Smoked Twice Baked Potatoes

Ingredients
  • 6 russet potatoes
  • 2 C shredded cheddar or Monterey Jack cheese, divided into two 1 C portions
  • 4 jalapeños, deseeded and diced
  • 4 oz cream cheese, softened
  • 4 T butter, softened
  • 1 T favorite rub or season salt
  • 8 slices bacon, fried and crumbled
  • 1/2 C heavy whipping cream
  • Coarse salt
Instructions
  1. Preheat smoker to 225º
  2. Wash potatoes and pat dry with paper towel
  3. Rub olive oil on them and sprinkle with coarse salt to taste
  4. Cook for 3–3.5 hours or until tender
  5. Cook and crumble bacon while potatoes are cooking
  6. When potatoes are done, remove and cut in half
  7. Use a large spoon to scoop out the potato from the skins
    • Be careful not to tear the skins
  8. In large bowl, mash potatoes and mix in cream cheese, butter, bacon, jalapeño, rub (or season salt), 1 C shredded cheese, and whipping cream
  9. Once evenly mixed, stuff back into potato skins and place on a cooking sheet
  10. Top with remaining 1 C shredded cheese
  11. Place back in smoker until cheese is melted, about 30 min.
Ingredients
Potato (russet)
Cheese (cheddar)
Cheese (monterey jack)
Pepper (jalapeño)
Cheese (cream)
Butter (salted)
Bacon
Cream (heavy whipping)
Salt (sea coarse)
Categories
Sides
American
Cooking Method
Smoker