CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-05-02
Serves: any
Difficulty: easy
Backpacking: Yes
Ingredients
- Potatoes
- Clay
Instructions
Clay baking is very easy. Pack an inch of mud around each potato and place in bed of hot coals. Don't place over open fire. Rotate potatoes after 15 minutes or if you see clay turning red in color from the heat. It takes about 45 min. for large, Idaho potatoes to cook thoroughly. Generally, when the clay covering is completely dry, the potato is done.
Remove from the fire and let cool or hold with a hot pad and crack the clay shell. It will come off cleanly with no dirt on the potato.
You can use the same technique for cooking any root vegetable, chicken or fish (leave on the scales and the clay removes them automatically).
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