Twice Smoked Potatoes: An Unforgettable BBQ Side Dish
Twice smoked potatoes are the ultimate side dish for any barbecue, cookout, or even a cozy weeknight dinner. They elevate the humble potato to new heights of smoky, creamy, and flavorful perfection. This guide provides a detailed, step-by-step recipe to help you create these culinary masterpieces at home. Forget boring boiled or baked potatoes – prepare for a taste sensation!
## Why Twice Smoked Potatoes?
So, what makes twice smoked potatoes so special? The answer lies in the dual smoking process. The initial smoke infuses the potatoes with a deep, rich, smoky flavor. Then, hollowing them out and filling them with a creamy, cheesy mixture, followed by a second smoke, creates an irresistible combination of textures and tastes. The second smoke melds all the ingredients together, intensifying the smoky notes and creating a truly memorable dish.
## Ingredients You’ll Need:
* **Potatoes:** Russet potatoes are the traditional choice due to their starchy texture, which becomes incredibly fluffy when smoked. However, Yukon Gold potatoes also work well, offering a slightly creamier texture. Aim for medium to large-sized potatoes, roughly the same size for even cooking.
* **Bacon:** Crispy bacon is essential for adding a salty, smoky, and savory element to the filling. Use thick-cut bacon for optimal flavor and texture.
* **Cheese:** Cheddar cheese is a classic choice, providing a sharp and tangy flavor. You can use sharp, medium, or mild cheddar depending on your preference. Other cheeses that work well include Gruyere, Monterey Jack, or a blend of your favorites.
* **Sour Cream:** Sour cream adds a tangy creaminess to the filling, helping to bind the ingredients together. You can substitute Greek yogurt for a slightly healthier option.
* **Butter:** Butter contributes richness and flavor to the filling. Use unsalted butter to control the overall saltiness of the dish.
* **Milk or Cream:** A splash of milk or cream adds moisture to the filling, creating a smoother and more decadent texture. Heavy cream will result in the richest flavor, while milk will be lighter.
* **Green Onions:** Green onions add a fresh, herbaceous flavor and a pop of color to the filling. Chives can also be used as a substitute.
* **Garlic Powder:** Garlic powder provides a subtle garlic flavor that complements the other ingredients. Fresh minced garlic can also be used, but garlic powder is more convenient and distributes the flavor more evenly.
* **Onion Powder:** Onion powder adds a savory depth of flavor to the filling.
* **Salt and Pepper:** Salt and pepper are essential for seasoning the potatoes and the filling. Use kosher salt and freshly ground black pepper for the best flavor.
* **Optional Toppings:** Consider adding other toppings such as shredded BBQ pork, jalapenos, or a drizzle of BBQ sauce to customize your twice smoked potatoes.
Here’s a detailed breakdown of the ingredient quantities:
* 6 Medium to Large Russet Potatoes
* 8 Slices Thick-Cut Bacon
* 1 Cup Shredded Cheddar Cheese (or your preferred cheese)
* 1/2 Cup Sour Cream
* 4 Tablespoons Unsalted Butter
* 2-4 Tablespoons Milk or Cream (adjust to desired consistency)
* 2-3 Green Onions, thinly sliced
* 1 Teaspoon Garlic Powder
* 1/2 Teaspoon Onion Powder
* Salt and Pepper to taste
## Equipment You’ll Need:
* **Smoker:** A smoker is essential for imparting the smoky flavor to the potatoes. Any type of smoker will work, including a pellet smoker, charcoal smoker, electric smoker, or even a gas grill with a smoker box.
* **Wood Chips or Chunks:** Choose your favorite wood chips or chunks for smoking. Hickory, apple, pecan, or oak are all excellent choices.
* **Aluminum Foil:** Aluminum foil is used to wrap the potatoes during the initial smoking process.
* **Baking Sheet:** A baking sheet is used to transport the potatoes to and from the smoker.
* **Knife:** A sharp knife is needed for cutting and hollowing out the potatoes.
* **Spoon:** A spoon is used for scooping out the potato flesh and mixing the filling.
* **Mixing Bowl:** A mixing bowl is used to combine the filling ingredients.
* **Potato Ricer or Masher (Optional):** A potato ricer or masher can be used to create a smoother filling.
