Get ready to transform the humble potato into a mouthwatering masterpiece that will have your taste buds dancing with joy! Our Loaded Smoked Baked Potato is not just a side dish – it's a culinary adventure that combines the rich, smoky flavors of slow-cooked potatoes with irresistible toppings that will make your dinner guests weak in the knees. Imagine crispy potato skins, tender insides, melted cheese, crisp bacon, and a creamy finish that promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- Chives for garnish
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225-250°F (107-121°C). Use hickory or applewood chips for a rich smoky flavor.
- Thoroughly wash the russet potatoes and pat them dry with paper towels. Pierce each potato multiple times with a fork to allow steam to escape during cooking.
- Rub each potato with olive oil and generously season with salt and black pepper, ensuring even coverage of the entire potato skin.
- Place the potatoes directly on the smoker grates, making sure they are not touching each other. Close the smoker lid and smoke for approximately 60 minutes.
- Check potato doneness by inserting a fork or knife. The potato should be tender and easily pierced when fully cooked.
- Remove potatoes from the smoker and let them rest for 5-10 minutes to allow internal temperature to stabilize.
- Slice each potato lengthwise and gently fluff the interior with a fork.
- Top each potato with shredded cheddar cheese, allowing the residual heat to slightly melt the cheese.
- Add crumbled bacon, a dollop of sour cream, and sprinkle freshly chopped chives on top.
- Serve immediately while hot, with additional salt and pepper available for individual seasoning preference.
Tips
- Choose the right potato: Large russet potatoes work best due to their starchy texture and ability to absorb smoky flavors.
- Wood chip selection matters: Hickory and applewood chips provide the most complementary smoky notes for potatoes.
- Don't skip the oil and seasoning: Rubbing potatoes with olive oil helps create a crispy skin and allows seasonings to adhere better.
- Ensure even cooking: Space potatoes apart on the smoker grates to allow proper heat circulation.
- Test for doneness: A fork should easily pierce the potato when it's perfectly cooked.
- Let potatoes rest: Allowing potatoes to rest after smoking helps redistribute internal moisture and stabilize temperature.
- Serve immediately: Toppings like cheese and sour cream are best enjoyed while the potato is piping hot.Pro tip: For extra crispy skin, you can finish the potatoes under the broiler for 2-3 minutes after smoking.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 20g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 65mg
