Good Sam RV Travel Guide & Campground Directory


By Janet Groene for Camping Life Magazine

For every baking potato you tote on a camping trip, you have an entire meal in a jacket. Start by choosing the biggest, most perfect Idaho and Russet potatoes in the bin. Scrub them at home, wrap each in a clean paper towel so they can breathe and stay clean (you can use the paper towels later in camp). Then, make them stars in recipes such as these:

Commercially cooked and frozen meatballs are good in a well-chilled ice chest for as much as three days. The longer the potato, the longer the “sticks” to be sauced with meatball “stones.”

4 elongated potatoes such as Idahoho
Medium onion, diced
1 tablespoon oil
10 3/4-ounce can condensed cream of chicken soup
8-ounce jar applesauce
2/3 cup water
1 teaspoon dried thyme
16-ounce package frozen meatballs
Liquid margarine in a squirt bottle

Roast potatoes in the campfire or bake them in the oven, covered grill or Dutch oven. In a medium saucepan, stir-fry the onion in hot oil until it’s translucent. Add the undiluted soup, applesauce, water and thyme. Stir to make a thick sauce, then stir in the meatballs. Cover and heat over low flame until everything is heated through. Cut the hot potatoes in half lengthwise, and cut each half into three long sticks. Line up these sticks on four serving plates and drizzle with liquid margarine. Then, spoon the hot meatballs and sauce over them.


4 Italian sweet sausages, about 4 ounces each
1 tablespoon vegetable oil
2 large baking potatoes
2 green bell peppers, cut into strips
2 large onions, cut into strips
Salt, pepper

In a large, nonstick skillet, cook the sausages in hot oil until they’re browned on one side. Cut the potatoes in half lengthwise. Turn the sausages over and arrange the potatoes cut side down among them. Cover with a layer of peppers and a layer of onions. Sprinkle with salt and pepper, cover, and cook over low flame for 20 to 30 minutes without stirring. Potatoes should be tender throughout and crusty brown on the bottom. Place potato and sausage on serving plates and smother with the onion-pepper mixture. Complete the meal with a side salad, and bring out apples and candy bars for dessert.


1 baking potato, peeled
1 16-ounce box confectioners sugar
1 teaspoon flavoring such as vanilla or mint
1-2 drops food coloring if desired
Coating such as shredded coconut, chopped nuts or meltable chocolate

Boil the potato in water until it’s very tender. Drain until very dry. Mash with a fork and work in sugar until it won’t hold any more. (Amazingly, it will probably take the entire box). Mix in the flavoring and coloring, and form into small patties. Patties can be eaten plain or can be pressed into chopped nuts or coconut, or dipped in candy coating. Let dry on sheets of waxed paper.


• Potatoes can be baked in the campfire in their jackets or in foil for a less messy result. Rake hot ashes around them and give them 45 minutes to an hour.

• Potatoes can be parboiled or microwaved at home. Chill and keep cold in the ice chest up to two days, then heat them up and crisp the skins over the grill or campfire.

• Slit and fluff baked potatoes, then sauce with hot chili, beef stroganoff or creamed eggs, tuna, chipped beef, or chicken.

• Before leaving on a hike or fishing on a cold night, put a small and hot baked potato in each pocket to use as hand warmers. Carry a small, individual salt shaker and, when the hungries strike, eat the potatoes.

• Use an apple corer to bore a hole through a baking potato, fill it with a hot dog or bratwurst, wrap in foil and bake.

• Cut unpeeled potatoes in half, then in quarters lengthwise. Wrap each potato piece plus a long carrot stick in a paper-thin slice of round steak. Fasten with toothpicks. Brown in hot oil, cover and cook until the potato and carrot are tender. Plan two per serving. Add a can of gravy to the pan and heat to use as a sauce.

• Bake potatoes until tender but still firm. Peel, cool and cut into thick slices to use instead of crackers as a base for canapés.

• For a vegetarian main dish, cut potatoes in thick rounds, brown on both sides, and cook as for eggplant parmesan.

• Leftover baked potatoes make a great potato salad.

• Scoop out the meat of baked potatoes to fry later and serve crisp potato skins as a snack with cheese dip, dilled yogurt or chunky salsa.

• To add extra flavor to your favorite chowder recipe, cut leftover baked potatoes into chunks and use instead of raw.

Recipes above were taken from Camping Life Magazine.


Rock's Pond Campground -Eutawville, SC

Rocks Pond is located on the Rocks Plantation, the oldest continuous working plantation in South Carolina. Bordered on three sides by Lake Marian, Rocks Pond offers a variety of activities for you to enjoy. Whether you enjoy the water, land, or simply peace and tranquillity, Rocks Pond is the place to be. But most of all we offer Southern hospitality to ensure that you and your family enjoy your stay with us. Rocks holds a National Catfish Stew Cookoff once a year. This recipe was one of our winners last year.

3 lbs. bacon or seasoning meat, cut in small pieces. 2 lg. onions, diced. 3 lg. bell peppers, diced. 1 102oz. can tomatoes. 1 115oz. can catsup. 1 8-oz bottle Texas Pete Sauce. 10 lbs. potatoes, peeled, diced, boiled and drained. 10 lbs. catfish, cooked and cut into small pieces.

