Campfire Baked Potatoes with Spiced Beef and Mushrooms
- Large pot
- Large skillet
- Sharp knife
INGREDIENTS
- 2 medium gold potatoes
- 2 medium sweet potatoes
- 1 pound/450 grams ground beef
- 7 ounces/200 grams white button mushrooms, sliced
- 2 medium onions, thinly sliced
- ½ cup chopped parsley, plus more for garnish
- 1½ tablespoons coarse salt, plus more to taste
- 2 rosemary sprigs, optional
- 1 cup cherry tomatoes, halved
- ½ teaspoon brown sugar
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon dried parsley or cilantro
- ¼ teaspoon baharat
- 2 tablespoons boiling water
- Tahini sauce, to serve
INSTRUCTIONS
- Fill a large pot with water and bring to a boil. Add the potatoes and sweet potatoes and parboil for about 10 minutes, until just starting to soften. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Spread the coarse salt over the bottom of a baking dish or roasting tray. Place the parboiled potatoes and sweet potatoes on top. Nestle the rosemary sprigs around the edges if using. Roast for 30 to 40 minutes, or until completely tender when pierced with a knife. Remove from the oven and let cool slightly.
- Meanwhile, in a large skillet over medium heat, sauté the onions until golden, about 10 minutes. Stir in the brown sugar and continue cooking to deepen the caramelization. Add the cherry tomatoes and mushrooms and cook for another 5 to 7 minutes, until softened and fragrant.
- Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through. Stir in the sweet paprika, sea salt, dried parsley or cilantro, and baharat. Pour in the boiling water and simmer for 10 to 15 minutes, until the mixture is saucy and well seasoned. Taste and adjust seasoning as needed.
- Slice each roasted potato and sweet potato in half lengthwise. Spoon the beef mixture generously over each half. Sprinkle with chopped parsley and drizzle with tahini just before serving.
FAQ
How can I make these campfire baked potatoes vegetarian?
Simply replace the ground beef with a plant-based protein. Cooked lentils, crumbled tofu, or a store-bought meat substitute like soy-based crumbles or Beyond Meat all work well. Sauté them with the same mixture of onions, mushrooms, and spices to maintain the dish’s flavor profile. If using tofu, press and crumble it before adding it to the pan. For a heartier texture, mix in chopped walnuts or cooked bulgur with the filling.
Can I prepare the campfire baked potatoes in advance?
Yes, campfire baked potatoes can be partially or fully prepared in advance. Parboil and roast the potatoes and sweet potatoes the day before, then store them in an airtight container. You can also cook the beef and mushroom filling ahead of time and refrigerate it separately. When ready to serve, reheat both components over a grill, campfire, or even a portable burner.
What can I use instead of tahini sauce?
Several alternatives work well with campfire baked potatoes. A drizzle of plain yogurt or sour cream offers tang and creaminess. For a dairy-free option, use cashew cream or an oat-based yogurt. You can also mix olive oil with a bit of lemon juice and garlic for a light finishing drizzle. Hummus thinned with water or lemon juice is another close substitute.
Can I freeze leftovers?
You can freeze leftover campfire baked potatoes, although the texture of the sweet potatoes may soften slightly upon reheating. To freeze, allow the potatoes to cool completely, then wrap each portion tightly in foil or place in an airtight container. For best results, freeze the potato halves and filling separately. Reheat in the oven at 350°F (175°C) until warmed through. Avoid freezing with tahini or fresh herbs on top—add those fresh after reheating to preserve flavor and texture.
What kind of mushrooms work best in this recipe?
White button mushrooms are the most commonly used for campfire baked potatoes, but you can easily swap them out for other varieties. Cremini or baby bella mushrooms offer a deeper, earthier flavor. Portobello mushrooms, when chopped, also work well and bring a meaty texture that complements the beef. For a richer dish, consider mixing in shiitake mushrooms. No matter the variety, make sure to cook off excess moisture to prevent the filling from becoming soggy.
How can I make the filling spicier?
You can include a pinch of cayenne pepper or chili flakes when sautéing the beef and mushrooms. You could also stir in diced fresh chili, such as jalapeño or serrano, during the onion stage. A dash of harissa paste or hot smoked paprika will build warmth and complexity. If you want a smoky-spicy effect, a little chipotle powder or adobo sauce can also complement the sweet potatoes beautifully.
How do I prevent the potatoes from drying out in the oven?
Avoid over-roasting and monitor them closely after the 30-minute mark. Parboiling the potatoes and sweet potatoes first ensures they don’t need extended time in the oven. Wrapping them loosely in foil or covering the tray with foil for part of the bake can also help retain moisture. Adding a touch of oil or fat to the baking dish can keep the skins from becoming too leathery. Serve immediately after baking for best texture.
