These are called smoked twice baked potatoes because you bake them in the smoker (or any heat source for that matter), cut them in half, scoop out the insides and mix it with my original rub , bacon, cream cheese, jalapeños, etc., and grated cheese on top, then put it back into the potato skins and bake them even more until the cheese melts on top.
They are baked twice in the smoker thus they are called smoked twice baked potatoes.
Many folks use sour cream in these but I like to use cream cheese for a richer, fuller flavor.
You can mix just about anything you like into these including onions, hot sauce, parmesan, fresh ground black pepper.. the list is completely endless and only limited by your imagination.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Smoker Temp: 225-240°F
- Meat Finish Temp: N/A
- Recommended Wood: Pecan
- 6 baking potatoes
- 1-½ cups grated Cheddar or Cheddar/Monterey Jack mix
- 4 jalapeños, cleaned, deseeded and diced
- 4 oz cream cheese, softened
- ½ stick (1/8 lb) real butter, softened
- Jeff’s original rub
- 6-8 slices of bacon, fried and crumbled
- ½ cup heavy whipping cream (milk will also work but I like the richer flavor of the cream)
Start with nice, consistently sized potatoes. I like the ones that are oblong.
Wash them under running water and dry them with a paper towel.
Rub olive oil on them.
Place them in a large bowl and drizzle the oil on them.
Then pick each one up individually and rub the oil all over them with your hands.
Sprinkle with a good dose of kosher salt and they are ready for the smoker.
Set up your smoker for indirect cooking and if your smoker has a water pan, fill it ½ to ¾ full of water.
3 hours on the smoker grate at about 240°F should get them nice and tender. If not, let them go longer.
Cut them in half.
Be careful as they are very hot and you might want to hold them with a dish towel while you slice them open.
Use a large spoon to scoop out the potato from the skins.
Be careful that you don’t tear the skin if you can help it. It is ok to leave a little layer of potato in there to help sturdy them up a bit.
Use a potato masher or your hands, or whatever it takes to mash the potato up real good.
Mix the cream cheese, bacon, jalapeño, 2 TBS of Jeff’s original rub , 1 cup of the grated cheese, whipping cream and whatever else you might like to add into the potato that you scooped out.
Make the bacon crumbles while the potatoes are smoking..
I highly recommend making your own bacon crumbles as they are so much better than the fabricated stuff in the bag (in my opinion of course) which may or may not be something you are familiar with.
Simply put the bacon in the freezer for 30 minutes or so to firm it up.
Lay the bacon out on the cutting board and cut into ¼ inch wide strips.
Then, cut the strips into ¼ inch pieces.
That’s just how I do it.. you can also just fry the bacon and then crumble it. Whatever floats your boat!
Once you have all of the ingredients mixed in with the potato and it is nice and creamy, simply stuff it back into the skins all heaped up and stuff.
Place the stuffed potato halves onto a cookie sheet and give it a good sprinkling of my original rub .
Top with a good healthy portion of grated cheese.
Place them back into the smoker for about 30 minutes or if you want them faster, into a preheated 325°F oven for about 15-20 minutes or until the cheese is all nice and melty to your liking.
Smoked twice baked potatoes.
Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.