Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
These twice-baked potatoes made on the Char-Broil Big Easy were absolutely fantastic. I was already a big mashed potato fan before these came along. Now, I can’t get enough of them. The potatoes by themselves are divine. Creamy, smooth, tasty. Add a little rosemary for that special difference from ‘plain old’ potatoes. Top with cheese and you’ve got the perfect side dish.
The Perfect Side Dish
You can use any mashed potato recipe you like when making twice baked potatoes on the Char-Broil Big Easy. It just so happens that I’m a huge fan of this version despite having a number of variations in my recipe box. I think it’s about as perfect as can be.
If you don’t already have one (or two), get yourself a bunk bed basket for your Big Easy. It will double the amount of cooking space you have.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.
Also try some classic baked potatoes on the Char-Broil Big Easy.
Twice Baked Potatoes on the Char-Broil Big Easy
Equipment
- Stock Pot with a steamer basket
Ingredients
- 4 medium russet potatoes
- ½ cup butter
- ⅓ cup milk
- 2 tablespoons sour cream
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
- ⅓ cup cheddar cheese shredded
- 1 green onion sliced
Instructions
- Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
- Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
- Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
- Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
- Add the butter to the pot and let it start softening. Then add the potatoes.
- Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
- Stir in the sour cream, garlic and rosemary.
- Fire up your Big Easy.
- Mound the potatoes into mini-meatloaf pans and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot. Note: You can test them by inserting an instant-read thermometer into the middle of the potatoes.
- Note: If you are using refrigerated potatoes, heat them for 10 minutes in the Big Easy without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.
Notes
Nutrition
Nutritional values are approximate.
