I'm going to have some great desserts to post next week! I'm still working on the dessert competition for the Arkansas Dutch Oven Society. I have 2 more to try before I pick the winner. I have been doing a TON of dutch oven cooking the last little while, so forgive me if I post some simple, easy, but yummy recipes for the next few days.
Baked Potato Skins
DO size depends on how many you make
Russet potatoes, scrubbed and pierced with a fork
Shredded cheddar cheese
sour cream or ranch dressing
Bake the potatoes in your dutch oven at 400° for 40-45 minutes or until tender. Remove from oven and allow to cool until they can be handled. Cut each potato in half lengthwise and scoop out the insides leaving about 1/4" shell of potato. Fill each potato with shredded cheese and bacon crumbles. Return to oven and bake until cheese is melted and potatoes are heated through. Top with sour cream or ranch dressing.
The Finished Product
Baked potatoes worked surprisingly well in the dutch oven. I wasn't sure how well they would work, but I really shouldn't have doubted. Everything seems to work better in the DO. We had these with grilled steak and I loved not having to heat up my kitchen. I didn't put quite enough cheese in mine, so next time I'll put more. I also use store bought bacon crumbles since I was short on time. This is a great side dish and the kids thought they were really fun. We will make these again. Grade A.