Double Smoked Potatoes

Directions

1. Set the Egg for direct cooking without the convEGGtor at 450°F/232°C

2. Preheat a Plancha Griddle, ridged side up
3. Add the bacon and cook until crisp

4. Carefully remove the plancha and bacon from the Egg and set a side. Crumble when cooled.

5. Remove the grid

6. Add a few chunks of hardwood to generate smoke, then add the convEGGtor for indirect cooking

7. Reduce the heat to 400°F/204°C

8. Scrub the potatoes well with a vegetable brush and blot dry

9. Pierce the potatoes several times with a fork
10. Brush the outside of the potato with melted butter and season generously with salt and pepper

11. Place the potatoes on the Egg grid

12. Roast until the potatoes are tender in the center (they’ll be easy to pierce with a bamboo skewer), 1 to 1 ½ hours

13. Transfer the potatoes to a cutting board
14. Slice each potato in half lengthwise
15. While the potatoes are still quite hot, scrape out most of the potato flesh, leaving a 1⁄4 inch thick shell
16. Coarsely mash the potato flesh (it should still be chunky) and place in a mixing bowl

17. Gently stir in the bacon, 3 tablespoons butter, the scallions, and the cheese

18. Stir in the sour cream and salt and pepper to taste
19. Stuff the potato mixture back into the potato skins, mounding it in the center
20. Top each potato with a thin slice of butter and a sprinkling of smoked paprika

21. Just before serving, reheat the potatoes in the preheated 400°F/204°C Egg until browned and bubbling, 20 to 25 minutes, or as needed