Camp Fire Recipe: Potatoes Wrapped in Bacon

What do you do when you have a meat and potato guy and vegetarian camping together?  Well, in my case, I fix the meat and potatoes but leave the meat off some of the potatoes.  I know that this is not truly vegetarian but I just do not like a lot of meat.  Below is a recipe that is satisfying for breakfast when combined with eggs, as a side dish to go with dinner, and as an appetizer.   

Camp Fire Recipe:  Potatoes Wrapped in Bacon


Liquid or spray oil

12 fingerling potatoes or 4 large potatoes

6 slices of bacon

Salt and pepper

Sour cream, chives, and/or softened butter



  1. Start fire to prepare the coals.
  2. Grease the inside of a 10 inch Dutch oven with liquid or spray oil.
  3. Cut the bacon in half.
  4. If using fingerling potatoes, simply wrap the bacon around each potato and place the loose end on the bottom of the Dutch oven.  If using large potatoes, cut the potatoes into quarters and wrap with bacon.
  5. Salt and pepper to taste.
  6. Place the lid on the 10 inch Dutch oven and move to a heat resistant surface.
  7. Move 10 prepared coals to the heat resistant surface.  Arrange in a circle.
  8. Put Dutch oven on the circle of prepared coals. 
  9. Cover the lid with prepared coals.
  10. Cook for 55 minutes.
  11. Once the time period has passed, remove the lid and check for the doneness of the potatoes with a fork.  If the fork goes through easily then the potatoes are done.  On the other hand, if you feel resistance, continue to cook for another 10 minutes.
  12. After the potatoes are done, knock off the coals from the lid and remove the Dutch oven from the ring of coals.
  13. Serve as is or top with sour cream, chives, and/or softened butter.

As tasty as this dish is, there are a few changes that I make depending on what I have.  The recipe above is even better when topped with grated cheese once the potatoes are cooked.  To get the cheese to melt, remove the Dutch oven from the circle of prepared coals.  Take the lid off and sprinkle the grated cheese on top.  Place the lid back on and allow to sit for about 10 minutes.  The cast iron will still be hot enough to melt the cheese.

Another change I do is with the type of potatoes.  Yes, this recipe calls for “white” potatoes but if you do not have any, do not feel that you cannot make the dish.  Fresh sweet potatoes cut into chunks work just fine and is a great way of changing things up.