- Prep Time: 20 minutes
- Cook Time: 1h 15 min
Twice Baked Potatoes
Source: Adapted from The Pioneer Woman
Sure, you've done baked potatoes before. But, if you don't already know this, then you will soon learn that cooking on the Big Green Egg just makes everything better. In fact, these spuds are so good that you get to bake them twice!
Relax. Precision is less important with this recipe. You can adjust the richness up and down the scale by adding more or less of just about all of the ingredients.
If you are looking for a lighter version, then use less butter, switch to 2% milk, and go with Greek yogurt rather than sour cream. If you want to spice up the taste, then add some chopped jalapeños to the mix or top it off with some Cholula.
These are your spuds. Fix them up the way you like and let us know what you did!
- Potatoes - 8
- Olive Oil - As Needed
- Salt - As Needed
- Butter - 1 Stick
- Bacon (Chopped) - 1 Cup
- Sour Cream - 1 Cup
- Cheese (Shredded) - 1 Cup
- Whole Milk (Optional) - 1 Cup (add more as desired)
- Green Onion (Chopped) - 1
- Seasoning (Optional)
- Heat the Big Green Egg to 400°F with indirect heat, platesetter legs-up, with the grid on top.
- Wash and dry the potatoes.
- Apply olive oil and salt to the potatoes.
- Bake potatoes at 400°F for 1 hour (or until soft on the inside); don't wrap them in foil and don't bother poking holes in the potatoes; just let them cook!
*While the potatoes bake, you can prep part of the filling*
- Slice up your butter into smaller pieces; this just makes the mixing a little easier!
- Place the butter into a large mixing bowl.
- Place chopped bacon into mixing bowl; feel free to add more bacon. We believe the more bacon the better.
- Place the sour cream into mixing bowl (optional).
- Mix the ingredients and wait for the potatoes to finish baking.*Get finished potatoes from the Big Green Egg, leave the heat at 400°F*
- Slice the potatoes in half, lengthwise.
- Scoop out the inside of the potatoes into the mixing bowl with the other ingredients. Be careful to not tear the shell; you will have an empty potato shell to stuff later with rich goodness.
- Place the empty shells on a large plate or cookie sheet while you finish preparing the mix.
- Mix and mash the potatoes with other ingredients in the mixing bowl; you can use a potato masher if you are in to building your arm strength or just want to do things the "right way" or simply mix this all up with a KitchenAid mixer. We won't judge you either way.
- Mix to your desired consistency; some like their mashed potatoes more on the smooth side, while others prefer a little more hardiness. Again, no judgement here.
- Add the milk and mix (optional).
- Add the shredded cheese and mix.
- Add the chopped green onions and mix (optional).
- Add the seasoning (salt, pepper, additional seasoning) and mix.
- Taste potato mixture and adjust flavor by adding more of whatever ingredient you desire! These are your potatoes.
- Scoop out potato mixture and place filling back into empty potato shells; spread the love across the empty shells evenly.
- Top the stuffed potatoes with some shredded cheese and put them back in the Big Green Egg for 15 minutes.
- You have now baked these potatoes twice and they are ready to enjoy!