Ingredients

  • 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

Grill & Cooking Supplies

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

Always follow manufacturer's instructions before using any product.

For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com

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