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| Baked potato with sour cream and cheddar cheese |
Place scrubbed potatoes in a small cast iron pan with a lid on top of the wood stove.
Cover and let 'bake" for 2 hours, turning every 30 minutes or so to make sure the potatoes aren't scorching.
It's a pleasant way to cook a meal! This method takes a little longer than a conventional oven but it's fine when there's no hurry. If the potatoes are done before the rest of the meal, remove the covered pan from the wood stove and set aside. The potatoes will stay warm for a while. When ready to serve, top with butter, sour cream, cheese, onions, chili etc. I like mine with salt, pepper, sour cream and a bit of cheddar cheese.
To easy dinners!
Astrid
My mother had a very old potato baker for stove tops that would have worked on any stove. It had a small rack on the bottom but I don't remember if this eliminated turning the potatoes completely. I've also used a similar system for heating taco shells.
ReplyDeleteReply to Catalina
ReplyDeleteI'm sorry I don't speak spanish, your blog looks fun. Thanks for visiting my blog. I too have a trivet wich fits underneath food at the bottom of the pot but I still like to see the food every now and then and check on things - once a worry wort mom, always a nag! It's not a problem for me to check every now and then. It's sort of relaxing to see food slowly cooking throught out the day.
Astrid