A hearty recipe for stuffed potatoes filled with smoky chicken mince, crispy bacon, and grilled corn, topped with melted mozzarella and fresh toppings, cooked to perfection on the Big Green Egg.
Serves: 4–5
Cooking Time: 1.5–2 hours
Egg Setup: Direct and indirect cooking
Egg Target Temperature: 230°C (450°F) for direct, 200°C (390°F) for indirect
Equipment
Big Green Egg
Cast Iron Skillet
ConvEGGtor
Tongs
Mixing bowl
Fork
Knife
Serving board
Ingredients
For the Stuffed Potatoes
½ Tbsp olive oil
4–5 large roasting potatoes
1 Tbsp butter, melted
300g chicken breast mince
5 rashers short-cut bacon, diced
1 Tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
½ cup mozzarella cheese, grated
2–3 corn cobs
For the Toppings
Sour cream
Spring onion, finely chopped
Smoked paprika
Method
Set Up the Big Green Egg for Direct Cooking
Pile the coals into a mound inside the Big Green Egg.
Place 1–2 firelighters at the top, light them, and allow the coals to catch and burn.
Once the coals are glowing, insert the steel grid.
Open both the top and bottom vents fully, close the lid, and let the Egg heat to 230°C (450°F).
Cook the Mince and Bacon
Once the Egg reaches 230°C (450°F), place a Cast Iron Skillet inside the Egg.
Add a drizzle of olive oil, then add the chicken mince, and cook for about 3 minutes, stirring occasionally.
Sprinkle in the smoked paprika, garlic powder, and salt, and mix well to combine.
Push the mince to one side of the skillet and add the diced bacon to the other side.
Cook until the bacon is crispy and the mince is fully cooked.
Grill the Corn
Move the Cast Iron Skillet to one side of the grill and place the corn cobs on the opposite side,
Cook the corn, turning occasionally, until tender and nicely charred.
Remove the corn, mince, and bacon from the Egg.
Slice the corn kernels off the cobs and place them in a bowl.
Set Up the Big Green Egg for Indirect Cooking
Using heat gloves or your grid gripper, carefully remove the steel grid.
Insert the convEGGtor for indirect cooking, then place the grill back on top.
Close the lid and adjust the bottom vent to lower the temperature to 200°C (390°F).
Cook the Potatoes
Prick the potatoes with a fork and baste them with melted butter.
Place the potatoes directly on the grill.
Close the lid and cook for 1 to 1½ hours, or until tender when pierced with a fork.
Prepare the Filling
Remove the cooked potatoes from the Egg.
Cut each potato in half and scoop out most of the flesh into a bowl, leaving a thin layer inside the skins.
Mix the potato flesh with the cooked chicken mince, bacon, and corn kernels.
Stuff and Melt
Fill the hollowed potato skins with the mince, bacon, and corn mixture, then top each with grated mozzarella cheese.
Return the stuffed potatoes to the Egg and cook with the lid closed for a few minutes, until the cheese is melted and bubbling.
Assemble and Serve
Remove the stuffed potatoes from the Egg and transfer to a serving board.
Top with a dollop of sour cream, a sprinkle of finely chopped spring onion, and a pinch of smoked paprika.
Serve immediately and enjoy!
