Twice baked spuds on the smoker

[DATsBBQ]

These things are pretty easy, and to be sure my recipe isn't written in stone.

First bake a potato ( a russet, not those thin skin white spuds). I poke 'em with a fork, and rub 'em with oil. Somefolks foil 'em, I don't. You can bake in the oven or the smoker. I cheat and nuke 'em on the "baked potato" setting on the microwave.

Allow to cool for a few minutes (so as not to burn yourself from steam), then slice the top of the spud off. Using a dinner spoon carefully "dig" out the "meat" putting it in a bowl. Try not to rip the skin. When done, you should have something that looks like a canoe.

From there I add a tablespoon of butter per spud to the bowl and mash with a fork, adding a little milk (or better yet cream) while mashing until you get something that looks like thick mashed spuds.

Now it's time to use some imagination. I usually add little chunks of chedder cheese, chives, salt, pepper. Sometimes I add crumpled bacon or diced spam. Note that white cheeses taste good in these things, but they don't help the color (presentation).

Using a kitchen spoon, stuff each of the "canoe(s)" with the filling. Again, don't overstuff or the canoe will burst. Since more stuff is going in than came out, the filling should rise above the top of the skin. Sprinkle with paprika (or not) and put on the smoker for 1 to 2 hours until cheese melts and top browns.

Don't worry about overbaking 'em, they are pretty forgiving.

There have to be a thousand variations on this, so experiment a bit.

[Stan41]

Thanks a lot! I have the recipe copied and safely stored in my recipe folder. Going to try them first chance I get.
Stan41

[bowhnter]

Sounds like something good to try.

[copkid]

Don't feel bad; I nuke baked taters all the time. I nuke them to 'not quite done' to slice into my baked potatoe wedges. I honestly can't taste any difference in eating a nuked baked potatoe as to grilled or baked, except that grilling them is more fun!
Your recipe sounds great!

[TX Sandman]

These were the first potatoes I cooked on the grill. Kids love 'em, and adults do, too. Thanks for reminding me, Dave!

Allow to cool for a few minutes (so as not to burn yourself from steam), then slice the top of the spud off. Using a dinner spoon carefully "dig" out the "meat" putting it in a bowl. Try not to rip the skin. When done, you should have something that looks like a canoe.

What I do is usually cut the spuds in half. It's a little easier to scoop the "meat" out that way, plus it's easier to refill.

From there, I mix the "meat" with butter, milk, sour cream, bacon bits, chives, salt, and pepper to taste. Fill the skins, mounding the filling up a bit. Garnish with grated cheese, bacon bits, and a little paprika. Cook until heated through and the cheese melts. The halves make it easy to portion out.

Now I'm all hungry for these, but I'm working all weekend. Grrr! Guess I'll have to add these to the menu for next week, if possible.

[nascarchuck]

Don't feel bad; I nuke baked taters all the time. I nuke them to 'not quite done' to slice into my baked potatoe wedges. I honestly can't taste any difference in eating a nuked baked potatoe as to grilled or baked, except that grilling them is more fun!
Your recipe sounds great!

We normally nuke em. Wash em, poke some holes in em with a fork, roll in melted butter, sprinkle some salt on em then nuke em till done.

[JamesB]

As for me, I don't like nuked taters.. .seems to make 'em gummy... I like to bake 'em in the oven, on the grill or in the smoker... If I do 'em in the smoker, I will usually wrap in foil though...

When they are done, nothing but course salt, fresh cracked black pepper and some real cow butter...

James.