Chilli-Loaded Baked Potato

Setup your Egg for an indirect cook with the ConvEGGtor feet up and your stainless steel grid above. Get it to 2o0°C.

Pierce your baked potatoes all over with a fork, you need to do this or they could explode.

Place them in your Egg and cook for about 1.5 hours turning once half way through the cook.

After 1.5 hours drizzle your potato with oil and sprinkle with a generous amount of salt.

Cook for a further 30 minutes until your potato has a really crispy skin. Remove from the Egg,

Once cooled so you can hold the potato, cut your baked potato in half and scoop out the middle.

Pop your skins back on to crisp up.

If you have a potato ricer, pass the potato through the ricer to get it silky smooth, and place a bowl.

If you don't have a ricer, then pop the potato straight into a bowl and use a potato masher to break down the potato.

Add butter, milk and some salt and ground black pepper to taste and mix to your desired texture.

See two suggested recipes under ingredients.

We also change up the ingredients for our chilli depending on the day, we added some cumin seeds, dried oregano and a beef stock cube.

Take your empty potato jacket skin and spoon some chilli into it.

Spoon the mashed potato on top of the chilli equally, across your chilli loaded potatoes.

Sprinkle over some grated cheese now, if you want this melted. Otherwise, if you preference is unmelted cheese, you could sprinkle over after the next step.

Pop them back into the Egg to crisp up the top of the mashed potato and melt the cheese.