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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





Comments

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

    Welcome to the Swamp.....GO GATORS!!!!
  • cazzycazzy Posts: 8,320
    Thanks cen! Bookmarked.
    Just a hack that makes some $hitty BBQ....
  • SkiddymarkerSkiddymarker Posts: 7,186
    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.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • jlsmjlsm Posts: 860
    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: 15,561
    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.
  • JRWhiteeJRWhitee Posts: 2,695
    edited October 2014
    Thanks for posting Cen-Tex
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • flynnbobflynnbob Posts: 620
    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: 620
    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




  • It sounds great. Do you cook also?

    Steve 

    Caledon, ON

     

  • XC242XC242 Posts: 647
    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)
  • henapplehenapple Posts: 14,662
    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: 11,533
    edited November 2014
    @

    test
  • DMWDMW Posts: 7,208
    How'd you do that?

    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • EggcelsiorEggcelsior Posts: 11,533
    @
  • It sounds great. Do you cook also?
    rarely, if ever



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



  • EggcelsiorEggcelsior Posts: 11,533

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



    LOSER
  • flynnbobflynnbob Posts: 620
    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: 16,504
    She is lovely and can cook.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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