Skip to content

Dutch Oven – Herb Stuffed Potatoes


Let’s defy convention. Throw normalcy out the window. Shatter our paradigms. You with me still? Ok, so besides the loaded baked potato, does anyone think of the potato as a main dish? Likely not. That’s why the phrases “steak and potatoes” and “meat and potatoes” made it into our lexicons. Well, this isn’t small potatoes! (Sorry, couldn’t help myself!) I decided to make a dish with no big hunk o’ meat, and used potatoes as the main dish. In fact, we didn’t have any side dishes.

I was trying to figure out how to spruce up a potato, and I thought it would be cool to stuff one with herbs, but I didn’t know exactly how to do that to a raw potato. This is what I came up with: cut a cross deep into each potato, gently prying open the cut and stuff with herbs. Worked okay, but next time, I’d cut them in half, take out some flesh with a melon baller, and stuff them, then close them back with toothpicks or aluminum foil.

12″ Dutch oven
350 degrees
45 minutes

Olive oil
Cream of chicken soup
Cream of mushroom soup
Season salt

Stuff potatoes with herbs as detailed above. Coat with olive oil. Sprinkle season salt and pepper on top. Add cream of mushroom and chicken soups. Bake for 45 minutes or until potatoes are tender. Serve with butter and sour cream.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: