Twice Smoked Loaded Baked Potatoes

Halved, smoked, stuffed, and smoked again, these twice smoked loaded baked potatoes are the ultimate BBQ side, packed with cheese, bacon, sour cream, and bold, smoky flavor.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 20

Total Time 1 50

Servings people

Calories 846kcal

Author Rosalie Bradford

Ingredients

4 Russet potatoes halved, lengthwise
neutral cooking oil e.g. avocado or canola for rubbing over the potatoes
1 lb thick-cut bacon
2½ cups cheddar cheese shredded (reserve ½ cup for topping)
1 cup Parmesan cheese shredded (reserve ¼ cup for topping)
1½ cups sour cream
1 tbsp Dijon mustard
¼ cup heavy cream
½ cup green onion chopped (reserve 2 tbsp for garnish)
¼ cup fresh fennel bulb chopped (optional, reserve some for garnish)

Steak rub

1 tbsp ground black pepper see note 1
1 tbsp cracked black pepper
1 tbsp kosher salt
1 tbsp granulated garlic

Instructions

Preheat your smoker to 275°F.
Slice the potatoes in half lengthwise. Lightly coat each half with neutral oil and season generously with the SPG rub. Place cut-side up on a baking sheet.
Transfer the sheet to the smoker and cook at 275°F for about 1 hour, or until the potatoes are fork-tender and the skins are slightly crisp.
While the potatoes are cooking, lay the bacon strips on a wire rack over a sheet pan. Season lightly with SPG. Smoke at 275°F for 45 minutes or until crispy. Dice once cooled.
Let the smoked potatoes cool just enough to handle. Carefully scoop out the flesh, leaving a ¼-inch wall to maintain the shell’s structure. Add the flesh to a large mixing bowl.
Bump the smoker up to 325°F for the second cook.
To the bowl with the scooped potato, add sour cream, heavy cream, Dijon mustard, most of the cheddar and Parmesan, chopped bacon (reserving some for topping), most of the green onions and fennel, and another light sprinkle of SPG. Mix until smooth and creamy.
Spoon the filling back into the potato shells, mounding it high. Top with reserved cheeses, bacon, green onion, and fennel.
Return the stuffed potatoes to the smoker. Cook at 325°F for 15–20 minutes, or until the cheese is bubbling and golden with crisp edges.
Remove from the smoker and top with a final sprinkle of fresh green onion and bacon. Serve hot as a smoky, satisfying side dish.

Notes

1. Why Use Both Ground and Cracked Pepper?

I use both ground and cracked black pepper in the SPG rub. The ground pepper blends evenly into the potato filling for consistent seasoning, while the cracked pepper adds texture. Using both isn't essential but I think it tastes better.

2. SPG seasoning quantities

I haven't added specific quantities for using the rub. It will be used to season the potato halves, the bacon, and the potato stuffing. I suggest for the stuffing, add a little and taste, and go from there, as the cheeses and bacon will add a lot of salty flavor.

Nutrition