YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
If you’re ready to take your baked potatoes to the next level, smoking them on the grill is the way to go. Smoked baked potatoes bring together crispy skins, perfectly fluffy potatoes, and that unbeatable smoky flavor with a peppery crust. The ultimate side dish is only an hour away, so let’s get smokin’!
Take a look on the Chiles And Smoke website (link below) for more tips, variations and substitutions for this recipe!
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Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com
INGREDIENTS
For Smoked Potatoes:- 6 russet potatoes
- 2 tablespoons oil or beef tallow (melted)
- 2 tablespoons Canyon Crust Beef Seasoning or Kosher salt and coarse black pepper
- 2 tablespoons unsalted butter, room temp
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 strips of bacon, cooked and chopped
- Chives or green onions for garnish, diced
INSTRUCTIONS
- Preheat your smoker or grill to 375°F for indirect cooking. If using a charcoal grill, add hardwood chunks such as apple or hickory for added flavor.
- Wash the potatoes to remove any dirt and pat them dry. Poke holes with a fork or knife in the top to prevent them from popping or exploding while cooking.
- Brush the oil or melted beef tallow on the potatoes before applying the seasoning. Make sure the oil has been applied to all sides before sprinkling on the seasoning.
- Place the potatoes in the smoker and allow them to cook for about 60 minutes, checking their temperature after 45 minutes. Cooking time can vary depending on the size of the potatoes.
- Remove the potatoes when they reach about 205°F internal temperature with a meat thermometer. Allow them to rest for a few minutes before slicing in (they are HOT!).
- Add all of your favorite toppings, starting with the ingredients that will melt first such as butter or cheese. Enjoy!
If you’re ready to take your baked potatoes to the next level, smoking them on the grill is the way to go. Smoked baked potatoes bring together crispy skins, perfectly fluffy potatoes, and that unbeatable smoky flavor with a peppery crust. The ultimate side dish is only an hour away, so let’s get smokin’!
Take a look on the Chiles And Smoke website (link below) for more tips, variations and substitutions for this recipe!
—
Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com
INGREDIENTS
For Smoked Potatoes:- 6 russet potatoes
- 2 tablespoons oil or beef tallow (melted)
- 2 tablespoons Canyon Crust Beef Seasoning or Kosher salt and coarse black pepper
- 2 tablespoons unsalted butter, room temp
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 strips of bacon, cooked and chopped
- Chives or green onions for garnish, diced
INSTRUCTIONS
- Preheat your smoker or grill to 375°F for indirect cooking. If using a charcoal grill, add hardwood chunks such as apple or hickory for added flavor.
- Wash the potatoes to remove any dirt and pat them dry. Poke holes with a fork or knife in the top to prevent them from popping or exploding while cooking.
- Brush the oil or melted beef tallow on the potatoes before applying the seasoning. Make sure the oil has been applied to all sides before sprinkling on the seasoning.
- Place the potatoes in the smoker and allow them to cook for about 60 minutes, checking their temperature after 45 minutes. Cooking time can vary depending on the size of the potatoes.
- Remove the potatoes when they reach about 205°F internal temperature with a meat thermometer. Allow them to rest for a few minutes before slicing in (they are HOT!).
- Add all of your favorite toppings, starting with the ingredients that will melt first such as butter or cheese. Enjoy!
