Who doesn’t love a twice baked potato? The woodfire flavor gives these creamy and delicious potatoes something a little extra. These would be perfect for an outdoor gathering or summer holiday menu served along with all your favorite grillings!
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Utensils
Large Bowl
Step 1
Install the grill grate by positioning it flat on top of the heating element and gently pressing down until it sits into place, then close the hood. Turn dial to ROAST, set the temperature to 400°F, and set time to 45 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
Step 2
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and place potatoes on grill grate. Close hood to begin cooking.
Step 3
When cooking is complete, open hood, remove potatoes from grill and cut in half. Scoop out the inside contents and transfer to a large bowl, leaving the skins intact. Add half the cheddar cheese and the remaining ingredients and mix until fully combined. Stuff the potato mixture back into the potato skins.
Step 4
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 5
Turn dial to ROAST, set temperature to 400°F, and set time to 10 minutes. Press WOODFIRE FLAVOR. Select START/STOP to begin cooking (preheating will take approx. 8–10 minutes).
Step 6
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and place potatoes, filling side up, on grill grate. Close hood to begin cooking.
Step 7
When 3 minutes remain, open hood, and top each potato with the remaining cheddar cheese. Close hood to continue cooking.
Step 8
When cooking is complete, open hood, remove potatoes from grill, and serve with your favorite entrée.
Install the grill grate by positioning it flat on top of the heating element and gently pressing down until it sits into place, then close the hood. Turn dial to ROAST, set the temperature to 400°F, and set time to 45 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Step 2 of 8
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and place potatoes on grill grate. Close hood to begin cooking.
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Step 3 of 8
When cooking is complete, open hood, remove potatoes from grill and cut in half. Scoop out the inside contents and transfer to a large bowl, leaving the skins intact. Add half the cheddar cheese and the remaining ingredients and mix until fully combined. Stuff the potato mixture back into the potato skins.
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Step 4 of 8
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Step 5 of 8
Turn dial to ROAST, set temperature to 400°F, and set time to 10 minutes. Press WOODFIRE FLAVOR. Select START/STOP to begin cooking (preheating will take approx. 8–10 minutes).
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Step 6 of 8
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and place potatoes, filling side up, on grill grate. Close hood to begin cooking.
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Step 7 of 8
When 3 minutes remain, open hood, and top each potato with the remaining cheddar cheese. Close hood to continue cooking.
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
1/3 cup
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
Step 8 of 8
When cooking is complete, open hood, remove potatoes from grill, and serve with your favorite entrée.
6
medium russet potatoes, cleaned, pierced with fork several times
80g
shredded cheddar cheese, divided
1 package
garlic and herb soft cheese
76g
heavy cream
2
scallions, thinly sliced
1 teaspoon
kosher salt
¼ teaspoon
ground black pepper
6
medium russet potatoes, cleaned, pierced with fork several times
2/3 cup
shredded cheddar cheese, divided
1 package (5.2 ounces)
garlic and herb soft cheese
