To go along with my current barbecue craze (which doesn’t look like it will end anytime soon), I thought I’d post one of my favorite bbq side dishes. Twice baked potatoes, smoked for extra flavor, with bacon and lots of cheese. How can you go wrong with that? This would also be incredible with different cheeses, pieces of tri-tip, or topped with chili. Hmm. Speaking of that, maybe I’d better get to work on a chili topped potato recipe!
Start by rubbing the potatoes with olive oil and smoking them (or baking, if you don’t have a smoker) at 235°F until soft, about 2 1/2 hours.
When cooked, cut potatoes in half lengthwise, let cool 15 minutes, then scoop out all the flesh into a bowl. Add the bacon. cheese, half and half, butter, salt, pepper, and garlic powder. Mix until fully blended.
Scoop filling back into potato shells.
Bake 1 more hour at 235°F, topping with fresh cheese just before the end if desired, or more bacon, or even diced scallions.
Smoked Cheesy Potatoes
- 2 baking potatoes
- olive oil
- 1/2 pound bacon cooked and diced
- 1/2 cup grated cheddar cheese
- 3/4 cup half and half
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Preheat smoker or oven to 235°F.
Coat potatoes with olive oil, sprinkle with kosher salt, and bake until soft, about 2 1/2 hours.
Cut the potatoes in half and let rest 15 minutes.
Scoop out all of the potato flesh into a bowl, then add the bacon, cheese, half and half, butter, salt, pepper, and garlic powder. Mix thoroughly.
Scoop filling back into potato shells and cook for 1 more hour.