Double Smoked Potatoes Recipe
Everyone likes a baked potato.. but they can get a little umm boring. This is a very simple way to jazz up your trusty old baked potato and turn it into a new family favourite.
Servings: 4
Calories: 77kcal
Ingredients
- Smoked or sweet paprika
- Coarse salt to taste
- Freshly ground black pepper to taste
- ½ cup sour cream
- 1 ½ tablespoons bacon fat or butter, melted, or extra virgin olive oil
- 2 scallions finely chopped both the white and green parts
- 2 cups grated smoked cheese or your favorite cheese
- 4 baking potatoes 10 to 15 ounces each
- 4 strips of smoked bacon cut into 1/4-in squares
- 6 tablespoons cold unsalted butter
Instructions
- Preheat your smoker to 400°F degrees according to your specific smokers manufacturing instructions. You will need to load it up with enough wood for slightly over 1 hours smoking.
- With a vegetable brush (or a new dish sponge) scrub the potatoes all over to remove any dirt. Once cleaned dab dry with kitchen towel. With a fork, prick each potato all over. This will ensure the potatoes don’t explode and the potatoes absorbed as much smoke as possible.
- Brush the potato all over with bacon fat and season to taste with both salt & pepper.
- Place the potatoes on your smoker rack. Be sure to space the potatoes evenly to get maximum flavor and a faster cook time.
- Smoke until the skins are crispy and the center is tender. This should take around 1 hour. You will know when they are tender because you will be able to pierce the potato easily with a skewer.
- While the potatoes are smoking, fry the bacon in a cold skillet over a medium heat until brown and crispy. Usually around 3 – 4 minutes. Drain the fat and save for your next batch of potatoes!
- Once the potatoes are cooked, transfer to a cutting board to let cool. One cool cut in half length lengthwise. With a tablespoon scoop out most of the fluffy inside (leaving enough so the potato doesn’t tear through the skin) and place into a mixing bowl.
- Add the scallions, diced bacon, 4 tablespoons of butter and the cheese to the bowl and mix gently to combine. Once well mixed stir in the sour cream and salt & pepper to taste. Stir gently to mix.
- Spoon a generous helping of the mixture into each potato skin. Be sure to add in enough to have a nice healthy mound ontop! Top each potato with a sprinkling of cheese, paprika, and the remaining butter.
- The potatoes can be made up to 24 hours in advance, store covered in the refrigerator until you are ready to cook.
- When you are ready to cook, preheat your smoker to 400°F. You will need enough wood for a further 30 minutes of smoking once preheated. Smoke your potatoes for a further 15 – 25 minutes until golden brown and bubbling. Make sure to re-smoke them on a tray because the cheese will melt and cause a mess!
- If you don’t want to re-smoke them in your smoker, a preheated oven at 400°F will do the trick (but won’t be as flavorsome)
- Note: Some smokers won’t get hotter than 275°F. In this case, increase the smoking time to 2 to 3 hours and the re-smoking time to 40 to 60 minutes.