Twice Smoked Loaded Potatoes – Three Ways Recipe

Twice Smoked Loaded Potatoes – Three Ways Recipe

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Twice Smoked Loaded Potatoes – Three Ways Recipe
4.7 - 7 vote[s]

Smoked potatoes are fantastic all by themselves hot out of your Masterbuilt Smoker with butter and sour cream. The smoky flavor can’t be beat. You can take smoked potatoes up another notch by loading them with other ingredients, such as bacon, cheese, salmon, or vegetables and twice smoking them, just as you would twice bake in an oven.

Twice smoked or baked potatoes are often made with lots of cheese and some protein, such as bacon, shredded brisket, or ground beef chili. I do like some bacon and cheese, but sometimes the potato gets lost in the mix with too many ingredients. The recipes here give you options that can help the smoky potato to be front and center.

The first recipe is fairly traditional with cheese and bacon. The second recipe is a play on a classic bagel sandwich with cream cheese and smoked salmon or lox. The third recipe is vegetarian with options to make them completely vegan.

Twice Smoked Cheese and Bacon Potatoes

Ingredients:

  • 4 large organic Idaho or russet baking potatoes, washed well and patted dry
  • 1-1/2 TBS extra virgin olive oil
  • 4 strips bacon sliced crosswise into 1/4” pieces
  • 6 TBS (3/4 stick) butter, sliced into 8 pieces
  • 1/2 cup sour cream
  • 1 cup grated cheddar cheese, divided into 1/2 cup measures
  • 1/2 cup whole milk
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 2 scallions, finely sliced
  • Mesquite or hickory wood chips

Total time:3 hour 35 minPrep time:35 min – Smoke time:3 hour – Serves:6 people
Author:

Directions:

1. Fill the water bowl of your smoker 1/2 to 3/4 full. Place wood chips in the side tray. Preheat smoker to 275°F with the vent open.

2. Coat the potatoes completely with olive oil. Place them on the rack of your smoker. Cook for 2 to 3 hours until soft in the center when pierced with a sharp knife. The internal temperature should be approximately 195°F. Refill the water bowl and wood chip tray as needed.

3. While the potatoes are smoking, place the bacon in a sauté pan on medium-high heat and fry until browned and crispy, approximately 4 to 5 minutes. Drain on paper towels and set aside.

4. Remove the smoked potatoes to a cutting board, leaving the smoker on. Allow them to cool until you can handle them.

5. In a large mixing bowl, place the butter slices, bacon bits, and sour cream. Mix to combine.

6. Using a sharp knife, slice each potato in half lengthwise. Carefully spoon out the insides, leaving a little of the potato in the skins so they retain a bowl-like shape. Place the potato flesh in the bowl with the butter mixture. Smash the potato mixture with a potato masher until all ingredients are well combined. Stir or fold in 1/2 cup of the cheese, milk, salt, pepper, and scallions.

7. Place the skin shells on a foil lined baking sheet. Fill each one with equal portions of the smashed potato mixture. Top each stuffed potato shell with the remaining 1/2 cup of cheese.

8. Place the pan of potatoes in the smoker and cook until warmed though and the cheese has melted, approximately 30 to 45 minutes.

9. Serve the twice smoked and loaded potatoes with grilled, sliced steak and a green salad.

Twice Smoked Salmon and Cream Cheese Potatoes

Ingredients:

  • 4 large organic russet baking potatoes, washed well and patted dry
  • 1-1/2 TBS extra virgin olive oil
  • 1 TBS butter, softened
  • 1/3 cup cream cheese, at room temperature
  • 1/2 cup light cream or buttermilk
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1-1/2 TBS chives, minced
  • 4 ounces smoked salmon, diced
  • 1/2 cup shredded gruyere cheese (optional)
  • Alder or pecan wood chips

Total time: 3 hour 25 minPrep time: 25 min – Smoke time: 3 hour – Serves: 6 people

Directions:

1. Fill the water bowl of your smoker 1/2 to 3/4 full. Place wood chips in the side tray. Preheat smoker to 275°F with the vent open.

2. Coat the potatoes completely with olive oil. Place them on the rack of your smoker. Cook for 2 to 3 hours until soft in the center when pierced with a sharp knife. The internal temperature should be approximately 195°F. Refill the water bowl and wood chip tray as needed.

3. Remove the smoked potatoes to a cutting board, leaving the smoker on. Allow them to cool until you can handle them.

4. In a large mixing bowl, place the butter, cream cheese, cream, salt, and pepper. Mix to combine well.

5. Using a sharp knife, slice each potato in half lengthwise. Carefully spoon out the insides, leaving a little of the potato in the skins so they retain a bowl-like shape. Place the potato flesh in the bowl with the cream cheese mixture. Smash the potato mixture with a potato masher until all ingredients are well combined. Stir or fold in the chives and salmon.

6. Place the skin shells on a foil lined baking sheet. Fill each one with equal portions of the smashed potato mixture. Top each stuffed potato with the gruyere cheese.

7. Place the pan of potatoes in the smoker and cook until warmed though and the cheese has melted, approximately 30 to 45 minutes.

8. Serve the twice smoked and loaded potatoes with a large salad of dressed spring greens.

Twice Smoked Veggie Potatoes

Ingredients:

  • 4 large organic Idaho or russet baking potatoes, washed well and patted dry
  • 1-1/2 TBS extra virgin olive oil
  • 1/3 cup jarred roasted red peppers, chopped
  • 1/3 cup cooked broccoli, chopped (frozen/thawed is okay)
  • 2 TBS grated parmesan cheese or nutritional yeast for vegan
  • 1 TBS extra virgin olive oil
  • 1/4 cup whole milk or almond milk for vegan
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup grated cheddar cheese or vegan cheddar cheese
  • 2 TBS flat leaf parsley, minced
  • Mesquite or hickory wood chips

Total time: 3 hour 25 minPrep time: 25 min – Smoke time: 3 hour – Serves: 6 people

Directions:

1. Fill the water bowl of your smoker 1/2 to 3/4 full. Place wood chips in the side tray. Preheat smoker to 275°F with the vent open.

2. Coat the potatoes completely with olive oil. Place them on the rack of your smoker. Cook for 2 to 3 hours until soft in the center when pierced with a sharp knife. The internal temperature should be approximately 195°F. Refill the water bowl and wood chip tray as needed.

3. Remove the smoked potatoes to a cutting board, leaving the smoker on. When cool enough to handle, slice each potato in half lengthwise with a sharp knife. Carefully spoon out the insides, leaving a little of the potato in the skins so they retain a bowl-like shape. Place the potato flesh in a large mixing bowl. Smash well with a potato masher.

4. Add to the potato flesh the peppers, broccoli, parmesan cheese, olive oil, milk, salt, and pepper. Mix into the smashed potatoes.

5. Place the skin shells on a foil lined baking sheet. Fill each one with equal portions of the smashed potato mixture. Top each stuffed potato with the grated cheese.

6. Place the pan of potatoes back in the smoker and cook until warmed though and the cheese has melted, approximately 30 to 45 minutes.

7. Garnish the potatoes with parsley and serve with a steaming bowl of vegetarian chili.



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