These are called smoked twice baked potatoes because the potatoes are cooked, hollowed, filled and then returned to the heat source to finish. First they are baked or smoked until tender, cut in half and the insides are scooped into a bowl. The flesh is combined with ingredients such as cream cheese, bacon, jalapeños and a savory rub, then spooned back into the skins, topped with grated cheese and returned to the smoker or oven until the cheese is melted and the filling is warmed through.
They’re baked twice—once to cook the potatoes and again to warm the filling—hence the name smoked twice baked potatoes.
I prefer cream cheese over sour cream for a richer, creamier texture and fuller flavor, but you can use whichever you like. The filling is highly adaptable: add onions, hot sauce, parmesan, fresh ground black pepper or other favorite mix-ins. Experiment to find your favorite combination.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Smoker Temp: 240°F (116°C)
- 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 (adjust to taste)
- 8 slices of bacon, fried and crumbled
- ½ cup heavy whipping cream (milk can be substituted)
Choose similarly sized, oblong baking potatoes for even cooking.
Wash the potatoes under running water and dry them thoroughly with a paper towel.
Coat each potato with olive oil. Place them in a large bowl, drizzle the oil and then rub it evenly over each potato with your hands.
Generously sprinkle coarse kosher or large-flake salt over the potatoes and they are ready for the smoker.
Preheat your smoker to 240°F (116°C) and set it for indirect cooking. If your smoker has a water pan, fill it.
Place the potatoes on the smoker grate and cook for about 3 hours, or until they are very soft and tender. If they need more time to become fully soft, continue cooking until they easily pierce with a fork.
Carefully cut each smoked potato in half—use a towel or heat-resistant gloves to hold them since they will be hot.
Scoop the potato flesh into a bowl with a large spoon, being careful not to tear the skins. Leaving a thin layer of potato in the skin helps them stay sturdy.
Mash the scooped potato until smooth using a masher or your hands. Stir in the cream cheese, butter, crumbled bacon, diced jalapeños, 2 tablespoons of Jeff’s rub (or your preferred seasoning), 1 cup of the grated cheese and the heavy cream. Adjust seasoning and texture as needed, and add any additional ingredients you like.
Make bacon crumbles while the potatoes are smoking.
Homemade bacon crumbles improve flavor and texture. Chill bacon in the freezer for about 30 minutes to firm it, then slice into ¼ inch strips and cut into small pieces before frying. Alternatively, fry whole slices and crumble them once cooked.
When the filling is smooth and well combined, mound it back into the potato skins so each half is heaped with the mixture.
Arrange the stuffed potato halves on a baking sheet, season them with more rub to taste and top generously with the remaining grated cheese.
Finish with a hearty layer of grated cheese.
Return the stuffed potatoes to the smoker at 240°F (116°C) for about 30 minutes, or for a quicker finish place them in a preheated 325°F (163°C) oven for 15–20 minutes, until the cheese is melted and the filling is heated through.
Serve hot. The twice-baked method creates a creamy, flavorful filling inside a smoky, crisp-edged skin. These smoked twice baked potatoes make an excellent side or a hearty snack.
Smoked Twice Baked Potatoes
Ingredients
- 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)
- ¼ cup Jeff’s original rub
- 8 slices bacon (fried and crumbled)
- ½ cup heavy whipping cream (milk will also work but I like the richer flavor of the cream)
Instructions
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Wash and dry the potatoes.
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Rub each potato with olive oil and sprinkle with coarse kosher salt.
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Set your smoker to 240°F (116°C) for indirect cooking. Fill the water pan if your smoker has one.
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Place potatoes on the smoker grate and close the lid.
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Smoke for about 3 hours or until the potatoes are soft and tender.
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Remove and cut each potato in half.
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Scoop the potato flesh into a medium bowl.
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Mix in the cream cheese, butter, bacon, jalapeño, 2 tablespoons of rub, 1 cup grated cheese, and the whipping cream. Adjust seasoning and texture as desired.
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Stuff the mixture back into the potato skins, sprinkle with additional rub and top with plenty of grated cheese.
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Return to the smoker at 240°F (116°C) for about 30 minutes, or bake in a 325°F (163°C) oven for 15–20 minutes, until the cheese melts and the filling is heated through.
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Serve immediately and enjoy.