Serves: 5
Total Calories: 388

3 large baking potatoes, pared
salt
cracked or coarsely ground pepper
4 - 5 slices bacon, crisp-cooked
1 large onion, sliced
8 ounces sharp processed American cheese, cubed
1/2 cup butter or margarine

In a 5- to 6-quart Dutch oven, combine mushrooms, shallots, and 1/2 cup water. Cover and cook on high heat, stirring often, for approximately 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, celery, zucchini, carrots, thyme, rosemary, and bay leaves; bring to a boil. Slice potatoes into a big piece of heavy aluminum foil and sprinkle with salt and pepper. Crumble bacon over. Add onion and cheese. Slice butter over all. Mix on foil; bring edges up—leaving space for expansion of steam—and seal well with double fold. Place package on grill and cook over coals about 1 hour or till done; turn several times. (Or cook on grill with barbecue hood down, about 45 minutes, or cook in 350° oven 1 hour.)

Nutritional Facts:

Serves: 5
Total Calories: 388
Calories from Fat: 280

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Esta’s Onion Patties
Parmesan Steamed Onions
Roasting Walla Walla Sweets & Potatoes
Cheesed Potatoes in Foil
Golden Potatoes
Scalloped Potatoes
Potatoes Romanoff
Coconut Baked Sweet Potatoes
Perfect Baked Sweet Potatoes
Steamed Artichokes with Garlic Mayonnaise
Saki Sesame Broccoli
Snow Peas Kahala Style
Crisp Zucchini Pancakes
Zucchini Fritters
Spinach Frittata
Kirk’s Feta Compli
Sukiyaki
Savory Carrots with Hazelnuts
Frontier Hazelnut Vegetable Pie
Herb Roasted Vegetables
Stuffed Acorn Squash
Tasty Whipped Squash
Eggplant Parmesan
Baked Beans
Fresh Corn Pudding
Sesame Asparagus
Sweet and Sour Red Cabbage
Apple Cranberry Relish
Hot Fruit Casserole