Here’s a great recipe for potatoes in the smoker. Smoked not once, but twice!
Here’s what you’ll need:
- 3 baking potatoes
- 1 cup shredded Cheddar
- 2 diced jalapeños
- 2 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1 Tbsp of your favorite BBQ rub
- 4 slices of bacon, fried and crumbled
- 1/4 cup heavy whipping cream
Get your smoker rolling at about 230 degrees. Start by rinsing the potatoes well and drying with a paper towel. Then coat them lightly with olive oil and sprinkle with kosher salt. Smoke the potatoes for about 3 hours or until they start to soften up.
Once the potatoes have softened up a bit. Carefully slice them in half. Be careful, they will be hot. Scoop out the potato from the halves leaving enough around the edges to keep its shape, 1/4 – 1/2 in will do. Mix the scooped potato with all the remaining ingredients, except the cheese. Mix together very well and refill the potato boats. Top with the shredded cheese and put it back in the smoker for another 30 minutes, or until the cheese is melted.
Serve immediately.
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