Recipe courtesy of David Bosby
Twice-Smoked Potatoes
Total:
1 hr 40 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 baking potatoes
  • 2 tablespoons cooking oil
  • Garlic salt
  • 4 ounces sour cream
  • 4 ounces shredded Cheddar, plus more for sprinkling
  • Salt and pepper
  • Bacon bits, optional

Directions

Preheat the oven to 350 degrees F. Preheat your smoker to 225 degrees F.

Wash the potatoes, rub them down with the oil, sprinkle generously with garlic salt, and poke a couple of holes in them. Bake the spuds until tender, about 1 hour. Remove the potatoes and cut them in half lengthwise. Carefully remove the pulp to a bowl and place the skin halves in an aluminum pan. Add the sour cream, cheese, and salt, pepper to the potato pulp and smash together with potato masher. Stuff the reserved potato skins with your mash and sprinkle additional cheese on top (some folks like to add the bacon bits, too). Put them into the smoker for 30 minutes and then serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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