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!
What are Smoked Twice Baked Potatoes?
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!
How to Make Smoked Twice Baked Potatoes
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:
- 4 Smoked Russet Potatoes
- 1 cup Shredded Cheddar Cheese (4 oz)
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk or Whole Milk
- 2 Tbsp Butter, softened
- 3 Scallions, sliced or chives
- Bacon, cooked and crumbled
- 1/2 tsp Salt
- Black Pepper
Then Follow These 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.
Best Ways to Serve Smoked Twice Baked Potatoes
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!
What Other Foods Can I Smoke?
Looking for some more smoky inspiration?
You’ve come to right place!
Check out these other great step by step recipes for your grill, smoker, or pellet grill.
Pork
- Traeger Baby Back Ribs
- Traeger Smoked Pulled Pork
- Traeger 3-2-1 Pork Ribs
- Traeger Smoked Pork Loin
- Traeger Smoked Pork Spare Ribs
- Pit Boss Pulled Pork
- Pit Boss Smoked Baby Back Ribs
- Pit Boss Smoked Pork Loin
- Pit Boss 3-2-1 Ribs
- Camp Chef Pulled Pork
- Masterbuilt Electric Smoker Boston Butt
- Masterbuilt Baby Back Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
Beef
- Traeger Smoked Prime Rib
- Traeger Beef Tenderloin with Horseradish Cream
- Traeger Smoked Beef Brisket
- Traeger Smoked Chuck Roast
- Traeger Smoked Pot Roast
- Traeger Smoked Beef Short Ribs
- Pit Boss Beef Brisket
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Pit Boss Smoked Chuck Roast
- Pit Boss Smoked Beef Ribs
- Pit Boss Smoked Tri-Tip Roast
- Camp Chef Smoked Beef Brisket
- Masterbuilt Smoked Chuck Roast
- Masterbuilt Beef Brisket
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Smoked Bottom Round Roast
- Smoked Sirloin Tip Roast
- Smoked Rump Roast
Seafood
- Pit Boss Smoked Salmon
- Traeger Smoked Salmon
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Easy Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Smoked Trout
- Smoked Tuna Steaks
Poultry
- Pit Boss Smoked Whole Chicken
- Pit Boss Smoked Chicken Thighs
- Pit Boss Smoked Chicken Breasts
- Pit Boss Smoked Chicken Legs
- Pit Boss Smoked Chicken Wings
- Traeger Smoked Whole Chicken
- Traeger Smoked Chicken Thighs
- Traeger Smoked Chicken Breasts
- Traeger Smoked Chicken Legs
- Traeger Smoked Chicken Wings
- Smoked Whole Chicken in Masterbuilt Electric Smoker
- Smoked Turkey in a Masterbuilt Electric Smoker
- Smoked Chicken Leg Quarters
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcock Smoked Turkey on a Pellet Grill
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
Lamb
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Sides and Desserts
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Sticky Smoked Sweet Potatoes
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
- Pit Boss Smoked Mac and Cheese
- Pit Boss Smoked Baked Beans
- Smoked Hard Boiled Eggs
- Smoked Deviled Eggs
- Smoked Cream Cheese
- Smoked Cream Cheese Dip with Bacon and Cheddar
- Smoked Pig Shots
- Smoked Jalapeno Poppers
- Smoked Garlic
- Frozen Pizza on a Pellet Grill
- How to Steam Tamales
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Smoked Potato Salad
- Smoked Baked Potatoes
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
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk or Whole Milk
- 2 Tbsp Butter softened
- 3 Scallions sliced or chives
- 4 strips Bacon cooked and crumbled
- 1/2 tsp 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, 1/2 cup Sour Cream, 1/2 cup Buttermilk or Whole Milk, 2 Tbsp Butter, 3 Scallions, 4 strips Bacon, 1/2 tsp 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.
