I know it sounds weird, but these potatoes are delicious and very easy to make. I used a can of cream of mushroom soup mixed with enough milk to cover the bottom of my cooking pot. Then I added some garlic salt, pepper, butter and chopped red bell peppers before adding in 5 medium russet potatoes that had been cut into 1/2″ cubes. Once you’ve got your potato mix dry-sautéed on high heat for about 10 minutes then add in your rosemary with black pepper seasoning (and optional smoked paprika). The mushrooms will take about an hour or so to cook down; meanwhile prep everything else!
The “baked potato on big green egg” is a recipe that has been around for decades. The Big Green Egg is an extremely popular way to cook a variety of foods and it’s also a great way to smoke food.
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On the BGE or Kamado Joe, these delicious twice baked potatoes will have your family asking for seconds! They’re stuffed with cheese, bacon, and sour cream, with a dash of chopped garlic and paprika thrown in for good measure.
Ingredients for Smoked Twice Baked Potatoes
- 1/2 gallon of milk
- Peppercorns, ground
- Bacon strips, 6
- a half-cup of sour cream
- 4 tblsp. melted butter
- Potatoes, 6 (scrubbed)
- Olive Oil Extra Virgin
- paprika, 1/2 teaspoon
- Onions, green (Optional)
- 1 Tablespoon Garlic, Minced
- 1 Cup – Cheddar & Monterey Jack Cheese or Colby Jack
How to Prepare Twice Baked Potatoes on the Big Green Egg
On the Big Green Egg or Kamado Joe, these wonderful Twice Bake Potatoes are cooked in an indirect manner. The BGE should be adjusted to about 375-400 degrees, and the plate setter / conv”egg”tor should be placed with the feet pointing upward.
On the BGE or Kamado Joe, how to make Twice Baked Potatoes
Begin by giving the potatoes a thorough scrub with a potatoes scrubber while they are submerged in water. Dry them completely with a cloth and leave them aside to dry.
Drizzle some Olive Oil Extra Virgin on all the potatoes and rub them until the potatoes are coated all the way around.
The potatoes are now ready to be placed on the BGE. The potatoes may be placed immediately on the grill grate after the BGE has reached temperature, which should be approximately 375-400 degrees. Allow the potatoes to simmer for approximately 30 minutes, flipping them halfway through. Allow for another 30 minutes of cooking after they’ve been turned (totaling 1 hour)
It’s time to prepare the twice baked potatoes for the second round of cooking after an hour has elapsed.
Begin by cutting the potatoes in half lengthwise or longitudinally.
Once that’s done, you can start coring out the potatoes, leaving a bit in to assist the potato hold its shape when it’s refilled. To prepare the combination, place the cores in a separate basin.
After the potatoes have been cored, add the melted butter, minced garlic, paprika, and broken up bacon.
Then continue adding the sour cream, milk and Colby Jack or Cheddar & Monterey Jack Cheese and mash as you would for mashed potatoes.
It’s time to re-fill the potatoes now that the mashed potatoes are done. Refill the cored potatoes to the brim. If you’re making them ahead of time, you can store them in the fridge until you’re ready to eat them.
Place the twice baked potatoes in a pan and return them to the Big Green Egg to reheat for 15-20 minutes.
The thrice baked potatoes are ready to consume after they have been reheated. Enjoy!
Time to Prepare: 20 minutes
1 hour 15 minutes to prepare
1 hour and 35 minutes total
On the BGE or Kamado Joe, these delicious twice baked potatoes will have your family asking for seconds! They’re stuffed with cheese, bacon, and sour cream, with a dash of chopped garlic and paprika thrown in for good measure.
Ingredients
- 1/2 gallon of milk
- Peppercorns, ground
- Bacon strips, 6
- a half-cup of sour cream
- 4 tblsp. melted butter
- Potatoes, 6 (scrubbed)
- Olive Oil Extra Virgin
- paprika, 1/2 teaspoon
- Onions, green (Optional)
- 1 Tablespoon Garlic, Minced
- 1 Cup – Cheddar & Monterey Jack Cheese or Colby Jack
Instructions
- Set the temperature on the Big Green Egg or Kamado Joe to about 375-400 degrees. Because twice baked potatoes are cooked in an oblique manner, make sure the plate setter or conve”egg”tor is positioned with the feet facing up.
- Using a potatoe brush, clean and dry the potatoes.
- Drizzle Olive Oil Extra Virgin over the potatoes and rub all sides so the potatoes are covered.
- Cook for an hour on the BGE with the potatoes (or until inside the potato is soft).
- Cut the potatoes lengthwise after removing them from the oven (the long way). Remove the cores from the potatoes and set the middles in a basin. When doing this, leave a little space between the potatoes to retain the structure.
- In the bowl with the cored potatoes add the milk, Peppercorns, ground, broken up bacon, sour cream, butter (melted), paprika, minced garlic and cheese. Mash as you would mashed potatoes.
- Back into the cored potatoes, spoon the mashed potatoe mixture.
- Return to the BGE for another 15-20 minutes to reheat the twice baked potatoes.
- Optional: melt some additional cheese over top and sprinkle with chives towards the end if wanted. After that, pull, plate, and enjoy!
Notes
If you want to prepare them ahead of time, just store them in the refrigerator until required before reheating them on the BGE. Simply reheat them as required, and they’re ready to serve.
The “big green egg potato wedges” are a great way to smoke potatoes. They are also easy to make and taste delicious.
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