Bacon and Cheese Taters (Dutch Oven Recipe)

Dutch ovens are terrific for cooking outdoors. Some enthusiasts claim food tastes better when cooked over an outdoor fire in a Dutch oven. Before starting, you will need a few supplies: a lid lifter, tongs, heavy gloves made especially for camp cooking, wooden utensils, charcoal briquettes, and a Dutch oven, which can range from 5 to 22 inches in diameter. To attain the 325 to 350 degrees F required by many recipes, use this simple formula: use twice as many charcoal briquettes as the size of the Dutch oven. A 12-inch oven would use about 24 briquettes. They will be placed both under the Dutch oven as well as on the lid.

This recipe comes form The International Dutch Oven Society.


1 pound bacon
1 onion, finely diced
2 jalapeños, seeded and chopped
6 medium potatoes, finely diced
1 package (8 ounces) cream cheese, cubed
1 cup shredded Monterey Jack cheese, divided
salt and pepper, to taste


Use a 10-inch Dutch oven and 25 briquettes.

In a Dutch oven over eight briquettes, cook the bacon until crisp. Remove the bacon, set aside, and drain off most of the fat. Add the onions and peppers to the oven and cook for 5 minutes. Add the potatoes and cook, covered, for 5 minutes more. Crumble the bacon and add to the oven, then add the cream cheese, half of the shredded cheese, salt, and pepper. Cover and bake with 17 briquettes on the lid for 45 minutes, stirring every 10 minutes. Top with the remaining shredded cheese before serving.

Please see the specific instructions for cooking outdoors with a Dutch oven above, in the recipe introduction.

Cooking & Recipes


10 servings


The International Dutch Oven Society

Preparation Method

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