Twice Baked Potatoes

Recipe from The Egg Prophets

Google is a beautiful thing (even if it sometimes feels a little “Big Brothery”). For some reason I had a hankering for twice baked potato. I typed in “Twice Baked Potato Big Green Egg” into the Google machine and this little gem came back.

Twice baked potato is fun. It’s mashed potatoes and potato skins all in one, and the second baking gives the mashed a nice texture. Plus, all the stuff that goes into these potatoes give them a great flavor, because regular old mashed potatoes can be a bit boring. They need the extras to spice them up a bit.

EGGcessories Needed

• ConvEGGtor

Ingredients

• Potatoes – 8
• Olive Oil – As Needed
• Salt – As Needed
• Butter – 1 Stick
• Bacon (Chopped) – 1 Cup
• Sour Cream – 1 Cup
• Cheese (Shredded) – 1 Cup
• Whole Milk – 1 Cup (add more as desired)
• Green Onion (Chopped) – 1
• Seasoning

Directions

Heat the Big Green Egg to 400°F with indirect heat, plate setter legs-up, with the grid on top.

Wash and dry the potatoes.

Apply olive oil and salt to the potatoes.

Bake potatoes at 400°F for 1 hour (or until soft on the inside).
I used my dual thermometer to monitor the temperature.

Fry up the bacon until crispy, and then set aside to cool.
I fried the bacon while the potatoes were baking on the Egg (multi-tasking!). This allowed them to sufficiently cool before crumbling it up.

Slice up your butter into smaller pieces, and place the butter into a large mixing bowl.

Place crumbled bacon into mixing bowl.

Place the sour cream into mixing bowl.
The original recipe said this, the milk, and green onions were optional, but it turned out so good that I’m making it mandatory! Do as you’re told and you’ll love your dinner!

Mix the ingredients and wait for the potatoes to finish baking.

When the potatoes are done, take them off the Big Green Egg, but leave the heat going at 400°F.

Slice the potatoes in half, lengthwise.
For the next time I make this I’m thinking of cutting the top quarter off the potato, leaving the bottom three-fourths for the potato mixture basin. The half potato shells weren’t strong enough to hold the mixture. One of the potato shells was so weak it dumped a little of the mixture onto the plate setter (blaspheme!).

Scoop out the inside of the potatoes into the mixing bowl with the other ingredients. Be careful to not tear the shell.

Place the empty shells on a large plate or cookie sheet while you finish preparing the mix.

Mix and mash the potatoes with other ingredients in the mixing bowl to your desired consistency.
You can use a potato masher for this, but if you have a Kitchen Aid mixer, or even a regular mixer, you can blend it this way. I used my Kitchen Aid mixer.

Add the milk and mix.

Add the shredded cheese and mix.

Add the chopped green onions and mix.

Add the seasoning (salt, pepper, additional seasoning) and mix.
For my “additional seasoning” I used smoked paprika which added great flavor, and onion powder. I didn’t, however, add salt. The bacon and the cheddar cheese added more than enough salt to the mix.

Taste potato mixture and adjust flavor by adding more of whatever ingredient you desire.

Scoop out potato mixture and place filling back into empty potato shells; spreading across the empty shells evenly.

Top the stuffed potatoes with some shredded cheese and put them back in the Big Green Egg for 15 minutes.

Serve warm.