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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. 
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Cuisine: Barbecue
Servings: 4
Calories: 77kcal
Author: Charlie


  • 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


  • 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.