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Smoker | |
| baking potatoes 1-½ cups grated Cheddar or Cheddar/Monterey Jack mix 4 jalapeños, cleaned, deseeded and diced 4 oz cream cheese, softened ½ stick (1/8 lb) real butter, softened Your favorite rub 8 slices of bacon, fried and crumbled ½ cup heavy whipping cream (milk will also work but I like the richer flavor of the cream) | |
| Wash the potatoes then dry with a paper towel. Rub olive oil all over the potatoes then sprinkle coarse kosher salt on all sides. Set up your smoker for cooking at 240°F (116°C) using indirect heat. If your smoker uses a water pan, fill it up. Once the smoker is ready, place the potatoes on the smoker grate and close the lid. Let the potatoes cook for approximately 3 hours or until they are soft and tender. Once they are finished cooking, cut them in half. Scoop the potato out of the halves and place into a medium sized bowl. Mix the cream cheese, bacon, jalapeño, 2 TBS of rub , 1 cup of the grated cheese, whipping cream and whatever else you might like to add into the potato that you scooped out. Stuff the mixture back into the potato skins all heaped up. Sprinkle more of the rub and plenty of grated cheese on top of the potatoes. Place them back into the smoker at 240°F (116°C) for about 30 minutes or if you want them faster, into a preheated 325°F (163°C) oven for about 15-20 minutes or until the cheese is nice and melty. Serve immediately. | |
| You can use additional par cooked veggies in the stuffing mixture! If you want to speed this up, the potatoes can be baked in the over. If you do this, cut them in half, scoop them out and smoke the skin for about and hour to impart flavor. | |
Unrated | |
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