The flavor of the Big Green Egg meets the awesomeness of a baked potato. This recipe delivers a few tasty surprises… first that charcoal roasted flavor and second an epic crispy skin. It’s time to load these things up and dig in.
Baked Potatoes On A Big Green Egg
Watch as Chef Jason, Ace's Grilling Expert, shows you how to grill baked potatoes on a Big Green Egg.
Yield: 4 Baked Potatoes – serves 4 ppl
Prep time: 1 Minutes Prep Time
Cook time: 1 - 1 ½ hours of cook time, plus 2 minute rest time
Ingredients
Measure Ingredient Prep Notes
4 ea Russet Potatoes, Medium Sized washed and dried
2 tbsp Oil, Canola/Olive Blend your choice of brand
1 tbsp Salt, Kosher adjust to your flavor needs
1 tbsp Pepper, Black, Ground or Cracked adjust to your flavor needs
Cooking Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Wash the potatoes under cool water and be sure to scrub the skin to remove any dirt
Place potatoes in a bowl
Lightly drizzle with oil
Season to taste with salt and pepper
Prepare your Big Green Egg as shown below
PREPARING YOUR BIG GREEN EGG
Pre Heat your Big Green Egg to 200˚ F and (if desired) load with your preferred smoking wood chunks (Layer in the wood chunks to create an even sustained smoke flavor)
Add the ConvEGGtor legs up, ADD a convEGGtor drip tray (if desired) and then place grill grate on top of convEGGtor
Close dome and Adjust Temp to 400˚ F (adjust bottom vents and top rEGGulator)
Place the seasoned potatoes on the grill grate and in the center of the grill grate
Close the lid and cook at 400˚ F until temperature reaches 205˚ F internal
Using oven gloves or heat resistant gloves, remove the baked potatoes from the Big Green Egg
CHEF TIP: I remove my potatoes at 205˚ F, this produces a rich and creamy center of the potato and nice snappy skin texture
Cut potatoes open and load with your favorite topping like butter, sour cream, cheese and bacon
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