Looking to add something extra to your next BBQ? We've got the perfect side dish that's bursting with flavor – twice-smoked potatoes! These potatoes are like twice-baked potatoes but with a smoky twist.
Instead of baking them in the oven, we're throwing them on the smoker, which adds a rich, smoky flavor that pairs perfectly with ribs, brisket, or whatever else is sizzling on the grill.
The best part? Once we slice them open and scoop out the insides, they absorb that delicious smoky flavor in no time. Just 30 minutes back in the smoker, and we've got a crispy, cheesy, and irresistible side dish.
What You'll Need
To get started, here's a list of the simple ingredients you'll need:
• 1 large russet potato
• 1 teaspoon olive oil
• 3 tablespoons milk (for creaminess)
• 2 tablespoons shredded Cheddar cheese (adds that gooey goodness)
• 1 tablespoon melted salted butter
• 1/2 teaspoon chopped fresh chives (for a pop of freshness)
• Salt and ground black pepper to taste
That's it! These ingredients come together to create a rich, creamy filling that takes these smoky potatoes to the next level.
How to Make Twice-Smoked Potatoes
Follow these easy steps, and you'll have a delicious, cheesy, and smoky side dish ready in no time!
1. Preheat the Smoker
First, preheat your smoker to 250°F (120°C). Add wood chips according to the manufacturer's instructions. We used hickory for that deep, rich smoke flavor, but feel free to experiment with other types of wood like applewood or mesquite.
2. Prep the Potato
Next, grab a large russet potato and give it a good scrub under running water. Once it's clean, use a fork to pierce holes on all sides. This helps steam escape during the cooking process, preventing the potato from bursting. Brush the entire potato with olive oil to give it a nice, crispy skin.
3. Smoke the Potato
Place the potato directly on the smoker rack and let it cook for 3 hours. This is where the magic happens! The long, slow smoke infuses the potato with that irresistible smoky flavor. After 3 hours, transfer the potato to a cutting board and let it cool until it's easy to handle.
4. Slice and Scoop
Once the potato has cooled a bit, slice it in half lengthwise. Be gentle so the shell stays intact. Using a spoon, scoop out the flesh and place it in a bowl. Make sure to leave a thin layer of potato inside the shell to keep the structure.
5. Mix the Filling
Now it's time to make the creamy, cheesy filling! Add milk, shredded Cheddar cheese, melted butter, chopped chives, salt, and black pepper to the bowl with the scooped-out potato. Use the back of a spoon to mash and mix everything until smooth and well combined. This step adds that rich, comforting texture we all love in a twice-baked potato.
6. Fill and Smoke Again
Spoon the filling back into the potato shells, packing it in nicely. Return the filled potatoes to the smoker for another 30 minutes. This second round of smoking lets the filling soak up even more smoky goodness and melts the cheese to perfection.
Ready to Serve!
After 30 minutes, our twice-smoked potatoes are ready to be devoured. The edges will be slightly crispy, the filling will be warm and cheesy, and the smoky aroma will have everyone gathered around the table. These potatoes are a perfect complement to any smoked meat, or they can even stand alone as a satisfying snack.
Why We Love This Recipe
We can't get enough of these twice-smoked potatoes because they're so versatile and easy to customize. Want to switch things up? Try adding a sprinkle of Parmesan or a dash of smoked paprika for an extra kick. Plus, they're a fun and flavorful way to use the smoker beyond just meats.
Lykkers, if you're ready to wow your guests with something unique at your next BBQ, give these twice-smoked potatoes a try. They're easy, delicious, and add that perfect smoky touch to any meal. What's your favorite way to enjoy smoked potatoes? Let us know if you try this recipe and if you add your own twist!
