Twice Baked Potatoes on the Char-Broil Big Easy

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.

Twice Baked Potatoes on the Char-Broil Big Easy

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!

Twice Baked Potatoes on the Char-Broil Big Easy
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5 from 1 vote

Twice Baked Potatoes on the Char-Broil Big Easy

Absolutely fantastic baked potatoes. I prefer to use disposable mini-meatloaf pans for this recipe. They fit into the Big Easy perfectly and are easy to handle. If you heat more than two mini pans at a time you'll need a Bunk Bed basket.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1018kcal

Ingredients

  • 4 medium russet potatoes
  • ½ cup butter
  • cup milk
  • 2 tablespoons sour cream
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
  • 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

I found these potatoes to be best when made the day before. Then, the next stay, just spoon them into the meatloaf tins, add the cheese and onion, and heat on the Big Easy.

Nutrition

Calories: 1018kcal | Carbohydrates: 170g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 3989mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1103IU | Vitamin C: 55mg | Calcium: 676mg | Iron: 8mg

Nutritional values are approximate.

Twice Baked Planked Potatoes

Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself. Heck, I’ll make them for Thanksgiving just like they are. The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. I never thought about grilling mashed potatoes before. Boy I wish I had. I’ve been missing out.

The outsides of the potatoes get the slightest crust. While the insides stay incredibly light and fluffy and moist. Every bite is like magic. Oh did I mention cheese? Yeah, there’s a bit of that too! These are the best potatoes… ever!

Twice Baked Planked Potatoes.txt

A Kiss Of Cedar

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different taste experience.

This recipe is based on a recipe from Mike Lang.

Twice Baked Planked Potatoes.txt
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5 from 1 vote

Twice Baked Planked Potatoes

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were.
Course Side
Cuisine American
Keyword cedar plank, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1018kcal

Equipment

Ingredients

  • 4 medium russet potatoes
  • ½ cup butter
  • cup milk
  • 2 tablespoons sour cream
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
  • 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 grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
  • Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
  • Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.

Notes

I found these potatoes to be best when made the day before. Then, the next stay, just spoon them onto the plank, add the cheese and onion, and heat on the grill.

Nutrition

Calories: 1018kcal | Carbohydrates: 170g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 3989mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1103IU | Vitamin C: 55mg | Calcium: 676mg | Iron: 8mg

Nutritional values are approximate.

Corn Mashed Potatoes

I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.

Corn Mashed Potatoes

Try Roasted Corn Instead

For a little twist on these corn mashed potatoes, use corn on the cob instead. You’ll need 3-4 cobs depending on the size. Roast the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.

I use a knife or a peeler to get the kernels off my fresh corn. It makes my life easier when I have a bunch of corn to do!

Mashed potatoes are also great made in a crockpot. Try some slow-cooker Tennessee-style mashed potatoes.

Corn Mashed Potatoes
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5 from 1 vote

Corn Mashed Potatoes

Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
Course Side
Cuisine American
Keyword corn, mashed potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 475kcal

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
  • Drain and then mash the potatoes using a potato masher.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for 5 minutes.
  • Add the garlic and saute for 2 minutes.
  • Season with salt and pepper.
  • Reduce heat to low and stir in the corn.
  • Add the corn mixture to the potatoes and stir.
  • Season with salt and pepper and serve.

Nutrition

Calories: 475kcal | Carbohydrates: 33g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 134mg | Potassium: 622mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1368IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg

Nutritional values are approximate.

Cedar Planked Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar planked Cajun mashed potatoes. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side dish you can possibly imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick. My goodness were these every amazing!

Cedar Planked Cajun Mashed Potatoes

The Perfect Side Dish

I served these cedar planked Cajun mashed potatoes alongside a delicious prime rib. I cooked it on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.

I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits, meatloaf and spicy grilled shrimp.

Cedar Planked Cajun Mashed Potatoes
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5 from 1 vote

Cedar Planked Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar planked Cajun mashed potatoes.
Course Side
Cuisine American
Keyword Cajun, cedar plank, mashed potatoes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 472kcal

Ingredients

For the mashed potatoes

For the Cajun butter

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
  • Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
  • Place potatoes into a resealable container in the fridge for 1 hour to set.
  • Meanwhile, soak a cedar plank in water.
  • Fire up your smoker for indirect cooking.
  • When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
  • Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
  • Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
  • Serve hot.

For the Cajun butter

  • Combine all ingredients.

Nutrition

Calories: 472kcal | Carbohydrates: 32g | Protein: 11g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 764mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1287IU | Vitamin C: 10mg | Calcium: 248mg | Iron: 2mg

Nutritional values are approximate.

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle. As a kid I would build a ‘mashed potato dam’. That way I could make sure none of the gravy ran into the other foods on my plate. I was pretty opposed to gravy “contaminating” my peas.

Cajun Mashed Potatoes

You Almost Don’t Need Gravy

 Now that I’m older I’m ok with the gravy getting into other things on my plate. Let that gravy run wild, I say. Specially when that gravy has extra kick. Honestly, these Cajun mashed potatoes don’t need a whole lot of gravy, they can stand on their own just fine.  The combination of andouille, celery, green pepper and onions is fantastic.

Also try my roasted garlic mashed potatoes.

Cajun Mashed Potatoes
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Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle.
Course Side
Cuisine American
Keyword Cajun, mashed potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 470kcal

Ingredients

For the mashed potatoes

To ‘Cajunize’ the potatoes

Instructions

For the potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  • Melt the butter in the half-and-half over medium-low heat.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes. Alternatively, mash the potatoes with a hand masher.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
  • Stir in the vegetable and sausage mix from below.
  • Serve topped with warmed gravy.

