Keep potatoes covered with water until ready to use or they turn dark and loose much of their appeal. Brown bacon in preheated oven with or without the lid on. If its windy, or many people moving around, its safer with the lid on. Add onions, and cook until transparent. Place potatoes in oven a layer at a time, seasoning as you go. Go easy on the salt because of the bacon. When all potatoes are in, stire thoroughly so seasoning and bacon and grease are well distributed throughout. Place lide on oven and cover with coals. Beginners be careful, and inspect often. Some cooks say stir at each inspection, thus insuring the bottom isnt burning. Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone. If im doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes) NOTES : 1. If you are cooking meat or chicken with potatoes, cook meat in preheated oven until almost done. Remove to another oven and put potatoes in meat oven. Stir well and cook as in recipe. Finish cooking meat in new oven over slow coals. 2. A refinement Ive found people like is to add other vegetables to potatoes. Add 1/3 amount of carrots, 1/5 amount of celery, cauliflower as desired, some like broccoli. Tomatoes have even been added. If the group isnt too large and your only have one oven, just push meat to one side and cook potatoes or vegetables in same oven, or just altogether. The skies the limit. If there is too much juice or grease in meat oven to suit your fancy, pour excess off before putting in vegetables. Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe Digest V1 #638 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997