Here are the three of the filets which we ate tonight. I could have trimmed a bit more fat off, but tenderloin is so lean already.[Quick version of what I did: I got the Big Green Egg up to 550f with a cast iron griddle plate ($12 at Lowes) and seared them 2 minutes flipped, 2 more minutes flipped, 2 more minutes flipped, and 2 more minutes then removed to rest, perfect medium rare.]
But here is the 411 on the twice baked new potatoes which is based on a recipe that I found in Southern Living (March 2007?) for Southwest Twice Baked New Potatoes. This is an amazing side dish or a great pot luck item for any special occasion.
Twice Baked New Potatoes
2 pounds medium-size new potatoes
1/2 teaspoon chili powder
1 teaspoon parsley
Cut a thin slice from the bottom of each potato to form a flat base; brush potatoes evenly with oil, sprinkle lightly with 1/2 teaspoon salt and place on a baking sheet. Bake at 350° for 45 minutes or until tender. Remove from oven, and let cool slightly.
Cut a thin slice from the top of each potato and carefully scoop out potato pulp into a bowl, leaving shells intact like this.
Add the remaining ingredients to potato pulp in bowl and mash together with a fork until smooth and creamy. You can be creative here and add in whatever else you want, such as; bacon bits, green chilies, or pimento. Spoon (or pipe) mixture evenly into each potato shell, and place on baking sheet.
Bake potatoes at 350° for 20 minutes or just until lightly browned. Garnish with a dollop of sour cream and herbs just before serving.
Give these potatoes a shot some night when you want to do something different than the same old, same old. You won't be disappointed.
On edit: You fellow Eggers, I know what you're thinking...yes the potatoes could be done even better by doing them on the Big Green Egg indirect. I just need two eggs:)