Any way you slice it, Pizza Lover’s Hasselback Potatoes are a camping-friendly meal that delivers hearty, hunger-squashing goodness in a single pot – one dish dirtied means “easy clean-up” too!
6 large Russet or Yukon Gold potatoes (about 8 – 10 ounces each)
2 tablespoons olive oil
Salt and pepper, to taste
5 ounces sliced pepperoni
12 ounces sliced provolone cheese
1 24-ounce can chunky marinara pasta sauce
1 (9.3-ounce) bag pre-cooked pork sausage crumbles
1 cup sliced white mushrooms
4 cups chopped fresh spinach
½ cup Chunky Blue Cheese Dressing by Litehouse Foods
Start campfire or grill to approximate 400 to 425 F degrees.
Wash and dry potatoes. Along each long side of the potato, lay a chopstick, pencil, twig or something to act as a cutting guard so that you don’t slice all the way through. Cutting crosswise, make approximate ¼” slices the entire length of potato, like an accordian.
Carefully transfer cut potatoes to large cast iron skillet or Dutch oven. Brush skins with olive oil and season with salt and pepper. Cover with lid or a tight seal of aluminum foil and stick in coals of fire or on grill (preferably with lid down) for approximately 60 minutes, or until potatoes are tender.
Remove from heat and carefully insert pepperoni and cheese slices (cut if needed) between layers. It’s okay if not all layers filled.
Gently pour or spoon marinara sauce around potatoes, without pouring over tops.
Sprinkle potatoes and sauce with slice mushrooms and pre-cooked sausage crumbles. Cover with foil or lid again and return to heat for additional 15 minutes or until everything heated through.
Remove and top with chopped fresh spinach and drizzle with blue cheese dressing.