Potato Skins on the Char-Broil Big Easy

For me, the best part of these potato skins on the Char-Broil Big Easy isn’t so much the toppings, though let’s face it, I do love bacon and cheese and sour cream and jalapenos. No, it’s actually the crispy potato skins. Brushing them with melted butter mixed with smoky chipotle powder really sets these skins apart from the usual. It’s not all about the toppings. Every bite is fantastic.
Potato Skins on the Char-Broil Big EasyDepending on how big your skins are you can fit at least 8 of them on the Big Easy at once if you use the additional bunk bed basket.

You can also cook French fries and hash brown patties on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Potato Skins on the Char-Broil Big Easy

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 3 strips of bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream
  • Diced or sliced jalapenos optional

Instructions

  • Fire up your Big Easy.
  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Place the potatoes on a rack and lower into the cooker and cook for 5 minutes until hot and starting to get crispy.
  • Remove the basket from the Big Easy and let cool for a minute or two.
  • CAREFULLY top the potatoes with the cheese (be careful to not touch the still-hot basket) and return to the Big Easy for a few more minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, sour cream and diced or sliced jalapenos as desired.

Bacon-Wrapped Shrimp on the Char-Broil Big Easy

I really should’ve listened to my inner voice. You know the one. The one that says “You should make a double batch of these bacon-wrapped shrimp on the Char-Broil Big Easy“. But I didn’t listen. I fired up my cooker and made just one batch. One little ole batch. I knew as soon as the bacon started cooking that I was in a for a treat. In almost no time I was enjoying hot, tender, moist shrimp wrapped in tasty bacon, seasoned with my favorite Fire-Eater rub, dipped in a cool remoulade sauce. You can’t beat it.
Bacon-Wrapped Shrimp on the Char-Broil Big EasyDarn near anything wrapped in bacon is good. Bacon-wrapped shrimp and cooked on the Char-Broil Big Easy is crazy good. Try my bacon-wrapped appetizer sausages. Or bacon-wrapped Brussels sprouts. And of course, bacon-wrapped tater tots.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon-Wrapped Shrimp on the Char-Broil Big Easy

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Mike

Ingredients

  • Thin-sliced bacon 1 slice for every 3 shrimp
  • Large shrimp shelled and deveined (I was able to cook 12 24-30 count shrimp at a time in the bottom of the Big Easy basket)
  • Your favorite seasoning I used our Fire-Eater Rub
  • Remoulade sauce for dipping (try our spicy Creole remoulade)

Instructions

  • Stick the bacon into the freezer for 15 minutes to make it easier to slice.
  • Fire up your Big Easy.
  • Slice the bacon into thirds and wrap around the shrimp.
  • Sprinkle the shrimp with the seasoning and place into the Big Easy basket.
  • Cook in the Big Easy for 20 minutes for large shrimp. Do not overcook or the shrimp will get tough.
  • Remove and let cool for 10 minutes to help crisp up the bacon.
  • Serve with remoulade sauce for dipping.

Mexican Bean Dip on the Char-Broil Big Easy

I love a spicy bean dip. Served up with a big ole bowl of warmed tortilla chips. Melted cheese, refried beans, spicy sausage, and lots of heat. I made this Mexican bean dip on the Char-Broil Big Easy in no time at all. You can make it in your oven too, just as easily.

This dip is not shy on heat. You can tone it back by using regular chorizo instead of hot (or substitute ground beef or sausage) and skipping the jalapenos.

Mexican Bean Dip on the Char-Broil Big EasyDisposable mini meatloaf pans are great for cooking up dishes like this dip on the Big Easy. You can fit 4 of them on the cooker at once if you use the Big Easy Bunk Bed basket.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mexican Bean Dip on the Char-Broil Big Easy

Cuisine Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -12 servings
Author Mike

Ingredients

  • 1 pound hot Mexican chorizo sausage
  • 1/2 medium red onion chopped
  • 1 clove garlic minced
  • 1 6 ounce can refried beans
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 3 disposable mini meatloaf pans if cooking in the oven use a 9" x 9" baking dish
  • 3 jalapeno peppers seeded and chopped
  • 1/4 cup taco or hot sauce
  • 1/2 pound shredded cheese I used a combination of taco and Mexican cheese
  • Black olives sliced
  • Green onion sliced
  • Tortilla chips warmed

Instructions

  • Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
  • Add the onion and garlic and continue cooking until the meat is done.
  • Stir in the beans, cumin and oregano. Remove from heat.
  • Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
  • Divide the meat mixture between the pans.
  • Divide the hot jalapenos and taco sauce between the pans.
  • Place into the Big Easy or oven and cook for 10 minutes.
  • Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
  • Top with olives and green onion and serve with warm tortilla chips.