Big Dave is a Texas comp chili and bbq cook.
He traditionally fixes these as his Friday night hospitality for friends.
He graciously posted this on Dave Klose's forum.
Twice baked potatoes show up pretty regular in anything butt and side dish categories at comps.
Big Country BBQ Twice Roasted Taters
Now we got a special luv affair with taters!!! People seem to like this recipe a whole bunch!
Double Roasted Taters
15 lbs taters
3 lbs shredded cheese (1 lb cheddar, 1 lb Mexican four, 1 lb Colby/Monterrey Jack)
1-2 red Onions diced (I Like two)
5 lbs diced sausage
3 lbs diced bacon
1.5 lbs sour cream (or to taste)
Black Pepper (to taste & I like a lot of coarse grind)
Salt to taste
ï¿½ - 1 cup chives or to taste
ï¿½ lb softened butter
Grill sausage & let cool. Then dice sausage. Dice up bacon and then cook in frying pan until crispy. You can rub the bacon grease on the taters before you wrap em if you like.
Wash taters and wrap with xtra heavy duty foil tightly. You must use the extra heavy duty foil as heavy duty will melt. Prepare a bed of coals, wood or charcoal it donï¿½t matterï¿½we use Kingsford. Put foiled taters directly into coals and rotate every 5-7 minutes until done. They are done when they begin to feel soft when you squeeze them. Takes about 35-45 minutes. Use a pot holder or high temp glove to pick up them taters cuz they be real hot.
Yes you can bake em in a oven ifï¿½n ya want but they wonï¿½t have that rich roasted buttery starch flavor that comes from the high heat.
Once taters are done, unwrap, cut in half lengthwise and scoop out the inside into large pan. Save the skins. Mix cheese, diced onion, sour cream & butter with taters. Add bacon & sausage and continue mixin. Add salt, pepper & chives to taste. When they are to taste, stuff mixture back into skins & rewrap with foil. Take a fork, knife, icepickï¿½whatever and put a small hole in the foil on top of the wrapped tater. Place back on coals and heat until melted tater mixture starts coming thru the small hole in foil. They be done at this time.
You will have extra filling that can be put in foil without a skin. It will work just fine but you wonï¿½t have that crispy skin to munch on. We use the pre-shredded cheese from Sams. One pound cheddar, one pound Mexican four cheese and one pound monterey jack & colby. You can use whatever cheese you like. Mozerella, Colby & chedder work great too!
Thing to rememberï¿½Very Importantï¿½be careful with the butter. You will not need more than a pound max for 15 lbs of taters. If the mixture feels a little dry add some more cheese or sour cream. The cheese will bind the tater together as it cools. But, too much butter and you get a gooey runny mess. This is a big batch that we make for our Qï¿½ing friendsï¿½.but we always run out!!!
Prep & cook time about 3 hrs. But worth it as ya is gonna make a bunch of new friends! Bon Apetite!