Here are a few pictures and the recipe that we followed last week.
Start with baked potatoes. We could these on the egg at 350 for about an hour. No need to wrap in foil, just give them a good wash and dry then put them directly on the grate. You could also cook them in the oven or even the microwave if you wanted to.
Cut your potatoes lengthwise and scoop most of the insides out into a bowl.
If you like your twice baked potato filling super smooth, you might use a smasher or a fork to get the lumps out. I wasn't concerned with that so I started adding our other ingredients.
Add a couple tablespoons of butter - the real stuff always taste best.
Add about a 1/4 cup of light sour cream. Sour cream is one place I think that the low-fat version taste just as good as the original.
Add 1/4 cup of shredded sharp cheddar cheese.
Add a tablespoon of chopped green onions.
Mix everything together. Ideas for other ingredients you might consider - cream cheese, leftover chopped up meat or bacon bits, broccoli. Let me know if there are others that you like to include.
Add a generous amount of pepper and mix again. I don't add salt, because I think the cheese covers that, but if you want some, live it up!
Scoop your filling into the potatoes. We like ours really full so I usually end up tossing one of the skins.
Add a few more green onions. We grow these in our garden by the way. Super easy to grow and they add a fun little something to anything you put them on.
Top 'em off with a bit more cheese.
Place them on the egg.
We heated these at about 375 for 25 minutes or so. The skin and some of the cheese was crisp and amazing.
Depending on how hungry you are and how much stuff you add into your filling, these can be a meal all by themselves. They're also a fantastic side to a delicious juicy steak.
Make these tonight and enjoy.