To ‘Cajunize’ the potatoes

  • Heat the oil in a skillet over medium-high heat.
  • Add the sausage and brown, 4-5 minutes. Remove the sausage and all but 1 tablespoon of the fat.
  • Add the onion, celery, and green bell pepper and saute until tender, 5 minutes.
  • Add the sausage back to the pan and add the remaining ingredients. Stir.
  • Fold into the mashed potatoes and serve.

Nutrition

Calories: 470kcal | Carbohydrates: 34g | Protein: 13g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 941mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 2mg

Nutritional values are approximate.

Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny. Rule #1: You can’t have too much gravy. Rule #2: You can’t have too much mashed potatoes.

Roasted Garlic Mashed Potatoes

Fantastic Flavor In Every Bite

I roasted the garlic for these mashed potatoes in the oven. You can also make a big batch of roasted garlic in no time by using your slow cooker. Either way, you’ll get that wonderful garlic aroma and flavor!

We served these with the delicious gravy from the mushroom pork tenderloins we made. And roasted carrots on the side.

Roasted Garlic Mashed Potatoes
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5 from 1 vote

Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny.
Course Side
Cuisine American
Keyword garlicky, mashed potatoes
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 110kcal
Author Found on the web

Ingredients

  • 1 head garlic
  • 1 tablespoon olive oil more or less
  • 2 pounds russet potatoes quartered (and peeled if you desire)
  • 4 tablespoons butter softened
  • ½ cup milk
  • kosher salt to taste
  • freshly ground black pepper to taste
  • parsley chopped, for garnish (optional)

Instructions

  • Preheat oven to 350 F.
  • Cut the top off the head of garlic and place the head onto a small piece of aluminum foil.
  • Drizzle the garlic with oil and seal inside the foil. Place in the oven and bake for 1 hour or until very tender.
  • Remove the garlic from the oven. Open the pouch and let it cool.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the potatoes and boil until tender, 15-20 minutes. Drain and let cool slightly.
  • Lightly chop the potatoes and return them to the (now empty) large pot.
  • Add in the remaining ingredients except for the parsley. Also squeeze in the cloves of roasted garlic.
  • Blend with a handheld mixer or potato masher until desired consistency is achieved.
  • Serve garnished with parsley.

Nutrition

Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 518mg | Fiber: 2g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese 🙂 Boursin cheese has such a fantastic savory flavor.

Boursin Cheese Mashed Potatoes

Super-Flavorful Potatoes

The key to these potatoes is boiling the water with the garlic already added. This really adds to the flavor. We have a copycat Boursin cheese recipe that really saves on the cost of making these potatoes. You’ll find it hard to tell the difference between it and the real thing.

Inspired by a recipe from Nibble Me This.

Boursin Cheese Mashed Potatoes
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Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese.
Course Side
Cuisine American
Keyword cheesy, mashed potatoes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 366kcal

Ingredients

  • 5 cloves garlic peeled, smashed
  • 6 medium russet potatoes rinsed, peeled and cut into 1/2″ cubes
  • 1 5.2 ounce Boursin Cheese I used Shallot & Chive
  • ½ cup sour cream
  • ¼ cup heavy cream
  • kosher
  • ground black pepper
  • chives chopped, for garnish, if desired (I used green onions)
  • chicken gravy warmed, for topping, if desired

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the garlic to the water.
  • Add the potatoes and boil 5-10 minutes or until softened.
  • Drain and add potatoes back to pot on burner. Turn heat off.
  • Add in the cheese, sour cream, heavy cream and salt and pepper to taste.
  • Mash potatoes with a masher, stirring to combine.
  • Serve topped with gravy and chives, if desired.

Nutrition

Calories: 366kcal | Carbohydrates: 60g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 47mg | Potassium: 1399mg | Fiber: 4g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

My wife and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. For our meatloaf TV dinner Part 2 we settled on this outstanding combination of smoked meatloaf, these scratch mashed potatoes with gravy, some fantastic herbed peas and carrots, and a light apple pie wonton crunch.

Meatloaf TV Dinner Part 2 - The mashed potatoes and gravy

The Perfect Side

In this meatloaf TV dinner part 2, we’ll make the mashed potatoes and gravy. The potatoes are pretty much your standard fare, but the gravy is insanely good! It’s a great poultry gravy that you can throw together without having to use chicken or turkey drippings.

Meatloaf TV Dinner Part 2 - The mashed potatoes and gravy
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Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

Outstandingly yummy mashed potatoes and gravy!
Course Side Dish
Cuisine American
Keyword gravy, mashed potatoes, tv dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 361kcal
Author Ina Garten

Ingredients

For mashed potatoes

For the gravy

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  • Melt the butter in the half-and-half over medium-low heat.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.

For the gravy

  • Saute the butter and onions over medium-low heat in a large saute pan, about 12-15 minutes, or until the potatoes are lightly browned. (Make sure they are browned. If it takes longer than 15 minutes, so be it. Don’t rush it!)
  • Whisk the flour into the pan and add salt and pepper. Cook for another 2-3 minutes, stirring.
  • Add the chicken stock and cook another 4-5 minutes, until thickened.
  • Add the cream. Stir and serve.

Nutrition

Calories: 361kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 333mg | Potassium: 717mg | Fiber: 4g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 1mg

Nutritional values are approximate.