This Thanksgiving recipe is excellent for eating dinner with your family at the campground this fall. You’ll love that you can make this meal ahead of time so it’s easy to reheat and serve. You’ll enjoy this incredible dish any time of year, but this Thanksgiving recipe is a must-have for any holiday get-together.
- 3 large baking potato
- 2 tbsp. unsalted butter
- ¼ tsp. salt, to taste
- ¼ tsp. black pepper, to taste
- 1 ⅔ cp. sour cream
- 1 small can sliced mushrooms
- 1 green onion sliced
- 1 package bacon
- 1 cp. shredded mozzarella cheese
- 1 cp. shredded sharp cheddar cheese
- ⅛ tsp. paprika
- Preheat your oven to 375F.
- Wash and dry all your produce.
- Thoroughly pierce your potatoes with a fork and then wrap the potatoes in foil thoroughly.
- Slice the green onions, separating the whites from the greens.
- Cook the bacon until crispy. I recommend doing this in the oven and cooking for 15 minutes, turning, and cooking for another 15 minutes.
- Set aside on a paper towel to soak up the remaining grease.
- Place your potatoes on a baking sheet or into the coals to cook. You’ll want to cook them for 1.5 hours in the over or around an hour in the coals. Be sure to check them frequently to prevent burning.
- Once the potatoes and tender and easy to pierce with a fork, you’ll want to remove them from the foil and add to a large bowl.
- Roughly chop the potatoes and add in butter, salt, and pepper.
- Stir until butter is melted and add the sour cream and stir until combined.
- Add in the mushrooms, green onions, and crumbled bacon.
- Stir in the cheese and transfer to a baking dish.
- Cover with aluminum foil and bake at 375F for 15 minutes until completely heated through and the cheese is melted.
- Sprinkle paprika over the top and serve warm or place in the refrigerator until you’re ready to reheat the casserole for dinner.