Baby Potato And Mozzarella Papillote Recipes

FALL POTATOES

Steps:

• Place potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer just until fork-tender, about 15 minutes. Drain.
• Melt butter in a skillet over medium heat. Sprinkle potatoes and sweet potatoes with salt and cook until beginning to brown, about 3 minutes.
• Mix in dates, pumpkin seeds, brown sugar, and cinnamon. Cook and stir until dates are warm and pumpkin seeds begin to brown, 1 to 2 minutes. Remove from heat and serve.

CHEESY CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
• Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

TWICE-SMOKED POTATOES

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Using a fork, pierce holes on all sides of the potato. Brush oil over entire potato.
• Place the potato directly on the smoker rack and cook for 3 hours. Transfer potato to a cutting board and let cool until easily handled.
• Slice potato in half. Leaving the shell intact, spoon out flesh and place in a bowl. Add milk, Cheddar cheese, butter, chives, salt, and pepper. Using the back of a spoon, mash potato and stir until evenly combined.
• Spoon mixture back into the shells. Return to the smoker for 30 minutes more.