Get ready to transform the humble potato into a mouthwatering masterpiece that will make your taste buds dance with joy! These Smoked Twice Baked Potatoes are not just a side dish; they're a culinary adventure that combines the rich, smoky flavors of barbecue with the creamy, cheesy goodness of a classic comfort food. Whether you're a grilling enthusiast or just someone who loves indulgent, flavor-packed dishes, this recipe will elevate your cooking game and impress everyone at your dinner table.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 1/4 cup cooked bacon, crumbled
- 2 tablespoons chives, chopped
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225°F (107°C). If you don't have a smoker, you can use a grill with a smoking box or add wood chips to create smoke.
- Wash the russet potatoes thoroughly under cold running water to remove any dirt. Pat them dry with a paper towel.
- Prick each potato several times with a fork to allow steam to escape during cooking. This will prevent them from bursting while they smoke.
- Season the potatoes generously with salt and pepper. This will enhance their flavor as they cook.
- Place the seasoned potatoes directly on the smoker grates. Close the lid and smoke the potatoes for about 1 hour, or until they are tender and can be easily pierced with a fork.
- Once the potatoes are done smoking, remove them from the smoker and let them cool for about 10-15 minutes until they are easier to handle.
- While the potatoes are cooling, prepare the filling. In a mixing bowl, combine the sour cream, shredded cheese, crumbled bacon, and chopped chives. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste.
- Carefully slice each potato in half lengthwise. Use a spoon to scoop out the insides, leaving about 1/4 inch of potato flesh attached to the skin to maintain structure.
- Add the scooped-out potato flesh to the mixing bowl with the filling ingredients. Mash the potato flesh into the mixture until smooth and creamy.
- Stuff the potato skins with the filling mixture, mounding it slightly on top of each half.
- Return the stuffed potatoes to the smoker and increase the temperature to 350°F (175°C). Smoke the potatoes for an additional 30 minutes, or until the tops are golden and bubbly.
- Once the twice-baked potatoes are done smoking, remove them from the smoker and let them cool for a few minutes before serving.
- Garnish with additional chives or cheese if desired, and serve warm. Enjoy your delicious smoked twice-baked potatoes!
Tips
- Choose the Right Potatoes: Select large, uniform russet potatoes for the best results. They have the perfect starch content for creating a creamy interior.
- Smoking Temperature Matters: Maintain a consistent low temperature (225°F) during the initial smoking to infuse maximum smoky flavor without drying out the potatoes.
- Wood Chip Selection: Experiment with different wood chips like hickory, apple, or mesquite to vary the smoky flavor profile.
- Don't Overcrowd: Ensure enough space between potatoes on the smoker grates for even smoke circulation.
- Filling Consistency: For the creamiest filling, make sure your sour cream and cheese are at room temperature before mixing.
- Optional Enhancements: Try adding garlic powder, ranch seasoning, or different types of cheese to customize the flavor.
- Make Ahead Tip: You can prepare the stuffed potatoes in advance and refrigerate, then smoke just before serving for a convenient meal prep option.
- Serving Suggestion: Pair these potatoes with grilled meats or as a standalone vegetarian main course for a truly satisfying meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
