Here’s another solar cooking idea that is so easy I would feel guilty calling it a “recipe.”
Wash 4 or 5 potatoes. Put them in a covered pot. (Do not poke holes in them. It’s completely unnecessary. Poking holes doesn’t help them cook faster. Plus it encourages oxidation, so your potatoes will end up with a series of little black dots in them. This is the voice of experience speaking.) Peel and quarter one large or two small onions and distribute them throughout the potatoes. Peel and add 2 or three whole cloves of garlic (or more, if you adore garlic). Cover the pot and place in your solar cooker until dinner time.
The result, depending on your family size and level of hunger, can be two meals accompaniments. We usually have a couple potatoes for dinner. They are moist and roasty, never mushy, with a lovely hint of onion and garlic.
For breakfast the following morning, we have potato hash. The cold potatoes are firm enough for dicing into neat cubes that are easily browned in a little oil. (Note Jim’s safe and efficient chopping technique.) When they are nearly done, add the onions and any garlic that wasn’t smushed on bread and eaten the previous evening. The onions are unbelievably sweet and almost caramelized. With a couple eggs, this is a wonderful meal to start the day. 
