Twice “baked” potatoes except on the smoker instead of in the oven. This is a great side for ribs, brisket, or whatever else you’ve got the smoker fired up for. Once the potatoes are cut open, they take on the smoke flavor quickly so you won’t want to leave them in there for more than 30 minutes. I used hickory for these but any wood will work.
- 1 large russet potato
- 1 teaspoon olive oil
- 3 tablespoons milk
- 2 tablespoons shredded Cheddar cheese
- 1 tablespoon salted butter, melted
- ½ teaspoon chopped fresh chives
- salt and ground black pepper to taste
Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer’s instructions.
Using a fork, pierce holes on all sides of the potato. Brush oil over entire potato.
Place the potato directly on the smoker rack and cook for 3 hours. Transfer potato to a cutting board and let cool until easily handled.
Slice potato in half. Leaving the shell intact, spoon out flesh and place in a bowl. Add milk, Cheddar cheese, butter, chives, salt, and pepper. Using the back of a spoon, mash potato and stir until evenly combined.
Spoon mixture back into the shells. Return to the smoker for 30 minutes more.
Prep time: 10 mins / Cooking time: 3 hrs 30 mins / Total time: 3 hrs 40 mins
Serving: 1 / Yield: 1 potato