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TFJ's Twice baked Potatoes

Ladies and Gentlemen, I give you The Fabulous Janell and her fabulous twice bakers:

Twice Baked Potatoes

5 Medium Russet Potatoes
2 Cups Sour Cream
16 Slices Fully Cooked, Thick-Sliced Bacon, Crumbled
1 Cup Chives
3 Cups Cheddar Cheese

-Adjust oven rack to middle position; heat oven to 400 degrees. Scrub,
dry, and lightly rub 5  russet potatoes (8 to 9 ounces each) with
vegetable oil and sprinkle with sea salt.

-Bake potatoes on foil-lined baking sheet until skewer can be inserted
into and removed from potatoes with little resistance, 60 to 70
minute.

-Once cool enough to handle, cut each potato in half lengthwise, so
that blunt sides will rest on work surface. Using a small dinner
spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch
to 1/4-inch thickness of flesh in each shell. Arrange shells on lined
sheet.

-Mash potato flesh with fork until smooth. Stir in remaining
ingredients, except 1 cup cheese, until well combined.

-Spoon mixture into potato shells, mounding slightly at the center,
and top with remaining cheese.
bake 350 degrees until potato is warmed through and cheese is bubbly




Keeping it Weird in the ATX

Comments

  • What is this "oven" you speak of? 
    :))
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • cazzycazzy Posts: 8,808
    Thanks cen! Bookmarked.
    Just a hack that makes some $hitty BBQ....
  • SkiddymarkerSkiddymarker Posts: 7,601
    Don't forget to add garlic (1 Tbs granulated), salt (1 tsp or seasoned salt like Hy's) and 1 tsp fresh ground black pepper plus 1 tsp Onion powder as an option..... Guuud!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Terrific CT!  I got it bookmarked.  Please thank TFJ for all of us!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • jlsmjlsm Posts: 906
    Instead of chives, I use thin sliced green onions. Sour cream is the key. You can use "no fat" without sacrificing taste. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • Thanks for posting this and the quote by @Dave in Florida is classic. Damned near spit beer onto the computer. 
  • SGHSGH Posts: 21,052
    Sounds awesome brother Tex. I have a variant of stuffed potatoes that use fresh shrimp, bacon and cheese. Will gladly share if you are interested.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • JRWhiteeJRWhitee Posts: 3,013
    edited October 2014
    Thanks for posting Cen-Tex
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • flynnbobflynnbob Posts: 644
    I have been using a variation of this for quite a while.  Heck, sometimes, I just substitute  sweet onions.  I have been microwaving the spuds then prepping them and finishing on the LBGE. I have the team coming to the house on Wednesday.  I may just try the potatoes in the oven as I have to do 12 plus strips on the Egg. I really like how the twice baked come out on the Egg but I may have to punt due to time constraints.  I will post pics after the cook this week.
    Milton, GA.
  • flynnbobflynnbob Posts: 644
    One question - I should be OK to prep the spuds and refrigerate on Tuesday night without any ill effects?  I would just finish them on Wednesday when I get home.
    Milton, GA.
  • flynnbob said:
    One question - I should be OK to prep the spuds and refrigerate on Tuesday night without any ill effects?  I would just finish them on Wednesday when I get home.
    yes. We do that all the time. No issues at all



    Keeping it Weird in the ATX
  • It sounds great. Do you cook also?

    Steve 

    Caledon, ON

     

  • XC242XC242 Posts: 862
    edited November 2014
    @SGH, please do.

    SGH said:
    Sounds awesome brother Tex. I have a variant of stuffed potatoes that use fresh shrimp, bacon and cheese. Will gladly share if you are interested.

    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
  • henapplehenapple Posts: 15,574
    I don't cut mine in half. I wrap in aluminum foil, slice, squeeze to open and dig out all the flesh and then mix. Old restaurant habit I guess.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 12,517
    edited November 2014


    test
  • DMWDMW Posts: 9,246
    How'd you do that?

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • EggcelsiorEggcelsior Posts: 12,517
  • It sounds great. Do you cook also?
    rarely, if ever


    Keeping it Weird in the ATX
  • I have all my notifications turned off so you guys can ping away...


    Keeping it Weird in the ATX
  • EggcelsiorEggcelsior Posts: 12,517

    I have all my notifications turned off so you guys can ping away...



    LOSER
  • flynnbobflynnbob Posts: 644
    flynnbob said:
    One question - I should be OK to prep the spuds and refrigerate on Tuesday night without any ill effects?  I would just finish them on Wednesday when I get home.
    yes. We do that all the time. No issues at all

    Thanks, @The Cen-Tex Smoker  I have really enjoyed your recipe - quick, easy, and tasty.  When I have leftovers, I fry them up in the morning as a breakfast side.  I will report back later this week - Thanks!


    Milton, GA.
  • MickeyMickey Posts: 17,441
    She is lovely and can cook.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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