Smoky Twice-Baked Potatoes
Don't stop at just smoking meat when there’s space on the grate to try other things, like these cheesy twice-baked potatoes. The smoke permeates this side dish and rounds out any grilling menu. With pepper Jack cheese, hot sauce and horseradish, these take a decidedly spicy turn from classic twice-baked potatoes.
Test Kitchen Tip
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.
Prepare smoker and wood chunks according to manufacturer’s directions to maintain a temperature of 225–275°.
Trim a lengthwise strip from potatoes, about ¼-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 ¼-inch-thick wall.
Mash potato flesh, ¾ 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 ¾ cup pepper Jack over potatoes. Smoke potatoes, covered, until pepper Jack melts and potatoes are heated through, 15–20 minutes.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 43mg 14%
Sodium 201mg 8%
Carbs 35g 11%
*Percent Daily Values are based on a 2,000 calorie diet.