Twice Smoked Loaded Potatoes

Smoked potatoes, enjoyed piping hot from the Smoker, are a delight on their own, paired with butter and sour cream. The irresistible smokiness elevates their flavor. Elevate the smoked potato experience by crafting them with an array of ingredients like bacon, cheese, salmon, vegetables, and even giving them a double smoke for that oven-baked effect.

Twice-smoked or twice-baked potatoes often boast a cheesy and protein-packed twist, featuring ingredients such as bacon, shredded brisket, or ground beef chili. While I appreciate the allure of bacon and cheese, sometimes too many elements overpower the potato's essence. The recipes below aim to let the smoky potato shine.

The initial recipe sticks to tradition with a combo of cheese and bacon. The subsequent recipe offers a delightful twist on the classic bagel sandwich by incorporating cream cheese and smoked salmon or lox. Lastly, the third recipe caters to the vegetarians with potential for a completely vegan version.

Twice Smoked Cheese and Bacon Potatoes

Ingredients:

• 4 large organic Idaho or russet baking potatoes, washed well and patted dry
• 1-1/2 TBS extra virgin olive oil
• 4 strips bacon sliced crosswise into 1/4” pieces
• 6 TBS (3/4 stick) butter, sliced into 8 pieces
• 1/2 cup sour cream
• 1 cup grated cheddar cheese, divided into 1/2 cup measures
• 1/2 cup whole milk
• 1 tsp sea salt
• 1 tsp freshly ground pepper
• 2 scallions, finely sliced
• Mesquite or hickory wood chips

Serves:6 people

Directions:

1.Fill your smoker's water bowl to around 1/2 to 3/4 full and add wood chips to the side tray. Preheat the smoker to 275°F with the vent open.

2.Thoroughly coat the potatoes with olive oil. Place them on the smoker rack. Smoke for 2 to 3 hours until they turn tender in the center when pierced by a sharp knife. The internal temperature should reach around 195°F. Remember to refill the water bowl and wood chip tray as required.

3.During the potato smoking, cook the bacon in a sauté pan over medium-high heat until it becomes crispy and browned, which should take about 4 to 5 minutes. Place the cooked bacon on paper towels to drain and set it aside.

4.Once the smoked potatoes are done, leave the smoker on and transfer the potatoes to a cutting board. Allow them to cool until they're manageable.

5.In a large mixing bowl, combine the butter slices, bacon bits, and sour cream.

6.Using a sharp knife, cut each potato in half lengthwise. Gently scoop out the insides, leaving a bit of potato in the skins to maintain a bowl-like shape. Place the scooped potato flesh into the bowl with the butter mixture. Mash the potato mixture with a potato masher until all the ingredients are well incorporated. Stir or fold in 1/2 cup of the cheese, milk, salt, pepper, and scallions.

7.Arrange the potato skins on a baking sheet lined with foil. Fill each skin with equal portions of the mashed potato mixture. Finish each stuffed potato with the remaining 1/2 cup of cheese on top.

8.Place the baking sheet with the potatoes back in the smoker and cook until they're heated through and the cheese has melted, typically around 30 to 45 minutes.

9.Serve the twice-smoked and loaded potatoes alongside grilled, sliced steak and a fresh green salad.

Twice Smoked Salmon and Cream Cheese Potatoes

Ingredients:

• 4 large organic russet baking potatoes, washed well and patted dry
• 1-1/2 TBS extra virgin olive oil
• 1 TBS butter, softened
• 1/3 cup cream cheese, at room temperature
• 1/2 cup light cream or buttermilk
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1-1/2 TBS chives, minced
• 4 ounces smoked salmon, diced
• 1/2 cup shredded gruyere cheese (optional)
• Alder or pecan wood chips

Serves: 6 people

Directions:

1.Fill your smoker's water bowl to 1/2 to 3/4 full and place wood chips in the side tray. Preheat the smoker to 275°F with the vent open.

2.Thoroughly coat the potatoes with olive oil. Arrange them on the smoker rack. Smoke for 2 to 3 hours until they turn soft in the center when pierced with a sharp knife. The internal temperature should be around 195°F. Remember to refill the water bowl and wood chip tray as necessary.

3.Transfer the smoked potatoes to a cutting board, leaving the smoker on. Let them cool until they're manageable.

4.In a large mixing bowl, combine the butter, cream cheese, cream, salt, and pepper. Mix until well combined.

5.Using a sharp knife, halve each potato lengthwise. Carefully scoop out the insides, leaving some potato in the skins to maintain their bowl-like shape. Place the potato flesh in the bowl with the cream cheese mixture. Use a potato masher to smash the potato mixture until all the ingredients are thoroughly combined. Gently stir or fold in the chives and salmon.

6.Arrange the potato skin shells on a baking sheet lined with foil. Fill each shell with equal portions of the mashed potato mixture. Top each stuffed potato with gruyere cheese.

7.Place the baking sheet with the potatoes back in the smoker and cook until they're heated through and the cheese has melted, usually about 30 to 45 minutes.

8.Serve the twice-smoked and loaded potatoes alongside a generous salad of dressed spring greens.

Twice Smoked Veggie Potatoes

Ingredients:

• 4 large organic Idaho or russet baking potatoes, washed well and patted dry
• 1-1/2 TBS extra virgin olive oil
• 1/3 cup jarred roasted red peppers, chopped
• 1/3 cup cooked broccoli, chopped (frozen/thawed is okay)
• 2 TBS grated parmesan cheese or nutritional yeast for vegan
• 1 TBS extra virgin olive oil
• 1/4 cup whole milk or almond milk for vegan
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1/4 cup grated cheddar cheese or vegan cheddar cheese
• 2 TBS flat leaf parsley, minced
• Mesquite or hickory wood chips

Serves: 6 people

Directions:

1.Fill your smoker's water bowl to 1/2 to 3/4 full and place wood chips in the side tray. Preheat the smoker to 275°F with the vent open.

2.Thoroughly coat the potatoes with olive oil. Arrange them on the smoker rack. Smoke for 2 to 3 hours until they are soft in the center and can be pierced with a sharp knife. The internal temperature should reach around 195°F. Make sure to refill the water bowl and wood chip tray as needed.

3.Transfer the smoked potatoes to a cutting board, leaving the smoker on. Allow them to cool until they are easy to handle.

4.In a large mixing bowl, combine the butter, cream cheese, cream, salt, and pepper. Mix until thoroughly blended.

5.Using a sharp knife, halve each potato lengthwise. Carefully scoop out the insides, leaving some potato in the skins to maintain their bowl-like shape. Place the potato flesh in the bowl with the cream cheese mixture. Use a potato masher to thoroughly combine all ingredients. Gently fold in the chives and salmon.

6.Arrange the potato skin shells on a baking sheet lined with foil. Fill each shell with equal portions of the mashed potato mixture. Top each stuffed potato with gruyere cheese.

7.Return the baking sheet with the potatoes to the smoker and cook until they are heated through and the cheese has melted, typically about 30 to 45 minutes.

8.Serve the twice-smoked and loaded potatoes alongside a generous salad of dressed spring greens.