The All Things Barbecue take on a classic potato side, the twice baked potato. We’re keeping it pretty classic, but the flavor added by the grill makes it feel brand new! Oh, and here’s a pro tip: cook your bacon on the grill. So much smokier!
Russet potatoes cooked open on the grill form a nice crust on the skin that really allows them to hold up to their fillings later.
Plenty of sour cream, half and half and butter for a creamy filling.
Topped with sharp cheddar and it’s back on the grill!
- 4 large Russet potatoes
- 1/2 cup (1 stick) butter
- 1/4 cup half and half
- 1 cup sour cream, divided
- 1-2 tbsp Cattleman’s Grill Steakhouse Seasoning
- kosher salt, to taste
- 4 oz sharp cheddar cheese, grated
- 8 oz bacon, cooked, crumbled
- 1/4 cup fresh chives, minced (optional)
Preheat your Yoder Smokers YS640 pellet smoker to 400ºF, set up for indirect grilling. Place the potatoes on the second shelf, and cook until tender all the way through, about an hour to and hour and a half. Remove from the cooker.
Cut the potatoes in half, lengthwise. Scoop out the majority of the flesh, leaving a thin layer attached to the skin. Set the skins aside.
In a mixing bowl, combine the flesh of the potatoes, the butter, half and half, on quarter cup of sour cream and Cattleman’s Grill Steakhouse Seasoning. Mix well with a hand mixer. Taste and adjust seasoning with salt, as necessary.
Scoop the filling back into the potato skins. Divide the grated cheddar among the potato halves, pressing it into the top of the filling. Place on a sheet pan. Place the pan on the main cooking grate of the smoker. Cook another 20-30 minutes, until the cheese is totally melted and filling just begins to brown on the edges.
Top each potato with sour cream, crumbled cooked bacon and chives.