
Devin’s Famous Dutch Oven Potatoes
User Reviews
5.0
6 reviews
Excellent

Devin’s Famous Dutch Oven Potatoes
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These are by far the best Dutch Oven Potatoes I have ever had! I especially love them with our homemade ranch. These potatoes are famous in our family.
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Ingredients
- 10-12 large potatoes
- 1 onion diced
- 1 pound Bacon
- 3 tablespoons seasoning salt "Spike" or "Johnny's" seasoning salt work great!
- 1 tablespoon garlic powder
- 10.5 ounces cream of chicken
- 3 cups shredded cheddar cheese
- 30 charcoal briquettes
Instructions
- Preheat the Dutch oven on a campstove or with briquettes (15 on the bottom, 15 on top).
- Scrub and rinse potatoes. Slice each potato into rounds.
- Cut bacon strips into fourths.
- Fry the bacon pieces in the Dutch oven until browned.
- Drain about half of the bacon grease.
- Cook the diced onion in remaining grease until translucent. Add the sliced potatoes, seasoning salt, and garlic and stir.
- Cover and cook about 20-25 minutes stirring occasionally.
- When potatoes are fork tender, remove the lid and stir in the cream of chicken soup until evenly distributed.
- Sprinkle the cheese on top of the potatoes.
- When cheese is melted, remove from heat and serve.
Equipments used:
Nutrition Information
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Calories
300kcal
(15%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
57mg
(19%)
Sodium
2345mg
(98%)
Potassium
136mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
342IU
(7%)
Vitamin C
1mg
(1%)
Calcium
212mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
Calories | 300kcal | 15% |
Carbohydrates | 4g | 1% |
Protein | 13g | 26% |
Fat | 26g | 40% |
Saturated Fat | 11g | 55% |
Cholesterol | 57mg | 19% |
Sodium | 2345mg | 98% |
Potassium | 136mg | 3% |
Fiber | 1g | 4% |
Sugar | 1g | 2% |
Vitamin A | 342IU | 7% |
Vitamin C | 1mg | 1% |
Calcium | 212mg | 21% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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