Twice Smoked Potatoes

5 from 4 votes

Here is our smokey spin on your traditional twiced baked potatoes.

Prep Time20

Cook Time2 30

Cooling time20

Total Time3 10

Course: Side Dish

Cuisine: American, Barbecue

Keyword: potato, twice baked potato

Servings:

Calories: 569kcal

Author: David Gafford

Lay bacon on a wire cooking rack placed on a foil wrapped cookie sheet and smoke at 300 degrees for about 60-90 minutes, until desired crispiness.
Bake potatoes unwrapped in a 350 degree oven for 60-90 minutes depending on the size of the potato. Test for doneness by poking a fork into it.
Allow potatoes to cool just long enough to be comfortably handled, but no more.
Slice potatoes in half the long way. Scoop the insides of the potato out into a mixing bowl, being careful to leave the skins in tact. Place the potato skin "boats" in an aluminum foil pan and set aside.
Using a whisk attachment in a stand mixer, whip the potatoes along with the butter, heavy whipping cream, sour cream, salt and pepper.
Once you've reached your desired texture (whether you like them more whipped or lumpy), stir in remaining ingredients of chives, scallions, crumbled smoked bacon, and 1 cup shredded cheese until blended thoroughly.
Spoon potato mixture back into the potato skin boats. Top with remaining shredded cheese.
Place the pans of potatoes into your 300 degree smoker for about 45 minutes to an hour.
(optional) Top potatoes with additional smoked bacon.

We recommend smoking the bacon and potatoes with pecan wood or apple wood.