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 (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.
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 (Purchase formula here | Purchase bottled 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.