Smoky Twice-Baked Potatoes

By lorik

Potatoes larger than 12 ounces will take longer to cook. Alternatively you can halve the spuds to keep them on track to cook in time.

Ingredients

• TRIM:
• TRIM:
• TRIM:
• 4 4 4 russet potatoes (8–10 oz. each)
• 4 4 4 russet potatoes (8–10 oz. each)
• 4 4 4 russet potatoes (8–10 oz. each)
• 3 3 3 Tbsp. olive oil
• 3 3 3 Tbsp. olive oil
• 3 3 3 Tbsp. olive oil
• Salt and black pepper
• Salt and black pepper
• Salt and black pepper
• MASH:
• MASH:
• MASH:
• 1 1/2 1 1/2 1/2 cups shredded pepper Jack, divided
• 1 1/2 1 1/2 1/2 cups shredded pepper Jack, divided
• 1 1/2 1 1/2 1/2 cups shredded pepper Jack, divided
• 1/2 1/2 4 cup cilantro lime Mexican style sour cream (such as Cacique) or sour cream 4 Tbsp. unsalted butter, melted
• 1/2 1/2 4 cup cilantro lime Mexican style sour cream (such as Cacique) or sour cream 4 Tbsp. unsalted butter, melted
• 1/2 1/2 4 cup cilantro lime Mexican style sour cream (such as Cacique) or sour cream 4 Tbsp. unsalted butter, melted
• 1 1 1 Tbsp. hot sauce (such as Cholula)
• 1 1 1 Tbsp. hot sauce (such as Cholula)
• 1 1 1 Tbsp. hot sauce (such as Cholula)
• 1 1 1 Tbsp. freshly grated or prepared horseradish
• 1 1 1 Tbsp. freshly grated or prepared horseradish
• 1 1 1 Tbsp. freshly grated or prepared horseradish
• to to taste
• to to taste
• to to taste

Details

Servings 8
Adapted from cuisineathome.com

Preparation

Step 1

Prepare smoker and wood chunks according to manufacturer’s directions to maintain a temperature of 225–275°.

Trim a lengthwise strip from potatoes, about 1/4-inch thick; discard. Coat potato skins with oil, then season with salt and pepper.

Set potatoes on grill grate, cutsides down. Smoke potatoes, covered, until fork-tender, 1 hour, flipping occasionally.

Transfer potatoes to a plate; when cool enough to handle, scoop out flesh, leaving about a 1/4-inch-thick wall. Mash potato flesh, 3/4 cup pepper Jack, sour cream, butter, hot sauce, and horseradish with a potato masher or mixer until smooth; season with salt.

Spoon potato mixture back into skins, mounding slightly. Sprinkle remaining 3/4 cup pepper Jack over potatoes. Smoke potatoes, covered, until pepper Jack melts and potatoes are heated through, 15–20 minutes.

Per serving: 359 cal; 21g total fat (11g sat); 43mg chol; 201mg sodium; 35g carb (2g fiber, 1g total sugars); 9g protein