BIG GREEN EGG BAKED POTATO RECIPES

Steps:

• Is there anything more comforting than baked potatoes, cooked on the Big Green Egg? If there is, these filled versions might just be it. They are great on their own or make a superb side for a dirty steak or piece of smoked pork.
• Set up your EGG for indirect cooking, using the ConvEGGtor in the legs-up position and the Stainless Steel Grid on top. Your target temperature is 180-210°C.
• Place the potatoes on the grill, close the lid and bake for about 40 minutes to 1 hour, until cooked and the skins are crispy.
• Cut the potatoes in half and use a spoon to scoop out the flesh, leaving the skin unbroken. Roughly mash the flesh and gently mix in the butter, cream, ham and cheese, and season with pepper and a little salt. Carefully spoon the mixture back into the potato skins. Cook in the EGG for 10–15 minutes until golden and bubbling at the top.
• Serve immediately, sprinkled with the parsley, perhaps with a little Dijon mustard and cornichons on the table.
• Bake the shallots alongside the potatoes in the EGG as above, for about 30 minutes until completely soft, then set aside until cool enough to handle. Peel and roughly chop, season with salt and pepper, add the chopped rosemary and garlic and leave to one side.
• Scoop out the potato flesh as described above, into a bowl. Gently mix in the bone marrow and the roasted shallot mixture then carefully spoon the mixture back into the potato skins. Cook in the EGG for 10–15 minutes until golden and bubbling at the top. Serve immediately alongside steak.
• Extracted from Cooking on the Big Green Egg (Quadrille, £25)

Steps:

• Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 180°C. In the meantime, for the herb oil, remove the needles from the rosemary and the leaves from the thyme, and chop finely. Peel and finely chop the garlic. Mix the herbs and the garlic with the olive oil. Wash the potatoes, pat them dry and make cuts widthways every few millimetres, cutting through about two thirds of the potato. A handy trick for making even incisions is to prick a skewer lengthwise through each potato before you start cutting so that you don’t cut too deep. Put the potatoes in the Cast Iron Skillet and brush them generously with the herb oil.
• Put the skillet in the EGG, close the lid and leave the potatoes to cook for 90 minutes. Spoon some of the hot herb oil from the skillet over the potatoes every 30 minutes. Remove the skillet with the Hasselback potatoes from the EGG. Put them on an attractive dish or board and sprinkle with sea salt to taste. Tip Do you want to cook vegetables on the Big Green Egg to go with these Hasselback potatoes?  This delicious artichoke recipe  is prepared the same way and you can put the artichokes next to the potatoes in the skillet.