Prepare ingredients, then cook bacon down in large pot. Add onions and bell peppers and sauté. Add tomatoes, catsup, and Texas Pete. Cook on low until heated. Then add catfish and potatoes. Simmer for 1 1/2 - 2 hours. Salt and pepper to taste.

Northwest River Park - Chesapeake, VA

We have rattlesnake barbecues here for the park staff every once in a while! Our park is 763 acres and is filled with many trails for horseback riding and hiking. We also have fishing, canoeing and row boating, along with an amphitheater for our campers' enjoyment.

1 rattlesnake, freshly skinned, head removed, 4' or longer. Barbecue sauce. Salt & pepper to taste.

Cut snake into 4-6 in. sections. Marinate snake in barbecue sauce several hours. Wrap sections in tinfoil and barbecue over charcoal for 45 minutes. To keep meat from drying out, baste with barbecue sauce every 10 min.

Turtle Bayou RV Park - Wallisville, TX

This recipe is quick, easy and tastes great served with a salad and bread. You have a great meal without a lot of time and effort.

We are located halfway between Beaumont and Houston on I-10 at the 812 mile marker. We have 10 1/2 acres. Our park is mostly wooded, and we're partially surrounded by Turtle Bayou. You'll find some of the best crappie fishing here.

1 lb. ground meat. 1 Tbsp. cooking oil. 1 lg. onion, chopped. 1 med. bell pepper, chopped. 2 cloves garlic, chopped. 1 sm. can stewed tomatoes. 1 sm. can whole kernel corn. 1 tsp. chili powder. 1 c. cooked rice. salt & pepper to taste. grated cheese (optional).

Brown meat in oil, stirring to break up meat. Remove meat. Add onion, bell pepper and garlic to fat. Cook until soft but not brown. Add tomatoes, tomato sauce, corn, meat, chili powder; mix well. Add rice and season to taste. Bake 350° for 30 min. Grated cheese may be sprinkled on top for last 5 minutes.

Elm River Park - Debert, NS

Many types of seafoods are available in our area; either bought or caught by our guests. This recipe is a favorite when we are asked how to use a number of fish varieties together.

Our park is 12 acres of level pull-thru sites bordering on Debert River. It is situated 10 miles from Truro - the Hub of Nova Scotia, and near the Bay of Fundy.

3 c. celery. 2c. onion. 1/4 c. butter. 3/4 c. flour. 5 c. milk. 1 lb Velveeta cheese. 2 c. cooked lobster. 1 lb cooked scallops. 1 c. cooked crab meat. 2 c. shrimp.

Sauté celery and onions in butter. Blend in flour and gradually blend in milk. Add Velveeta cheese and slowly cook until cheese is melted. Place sauce in large casserole dish and add fish. Bake at 350° for 30 min.

Moonshine Creek Campground - Balsam, NC

The campers organize potluck cookouts at the pavilion known as "RC's Meating Place" on Saturdays nights and special occasions. The camper's cooking talents come from all over the country. When the recipes are unusual or outstanding we compile them into a Moonshine Creek cookbook. This recipe comes from one of our campers and is representative of food from the area.

Moonshine Creek is located in the heart of the Blue Ridge Smoky Mountains and is a quiet, cool and secluded retreat in an unspoiled scenic area. It is a great place to get away from it all, relax and unwind. Just put your feet up, listen to the ever present creek rushing by and the other sounds of nature surrounding you.

corn flake crumbs. 3/4 c. melted margarine. 2 c. sliced Vidalia or sweet onion. 2 eggs. 3/4 c. milk. 1/2 tsp. salt. grated sharp cheddar cheese.

Pour corn flake crumbs into bottom of pie plate (cover well). In sauce pan, melt margarine and sauté sliced onions and pour over crust. Beat eggs and add milk and salt and pour over onions. Next add grated sharp cheddar cheese over top. Bake at 350° for 30-35 min.

KOA-Nashville I-24 - Smyrna, TN

At KOA-Nashville I-24 Campground, located just south of Nashville, this special chocolate cake is served at out annual 4th of July celebration. In addition to our 4th of July celebration, our guests also enjoy the many attractions the Nashville area has to offer. We invite you and your kin to come and stay with us for a spell!

Batter: 2 c. sugar. 2 c. plain flour. 1 stick margarine. 1/2 c. vegetable oil. 1 tsp. baking soda. pinch of salt. 2 Tbsp. cocoa. 1 c. water. 2 eggs. 1/2 c. buttermilk. 1 tsp. vanilla.

Icing: 1 stick margarine. 8 Tbsp. buttermilk. 3 Tbsp. cocoa. 1 tsp. vanilla. 1 c. nuts. 1 box powdered sugar.

Batter: Add baking soda to buttermilk and let stand. Bring butter, cocoa, water and oil to a boil. Pour over sugar, salt and flour. Add one egg at a time and beat after each. Add vanilla to buttermilk mixture. Bake in 9" x 13" x 2" pan at 350° for 30 min.

Icing: Bring margarine, buttermilk and cocoa to a boil. Pour mixture over powdered sugar and beat. Stir in vanilla and nuts. Place icing on cake when cool.

Recipes excerpted from Woodall's Favorite Recipes from America's Campgrounds.