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“This is a convenient way to have potatoes available for any meal on the trail because you can pack everything you need in one bag to make this delicious side dish. I found this recipe in The Trailside Cookbook.”
5hrs 10mins

Ingredients Nutrition


  1. At Home: Peel the potatoes and boil them for 20 minutes. Drain and allow to cool. Cut the potatoes into 1/4-in/6-mm thick slices, place on a large baking tray and dehydrate in the oven at about 130F/56C for 5-6 hours. When dried, divide into four separate bags and add to each bag; a quarter of the powedered milk, Parmesan, onion slices, bacon bits, flour and creamer. Season to taste. Seal.
  2. At Camp: To rehydrate the bags, add enough water to cover the contents and let stand to rehydrate for 1 hour. When reconstituted, place the contents of the bags in a pan and bring to a boil. Cover and simmer until the potatoes thicken up. Remove from the heat and allow to stand for 5-10 minutes. Fluff up with a fork and serve hot.

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