapped Potatoes?  Really - would you have honestly clicked through for that?  Yea, me neither.

So, all that trickery aside, let's talk taters. And onions.  And garlic. And butter.  Mmmmmmm, butter.

Alright, by now, you know the drill - gather your ingredients:

Baking Potatoes (1 per person)

White Onion

Salt and Pepper

Garlic Powder (optional)

Butter

heavy duty foil, sharp knife, tongs

Hey, just an FYI - do yourself a few favors when you're getting your ingredients: heavy-duty foil. Heavy-duty.  These are potentially going into the coals of your campfire, and I don't want you complaining about ash in your potato.  And splurge on real butter.  I used margarine for this go around, and I won't ever again.  Just didn't taste right.  Real butter is better.  Mmmm, butter..... 
 

 

(Do I even need to mention: wash your spuds? Can we just pretend that's a given?)

We're going to stuff the potato with onion slices, so we start out by cutting the potato.  Use a super sharp knife, and slice 1/4" slits into your spud almost all the way thru.  It took a bit of practice to get this one right, but if you've done well, you'll have an accordion for a tater when you're done.
 

 

Next up, slice your onion.  The thinner the slices, the better -

you're going to have to shove them in to the slits you just made in your potato. 

 (I used about a half an onion for 3 spuds, use more or less to your liking)
 

 

And now, assembly.  Go easy on pulling the spud slices apart to make room for the onion - in fact, it's almost best to keep the potato on the counter while you're doing this just in case it breaks apart, and falls on the floor, and rolls around a bit. 
 

You wouldn't want that.
 

Not that I know from experience or anything.

*Ahem*  Where were we?

 

 

Here's where you can take it whichever direction you like:

salt, pepper, garlic powder (cloves would be awesome), and butter. 

Mmmmm, butter. 
 

RDB said that my spud looked like someone had covered it with icing. 

I said, no, butter. 

He said, yep, icing.
 

Mmmm, buttercreme icing....
 

Whoops, sorry, where were we?

 

 

Wrap those little taters up in your Heavy-Duty foil and fire up your grill.  We had them on medium heat on our gas grill for about 45 minutes - turning every now and again.  You could certainly try these in the coals of a burned-down fire as well, but I'm not that brave yet.  I like hot potatoes, not burned potatoes.  Go figure.
 

 

 

They're done when you can smush them a little bit with your tongs.  And remember - they will be nuclear hot when you first pull them off the grill/out of the fire.  So, regardless of how amazingly they smell, don't unwrap them and immediately shove a forkful of the delicious fluffy garlic/onion/potato in your mouth.  'Cause it would probably burn.  Not that I know from experience or anything.
 

But, hey, you know what I hear's good for burns?
 

Butter.