Twice Smoked Potatoes Recipes

Steps:

• PREHEAT the oven to 400°F.
• PLACE the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1 1/2 hours. Remove from the oven and set aside to cool. Turn the broiler to high.
• MEANWHILE, stir together 2 cups of the Gouda, the mayonnaise, sour cream, pickled jalapeños, green onion, and paprika in a large bowl.
• WHEN the potatoes are cool enough to handle, slice them open lengthwise, scoop out the fluffy insides, and carefully transfer them to the Gouda mixture. Fold gently to combine.
• LAY the empty potato skins on a rimmed baking sheet and evenly distribute the potato filling among the skins, so they are almost overflowing with filling. Top each potato with a generous sprinkling of the remaining shredded Gouda.
• BROIL the potatoes until the cheese is melty and gooey, about 4 minutes. Keep an eye on them so the cheese doesn't burn. Garnish with more green onions if desired. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Preheat your smoker to 225 degrees F.
• Wash the potatoes, rub them down with the oil, sprinkle generously with garlic salt, and poke a couple of holes in them. Bake the spuds until tender, about 1 hour. Remove the potatoes and cut them in half lengthwise. Carefully remove the pulp to a bowl and place the skin halves in an aluminum pan. Add the sour cream, cheese, and salt, pepper to the potato pulp and smash together with potato masher. Stuff the reserved potato skins with your mash and sprinkle additional cheese on top (some folks like to add the bacon bits, too). Put them into the smoker for 30 minutes and then serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Rub potatoes with vegetable oil and place on the prepared baking sheet.
• Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
• Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
• Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
• Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
• Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

Steps:

• Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
• Allow to cool a bit.
• Slice about a 1" strip of the skin off the top of each potato.
• Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
• Mash the potato pulp along with the margarine.
• Add milk, sour cream, cheese, salt and pepper; combining well.
• Spoon the mixture back into the potato shells, piling high.
• Top with the crumbled bacon or bacon bits.
• Bake at 400 for 15 minutes.