Here is the recipe many of you requested from the dinner at the retreat. You can make these in a foil pocket as the name indicates, in a dutch oven, or I like to bake them uncovered on a jelly-roll pan on 425 until tender and just browning in spots.
3 Tbsp. butter, melted 1/4 tsp. black pepper
5 large red potatoes, sliced 3 slices bacon, cooked and crumbled
1/4 c. green onion, sliced 2 Tbsp. parsley
2 Tbsp. Parmesan cheese, shaved or shredded 2 Tbsp. dill
not grated 2 Tbsp. chives, chopped
1/4 tsp. salt
1/4 tsp. paprika
Grease foil, dutch oven, or jelly-roll pan and bake until tender. ( you can use dried herbs if you don't have fresh, just decrease the amount by half.)
