Bacon & cheese stuffed hasselback potatoes recipe

Ingredients

• 2 large potatoes
• Oil
• Salt and pepper to taste
• 4 rashers bacon
• ½ cup grated tasty cheese

1. Preheat your camp oven.
2. Wash potatoes and slice at 1 cm intervals making sure to not cut completely through.
3. Lightly drizzle oil over the potatoes, season to taste with salt and pepper then wrap in aluminium foil. Bake for an hour or until potatoes are tender.
4. Whilst potatoes are baking, cook bacon and cut into slices.
5. Remove potatoes from heat, carefully open foil then stuff a piece of bacon and some cheese into alternate slices.
6. Close the foil and place back into the camp oven for 5 minutes or until the cheese has melted then serve.