## Step-by-Step Instructions:
Here’s a comprehensive guide to making perfect twice smoked potatoes:
**Step 1: Prepare the Potatoes**
1. **Wash the Potatoes:** Thoroughly wash the potatoes under cold running water to remove any dirt or debris. Use a scrub brush to scrub the skins clean.
2. **Dry the Potatoes:** Pat the potatoes dry with paper towels.
3. **Prepare for Smoking:** Lightly coat the potatoes with olive oil or vegetable oil. This will help the smoke adhere to the potatoes. Sprinkle the potatoes with salt and pepper.
4. **Wrap in Foil (Optional):** Wrapping the potatoes in aluminum foil during the initial smoking process helps to keep them moist and prevents them from drying out. If you prefer a slightly drier, more smoky potato skin, you can skip this step. If wrapping, place each potato individually on a sheet of aluminum foil and wrap tightly.
**Step 2: Smoke the Potatoes (First Smoke)**
1. **Prepare the Smoker:** Preheat your smoker to 225-250°F (107-121°C). This low and slow temperature will allow the potatoes to cook through and absorb the smoky flavor without burning. Make sure your smoker is clean and free of any debris.
2. **Add Wood Chips/Chunks:** Add your chosen wood chips or chunks to the smoker according to the manufacturer’s instructions. For a charcoal smoker, add the wood chips to the coals. For a pellet smoker, fill the hopper with pellets. For an electric smoker, add the wood chips to the wood chip tray. For a gas grill with a smoker box, add the wood chips to the smoker box.
3. **Place Potatoes in Smoker:** Place the wrapped (or unwrapped) potatoes directly on the smoker grate, ensuring they are not overcrowded. Leave space between the potatoes for proper air circulation.
4. **Smoke the Potatoes:** Smoke the potatoes for 2-3 hours, or until they are easily pierced with a fork. The cooking time will vary depending on the size of the potatoes and the temperature of your smoker. Check the potatoes periodically to ensure they are not burning. The internal temperature should reach around 205-210°F (96-99°C).
**Step 3: Prepare the Bacon**
While the potatoes are smoking, prepare the bacon:
1. **Cook the Bacon:** Cook the bacon until crispy. You can cook the bacon in a skillet over medium heat, in the oven at 400°F (200°C), or in the microwave. The method you choose is up to your personal preference.
2. **Drain the Bacon:** Remove the bacon from the skillet, oven, or microwave and place it on a paper towel-lined plate to drain off any excess grease.
3. **Crumble the Bacon:** Once the bacon has cooled slightly, crumble it into small pieces.
**Step 4: Prepare the Filling**
1. **Remove Potatoes from Smoker:** Once the potatoes are cooked through, remove them from the smoker and let them cool slightly. Handle with care as they will be hot.
2. **Cut the Potatoes:** Carefully cut each potato in half lengthwise.
3. **Scoop Out the Potato Flesh:** Use a spoon to carefully scoop out the potato flesh, leaving a thin layer of potato attached to the skin. Be careful not to puncture the skin.
4. **Place Potato Flesh in Mixing Bowl:** Place the scooped-out potato flesh in a large mixing bowl.
5. **Mash the Potato Flesh:** Use a potato ricer or masher to mash the potato flesh until smooth. If you don’t have a ricer or masher, you can use a fork, but the filling may not be as smooth.
6. **Add the Remaining Filling Ingredients:** Add the butter, sour cream, milk or cream, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper to the mixing bowl with the mashed potato flesh.
7. **Mix the Filling:** Mix all the ingredients together until well combined. Adjust the amount of milk or cream to achieve your desired consistency. Taste and adjust the seasoning as needed.
**Step 5: Fill and Smoke Again (Second Smoke)**
1. **Preheat Smoker (if needed):** If your smoker has cooled down significantly, preheat it back to 225-250°F (107-121°C).
2. **Fill the Potato Skins:** Spoon the potato filling back into the hollowed-out potato skins, mounding it slightly. Distribute the filling evenly among the potato skins.
3. **Place Filled Potatoes in Smoker:** Place the filled potatoes back on the smoker grate. You can place them directly on the grate or on a baking sheet lined with parchment paper.
4. **Smoke Again:** Smoke the filled potatoes for another 30-60 minutes, or until the filling is heated through and the cheese is melted and bubbly. This second smoke allows the flavors to meld together and intensifies the smoky notes.
**Step 6: Serve and Enjoy!**
1. **Remove from Smoker:** Once the potatoes are heated through and the cheese is melted, remove them from the smoker.
