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
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.
BAKE YOUR POTATOES
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.
FOR THE TARTIFLETTE FILLING
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.
FOR THE SHALLOT & BONE MARROW FILLING
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)