Double-Smoked Bacon and Cheese Potatoes

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2:50 - Prep 0:20 / Cook 2:30
Intermediate

Always a favorite, Double Smoked Bacon and Cheese Potatoes is a tasty upgrade to traditional twice baked potatoes. Potatoes, cheese and bacon are a can’t miss combination; add wood-fired flavor for a can’t resist variation. Next time you’re smoking a brisket or pork shoulder, consider making these double smoked cheesy bacon potatoes as one of your sides. Your guests will eat ‘em up.

6 Servings

Ingredients

Potatoes
  • 6 large russet potatoes
  • 10 bacon strips, fully cooked and crumbled, divided
  • 1 1/2 cups shredded Cheddar cheese
  • 1/3 cup chopped chives
  • 1 handful apple or alder wood chunks
Filling
  • 2/3 cup sour cream
  • 3 tablespoons whole milk
  • 2 tablespoons butter, softened
  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne powder
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Preparation

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Step 1 Of 10
1. Preheat your smoker to 250°F. Toss 2 to 3 wood chunks onto hot coals.
2. Using a fork, poke several ¼-inch deep holes in each potato and brush with olive oil.
3. Place potatoes in your smoker and cook until tender, about 2 hours.
4. Remove potatoes and let cool until safe to handle.
5. Cut 3-inch-wide openings into each potato. Scoop out potato pulp, leaving about ½-inch-thick shells.
6. In a large bowl, combine the potato pulp with sour cream, whole milk, butter, onion, garlic, salt, pepper, cayenne powder and three-fourths of the crumbled bacon.
7. Spoon filling into potato skins.
8. Top the stuffed potatoes with cheese and remaining bacon.
9. Place potatoes on an aluminum foil pan. Set the pan back into your smoker for another 30 minutes.
10. Remove potatoes from your smoker. Top with freshly chopped chives and serve.
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