2. **Garnish (Optional):** Garnish the twice smoked potatoes with additional toppings such as chopped green onions, crumbled bacon, a dollop of sour cream, or a drizzle of BBQ sauce.
3. **Serve Immediately:** Serve the twice smoked potatoes immediately as a side dish to your favorite grilled or smoked meats. They pair perfectly with ribs, brisket, pulled pork, chicken, or steak.
## Tips and Tricks for Perfect Twice Smoked Potatoes:
* **Choose the Right Potatoes:** Russet potatoes are the best choice for twice smoked potatoes due to their starchy texture, which becomes incredibly fluffy when smoked. However, Yukon Gold potatoes also work well, offering a slightly creamier texture.
* **Don’t Overcook the Potatoes:** Overcooked potatoes can become mushy. Smoke the potatoes until they are easily pierced with a fork, but not falling apart.
* **Don’t Overfill the Potato Skins:** Overfilling the potato skins can cause the filling to spill over during the second smoking process.
* **Use High-Quality Ingredients:** Using high-quality ingredients, such as thick-cut bacon, sharp cheddar cheese, and fresh green onions, will make a big difference in the overall flavor of the dish.
* **Adjust the Seasoning to Taste:** Taste the filling and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, garlic powder, or onion powder to your liking.
* **Get Creative with Toppings:** Experiment with different toppings to customize your twice smoked potatoes. Shredded BBQ pork, jalapenos, and a drizzle of BBQ sauce are all great options.
* **Make Ahead:** You can prepare the potatoes ahead of time and store them in the refrigerator until you are ready to smoke them the second time. However, it’s best to add the cheese just before the second smoking to prevent it from drying out.
* **Reheat Leftovers:** Leftover twice smoked potatoes can be reheated in the oven, microwave, or air fryer. Reheat until heated through.
* **Wood Choice Matters:** Experiment with different wood types to find your favorite smoky flavor. Hickory provides a strong, classic smoky flavor, while applewood offers a milder, sweeter smoke.
* **Consider Adding Spice:** For a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the filling.
## Variations:
* **Loaded Twice Smoked Potatoes:** Add your favorite toppings, such as shredded BBQ pork, pulled chicken, or chili, to create loaded twice smoked potatoes.
* **Mexican Twice Smoked Potatoes:** Add diced jalapenos, corn, black beans, and a sprinkle of chili powder to the filling for a Mexican-inspired twist.
* **Vegetarian Twice Smoked Potatoes:** Omit the bacon and add roasted vegetables, such as bell peppers, onions, and mushrooms, to the filling for a vegetarian option.
* **Sweet Potato Twice Smoked Potatoes:** Use sweet potatoes instead of russet potatoes for a sweeter and more vibrant dish. The flavor profile will complement smoky flavors beautifully.
* **Twice Smoked Potato Casserole:** Instead of individual potatoes, mash all the potato flesh with the filling ingredients and bake it in a casserole dish for a crowd-pleasing side dish.
## Nutritional Information (Approximate, per potato half):
* Calories: 300-400
* Fat: 20-30g
* Saturated Fat: 10-15g
* Cholesterol: 50-70mg
* Sodium: 300-500mg
* Carbohydrates: 30-40g
* Fiber: 3-5g
* Sugar: 2-4g
* Protein: 8-10g
*Note: Nutritional information varies depending on ingredient quantities and additions.*
## Serving Suggestions:
Twice smoked potatoes are incredibly versatile and pair well with a wide variety of dishes. Here are a few serving suggestions:
* **BBQ:** Serve alongside ribs, brisket, pulled pork, or chicken for a classic BBQ feast.
* **Steak:** Pair with a grilled steak for a hearty and satisfying meal.
* **Burgers:** Serve as a side dish with burgers for a casual and delicious dinner.
* **Grilled Vegetables:** Accompany grilled vegetables for a vegetarian-friendly option.
* **Holiday Gatherings:** Include twice smoked potatoes in your holiday spread for a unique and memorable side dish.
## Conclusion:
Twice smoked potatoes are a guaranteed crowd-pleaser. The combination of smoky flavor, creamy texture, and cheesy goodness is simply irresistible. With this detailed recipe and helpful tips, you can easily create these culinary masterpieces at home and impress your family and friends. So fire up your smoker and get ready to experience the ultimate potato side dish! You will not regret it.
Enjoy your twice smoked potato adventure!