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 (Purchase formula here | Purchase bottled 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.

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 3.5 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: N/A
  • Recommended Wood: Pecan
What You'll Need
  • 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 (Purchase formula here | Purchase bottled 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)
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Preparation

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.

2014-IMG_2747

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.

2014-IMG_2748

Sprinkle with a good dose of kosher salt and they are ready for the smoker.

2014-IMG_2749

First Smoke

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.

2014-IMG_2756

The Filling

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.

2014-IMG_2759

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.

2014-IMG_2760 2014-IMG_2762

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 (Purchase formula here | Purchase bottled rub), 1 cup of the grated cheese, whipping cream and whatever else you might like to add into the potato that you scooped out.

2014-IMG_2754


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!

2014-IMG_2750 2014-IMG_2752


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.

2014-IMG_2764 2014-IMG_2765

Place the stuffed potato halves onto a cookie sheet and give it a good sprinkling of my original rub (Purchase formula here | Purchase bottled rub).

2014-IMG_2767

Top with a good healthy portion of grated cheese.

2014-IMG_2768

Second Smoke

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.

2014-IMG_2769

Finish and Serve

Yeah, Baby!

Smoked twice baked potatoes.

2014-IMG_2770

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.
Your Content Goes Here
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order Jeff's Rub Recipe n' Sauce Recipe
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 900 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Thin Blue Foods Store | AmazonBarnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

FREE Smoker Recipes in your Inbox
No big words– just clear instructions and how-to images
Subscribe
Give it a try, single-click unsubscribe at any time if you change your mind.