Recipes

Twice-"EGGed" Potatoes
submitted by Chuck
Ingredients:
4 large Idaho baking potatoes
2 tbsp olive oil
1 tbsp kosher salt

Filling:
1 cup heavy whipping cream
1 stick butter (1/2 cup)
3 tbsp fresh chopped chives
6 ounces cooked, crumbled bacon (or real bacon bits)
Black pepper and salt to taste
1 cup shredded sharp cheddar cheese
1 tbsp paprika or your favorite rub

• Wash the potatoes thoroughly. When dry, coat the skins with olive oil and sprinkle with kosher salt.
• Set the EGG® for indirect cooking at 400°F and bake potatoes about one hour until tender all the way through. Reduce the temperature to 350°F.
• Remove potatoes and cut in half lengthwise; scoop out the insides into a mixing bowl, leaving about 1/4-inch of potato and skin all around.
• Using an electric mixer combine the potatoes and butter for 1 minute until the butter melts. Slowly add the whipping cream and beat until smooth.
• Add in the chives, bacon, salt and pepper and blend thoroughly
• Sprinkle 1/2 cup of the cheese into the halved potato skins. Spoon in the potato mixture (or use a piping bag) to fill the skins level with the top.
• Sprinkle the remaining cheese and the paprika on the potatoes.
• Put the potatoes back in the 350°F EGG and bake 15 to 20 minutes until the cheese is melted.