Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops
and Bell Pepper Kabobs
. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches
! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
TFJ's Twice baked Potatoes
Ladies and Gentlemen, I give you The Fabulous Janell and her fabulous twice bakers:
Twice Baked Potatoes5 Medium Russet Potatoes2 Cups Sour Cream16 Slices Fully Cooked, Thick-Sliced Bacon, Crumbled1 Cup Chives3 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) withvegetable oil and sprinkle with sea salt.-Bake potatoes on foil-lined baking sheet until skewer can be insertedinto and removed from potatoes with little resistance, 60 to 70minute.-Once cool enough to handle, cut each potato in half lengthwise, sothat blunt sides will rest on work surface. Using a small dinnerspoon, scoop flesh from each half into medium bowl, leaving a 1/8-inchto 1/4-inch thickness of flesh in each shell. Arrange shells on linedsheet.-Mash potato flesh with fork until smooth. Stir in remainingingredients, 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