Weekend Recap: Deception Pass + Campfire Loaded Potatoes paired with Grand Klasse Chardonnay

Hi friends, it’s Jen, Marketing Manager for Gård. We spent this last weekend camping with close family friends, who also happen to be wine club members, and I wanted to share one of our make-ahead camping meals because it was so YUMMY! Side note: If you haven’t made it to Deception Pass yet, I highly recommend it. Stunning views, great hiking, and endless ways to enjoy the outdoors! 

To keep this recipe low effort day-of, I came prepared with par-cooked russet potatoes - oiled, salted, and wrapped - plus a fully loaded topping bar. Everything was prepped the day before we left, making the evening stress-free.  We reheated the potatoes on the campfire, set out all the fixings, and warmed cooked bacon for the omnivores and soy chorizo for the veggie crew right over the flames. 

These foil-wrapped potatoes are a hit - crispy bacon, savory mushrooms, fresh herbs, and rich Gruyère brings everything together. Pair it with chilled Grand Klasse Chardonnay and boom, gourmet campfire vibes activated. Just what you need after a full day of hiking, beach combing, and admiring amazing Puget Sound views!

Campfire Loaded Potatoes

Serves: 4

Recipe by: Tanya Miller

Suggested wine pairing: 2021 Chardonnay Grand Klasse

INGREDIENTS:

• 4 large baking potatoes, washed thoroughly with a brush

• ½-1 c shredded Gruyere cheese

• 12 oz bacon cut, into lardons (chopped)

• 1 pkg mushrooms, sliced

• ~ 1 tsp fresh rosemary and or thyme, finely chopped

• 1-2 green onions, sliced

• Optional: steamed broccoli florets

• Butter and olive oil

• Salt and pepper to taste

• Heavy duty tin foil to wrap potatoes

INSTRUCTIONS:

Note: These instructions are for preparing the meal onsite. See tip box below for notes on prepping ahead.

1. Start your campfire (or charcoal grill fire) 30-60 min in advance so the coals can develop. This is where you will cook the potatoes.

2. Poke holes in your potatoes with the tines of a fork 6 to 10 times. Slather with softened butter or olive oil and rub kosher salt (and pepper, if desired) all over potato.

3. Wrap in a double layer of aluminum foil, or a single layer of heavy-duty foil. Up until this point can be done ahead and you can even par cook the potatoes in the microwave to shorten fire cooking time - see tip box below.

4. Using tongs, nestle the potatoes into the fire and build the coals up around them. Cook the potatoes for 30 minutes, then flip them, rearrange the coals as needed to build up back around them, and cook another 20 to 30 minutes or until fork tender and an instant-read thermometer reads 210°F.

5. While the potatoes roast, cook the bacon in a cast-iron pan on top of a grate over the fire. Once cooked, remove bacon from pan and set aside. Leave all or some of the fat to sauté the mushrooms. Add the herbs, salt & pepper, and mushrooms to the pan and cook until browned to your liking. Set aside. This can also be done ahead, see tip box below.

6. When the potatoes are done, carefully remove from the fire and let cool for 10 minutes before handling them.

7. Carefully peel back the foil around the potato using the foil to create a boat. Some of the potato skin may be more toasted than other parts due to the coals. Slice the potato down the center lengthwise. Using your fingers and the foil as a heat barrier, press the potato in to push the meat of the potato up.

8. Fluff it with a fork, add the toppings, and place on top of a grate over the fire until the cheese is melted and gooey.

9. Top with green onions, serve and enjoy with a glass of chilled Grand Klasse Chardonnay!

   
   

Tip Box

• You can par-cook the potatoes in the microwave a day or two ahead. Poke with fork several times, place on a plate and microwave for 10-20 (depending on your microwave) min at high heat, turning once. They should be slightly soft to the touch. Then complete steps 3 & 4 above and refrigerate until ready to use. Ideally, you would bring to room (air) temp before cooking on the fire, but I can never seem to remember to do that - lol.

• You can precook the bacon and mushrooms at home, refrigerate, and then, while the potatoes are cooling, reheat in a cast iron pan (or flat piece of heavy duty duty foil with the edges folded up to make a sort of small baking sheet/tray shaped vessel) on the grate over the coals. Be careful to watch closely and stir occasionally to avoid scorching.

Here are a handful of shots from the Deception Pass area!

These beautiful bird photos were taken by my daughter Olive (avid birder, age 17)!

American Goldfinch (our state bird)

Killdeer

Bald eagle