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ON THE ROAD RECIPES

Whole Baked 'Jacket' Potatoes & Toppings
lamb chutney casserole

 

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Whole Baked 'Jacket' Potatoes & Toppings
Potatoes are Australia's largest vegetable crop, accounting for well over a third of total vegetable production. The cooler states of South Australia, Victoria and Tasmania account for about three quarters of the total crop. Tasmania's crop is mainly used for processing.
A whole baked potato with some filling makes for an easy quick main meal, or is delicious as side dish.
Follow the hints below to make the perfect baked whole potato and try some of the fillings given. You can't go wrong!

Hint: Don't have time to bake the potato for an hour or so, then a good compromise is to cook the potato in the microwave until it's almost cooked through and then pop it in to a preheated hot oven to finish it off for 30 minutes or so. Whether you're cooking potatoes in the oven or microwave, always wash the potato first then prick it all over with a fork and dry. For a really crispy skin, you can rub a little oil over it (for oven cooking).

The perfect crispy baked whole potato
4 large unwashed potatoes (Kestrel, White Star, King Edward & Red Star, Royal Blue & Russet Burbank potatoes are good)
course salt crystals
oil or spray oil
seasoning – garlic pepper, pepper steak, etc

Preheat your oven or camp oven, having it fairly hot (200°C).
Line the bottom of the camp oven or baking tray with foil or baking paper and sprinkle in a good layer of course salt crystals (or flakes, but they are a bit expensive). The salt helps to absorb moisture from the potatoes during cooking, making the skin crisp.
Wash the dirt off the potatoes and pat dry, then pierce the skin a few times with a knife or skewer. If you don’t, the potato is likely to burst during cooking.
Rub a little oil over the outside of each potato, season and place on top of the salt.
Put into your hot camp oven - put on the lid and add some coals to the lid to help brown the top of the potatoes.
Bake for approx 45 mins to 1 hour. Cooking time will depend on the size of the potatoes and the heat from your coals.
Keep a check and add or remove coals as needed. Don’t add too many coals though as it is very easy to burn the spuds, and you just want them nicely browned and crisp.
To serve, remove and cut a cross on top of each potato and peel back slightly. Spoon on your favourite topping or try some of the suggestions given.
Oven: Place ingredients in a baking dish and bake in a mod/hot oven 200°C for approx 1 hour or until cooked.

Suggested toppings:
Butter, coleslaw, sour cream.
Salsa, sour cream, grated cheese, spring onions.
Thinly sliced ham or bacon, pineapple.
Tuna, pineapple.
Avocado, sliced chicken.
Roasted garlic, fried bacon pieces and onion.
Guacamole & sour cream.
Smoked salmon slices, mayonnaise or sour cream with chopped dill.

Or you could try any of the fillings suggested below.

Egg in Potato
A nice easy dinner and a great way to serve up an egg.
egg in baked potatoe
Place a hot cooked jacket potato on a flat surface.
Slice the top off (about 1/4 of the potato) and scoop out enough flesh to make room for one egg.
Break 1 egg in the hollow and place the potato/egg into a hot oven or camp oven and cook until egg is set to you liking. Serve with bacon and beans.

 

 

 

Chili Con Carne
Another easy and filling meal all in one and a great way to use up any leftover chili con carne you might already have. Use your own favourite Chili Con Carne recipe, or try the one here.
chili con carne potato filling

Chili Con Carne Filling
2 tblspns oil
1 large onion - chopped
1 tspn crushed garlic
500 gm (1 lb) mince steak
1 tblspn chili powder (or chili sauce) (more if you like it really hot)
1/2 tlspn ground cumin
salt & pepper to taste
1/2 tspn sugar
2 tblspns tomato paste
1/2 cup tomato/chili sauce (bottled variety - found in Mexican section)
1 - 2 tblspns tomato & chili relish (optional)
1 x 450 gm (16 oz) can tomatoes (whole or pieces)
1 x 284 gm (10 oz) can red kidney beans - drained and rinsed

Gently fry onion and garlic in hot oil until soft. Add mince steak and continue to fry gently until browned.
Add chili powder, cumin and sugar and stir through.
Add tomato paste, tomato/chili sauce, tomato/chili relish and tin tomatoes (including juice), salt and pepper to mince and mix well. Bring to boil then simmer for 10-15 minutes. Add the kidney beans and simmer for a further 10 minutes.

Cut a hot baked potato and squeeze it open to enable you to spoon some filling into it.
Spoon chili con carne mixture on top, sprinkle with some chopped onions & grated cheese and a dollop of sour cream and/or guacamole mix.

Tuna & Mayonnaise topping for Baked Potato
tuna and mayonnaise topping

1 x 125gm can tuna fish in water/brine - drained
1 to 2 small red onions - finely chopped
1 red capsicum or green - finely chopped
1 chili - seeds removed and finely chopped - optional
1 small handful of fresh basil - finely chopped - optional
2 sticks of celery - finely chopped
2 tspns English mustard paste
8 to 10 tblspns Mayonnaise salad dressing
few drops Tabasco sauce - optional if you like a bit of extra bite
1 tblspn lemon juice
salt, pepper to taste

Mix all ingredients in a bowl and season to taste.
Spoon into the open top of a hot baked potato.

Web Site of the Month
To learn more about Australia's potato industry, how to cook potatoes, varieties and find lots more recipes using potatoes, then look at the Western Potatoes web site at:
http://www.westernpotatoes.com.au/go/consumers/recipes

 

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