ACME Stuffed Potatoes
Slice fist-sized red potatoes into quarters.
Wrap loosely in aluminum foil. Now comes the good part.
Option #1: Into the inner cavity, lay strips of Ortega chili, sprinkles of black olive, and slices of sharp white cheese (you choose--you can't go wrong), then dribble the package with olive oil.
Option #2: Put a generous slice of cheese, salt and pepper, a slice of onion into the middle, a small sprig of rosemary between the potato and the foil, and baste with a generous tablespoon of olive oil
After doing the inner fixings, fold up the potatoes and seal up the foil. Place the potatoes among the coals at the edge of your fire. These take about a half hour, depending upon the size of your potatoes and your desire for crispness. Check it out. It's a nice companion to the smoked trout.
Serve with whatever Salamandre you can reach.
Wrap loosely in aluminum foil. Now comes the good part.
Option #1: Into the inner cavity, lay strips of Ortega chili, sprinkles of black olive, and slices of sharp white cheese (you choose--you can't go wrong), then dribble the package with olive oil.
Option #2: Put a generous slice of cheese, salt and pepper, a slice of onion into the middle, a small sprig of rosemary between the potato and the foil, and baste with a generous tablespoon of olive oil
After doing the inner fixings, fold up the potatoes and seal up the foil. Place the potatoes among the coals at the edge of your fire. These take about a half hour, depending upon the size of your potatoes and your desire for crispness. Check it out. It's a nice companion to the smoked trout.
Serve with whatever Salamandre you can reach.
