Learn everything you need to know about how to make smoked twice baked potatoes!
Whether you've got a gas or charcoal grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt electric smoker, we've got you covered!
Today we are making smoked twice baked potatoes, or maybe we should refer to them as twice smoked potatoes?
With conventional twice baked potatoes you first bake a potato, then cut it in half and remove the cooked potato insides and mix them with a bunch of other delicious ingredients like cheese and sour cream.
You then place that mixture back in the scooped out potato skins, top them with cheese, and bake them again. Hence, twice baked.
We are going to follow a similar recipe but use our slow smoked baked potatoes we did previously and turn them into twice baked smoked potatoes by making the filling and then putting them BACK on the smoker but at a higher temperature this time.
First, check out our complete recipe for How to Make Smoked Baked Potatoes, and then come on back we'll show you how we make them twice baked, or...twice smoked...you get the idea!
Ingredients
Once you have your smoked baked potatoes (you did check out our smoked baked potato recipe first right?), you are ready to make your smoked twice baked potatoes.
Here's what you will need:
- Smoked Russet Potatoes
- Shredded Cheddar Cheese
- Sour Cream
- Buttermilk or Whole Milk
- Butter
- Scallions
- Bacon
- Salt
- Black Pepper
Steps
- After removing the smoked baked potatoes from the grill or smoker, increase the temperature from 225°F to 375°F, still with INDIRECT heat.
- Cut the smoked baked potatoes in half lengthwise with the flatter side of the potatoes to become the bottom of the halves. (You want wide, not narrow, bottoms that will be stable on the smoker.)
- Scoop out the insides of each halved potato into a medium bowl.
- Mash the potato insides with the remaining ingredients, holding back a little cheddar cheese.
- Fill the scooped out potatoes with the new potato mixture, then top with the remaining cheese.
- Place on a baking sheet and place back in the grill or smoker at the 375°F for about 20 minutes.
- Garnish with extra chives and bacon if desired.
Serving Suggestions
Smoked Twice Baked Potatoes are a classic side dish that pair great with some smoked ribeye steaks, beef ribs, or even something like a smoked bottom round roast.
You can also serve them alongside a vegetable like smoked asparagus, smoked cauliflower, smoked broccoli, or even smoked carrots!
Enjoy!
📖 Recipe
Smoked Twice Baked Potatoes
Equipment
- A Grill or Smoker set up for INDIRECT heat
- Wood pellets, chunks or chips and a smoker box or pellet tube smoker if using a gas grill.
- Knife
- Small Spoon
- Small Mixing Bowl
- Potato Masher optional
- Baking Tray with Aluminum Foil
Ingredients
- 4 Smoked Russet Potatoes Click link for smoked baked potatoes or see recipe link in Notes section below
- 1 cup Shredded Cheddar Cheese 4 oz
- ½ cup Sour Cream
- ½ cup Buttermilk or Whole Milk
- 2 tablespoon Butter softened
- 3 Scallions sliced or chives
- 4 strips Bacon cooked and crumbled
- ½ teaspoon Salt
- Black Pepper
Instructions
- After removing the smoked baked potatoes from the grill or smoker, increase the temperature from 225°F to 375°F, still with INDIRECT heat.
- Cut the smoked baked potatoes in half lengthwise with the flatter side of the potatoes to become the bottom of the halves. (You want wide, not narrow, bottoms that will be stable on the smoker.)4 Smoked Russet Potatoes
- Scoop out the insides of each halved potato into a medium bowl.
- Mash the potato insides with the remaining ingredients, holding back a little cheddar cheese.1 cup Shredded Cheddar Cheese, ½ cup Sour Cream, ½ cup Buttermilk or Whole Milk, 2 tablespoon Butter, 3 Scallions, 4 strips Bacon, ½ teaspoon Salt, Black Pepper
- Fill the scooped out potatoes with the new potato mixture, then top with the remaining cheese.
- Place on a baking sheet and place back in the grill or smoker at the 375°F for about 20 minutes.
- Garnish with extra chives and bacon if desired.
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