Ask an Expert!
1-800-606-7879
1-800-606-7879
Double Smoked Potatoes
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | |
| Baking potatoes | 4 large (12 to 14 ounces each) |
| Melted butter | 2 tablespoons |
| Coarse sea salt and black pepper | To taste |
| Stuffing | |
| Artisanal bacon (cut crosswise into ¼ inch slivers) | 4 strips |
| Cold unsalted butter (thinly sliced) | 4 tablespoons |
| Finely chopped scallions | 4 tablespoons |
| Coarsely grated cheddar cheese | 2 cups (about 8 ounces) |
| Sour cream | ½ cup |
| Smoked paprika | For sprinkling |
Steps
Oh my goodness, you have to try these double-smoked potatoes on the Big Green Egg! They’re loaded with cheesy, bacon-y goodness and kissed with just the right amount of smoky flavor—it’s like comfort food leveled up. These potatoes are so hearty and satisfying, they’ll totally steal the show at your game day celebration. Plus, they’re such a unique twist on classic baked potatoes that everyone will be asking for the recipe (and maybe seconds… or thirds!). Trust me, these smoky spuds are a total touchdown! 🥔✨
1. Set the EGG for direct cooking without the convEGGtor at 450°F and preheat a plancha griddle, ridged side up.
2. Cook bacon on the griddle until crisp.
3. Carefully remove the plancha and bacon from the EGG and set aside. Crumble the the bacon when cooled.
4. Remove the grid in the EGG and add a few chunks of hardwood to generate smoke, and place the convEGGtor for indirect cooking.
5. Reduce the heat to 400°F.
6. Meanwhile, scrub the potatoes well with a brush and blot dry before piercing them several times with a fork.
7. Brush the outside of the potatoes with melted butter and season generously with salt and pepper.
8. Place the potatoes on the EGG grid and roast until the potatoes are tender in the center (they'll be easy to pierce with a bamboo skewer), about 1 to 1.5 hours.
9. Transfer the potatoes to a cutting board and slice each potato in half lengthwise.
10. While the potatoes are still hot, scrape out most of the potato flesh, leaving a 1/4 inch thick shell.
11. Coarsely mash the potato flesh and place in a mixing bowl. Gently stir in the bacon, sour cream, salt and pepper, 3 tablespoons of butter, scallions, and the cheese.
12. Stuff the potato mixture back into the potato skins, mounding it in the center and topping each with a thin slice of butter and sprinkle of smoked paprika.
13. Just before serving, reheat the potatoes in the preheated EGG at 400°F until browned and bubbling, about 20-25 minutes.
Enjoy and remember, you got this!
Written by: Phylicia Burd
Recipe by: Big Green Egg