Smoked Twice Baked Potatoes

Author
Matt Hussey

Ingredients

  • 4 large russet potatoes, washed and dried
  • 2–3 tbsp bacon grease (or substitute olive oil or butter)
  • Kosher salt
  • 6–8 slices bacon
  • 1 sweet or yellow onion, diced
  • 2 cloves garlic, minced
  • ½ cup sour cream
  • ¼ cup half and half
  • 2 tbsp Blackstone Hatch Chili & Cheddar Seasoning
  • 1 tbsp ranch seasoning
  • 1½ cups shredded cheese (cheddar or a blend)
  • Chopped green onions, for garnish

Directions

  1. Preheat your pellet grill to 400–425°F. Rub the potatoes all over with bacon grease and season generously with kosher salt. Place them on the top rack of the grill and cook for about 1 hour, or until a skewer slides through easily. Remove the potatoes and let them cool slightly.
  2. While the potatoes cook, heat your griddle over low heat and cook the bacon until crispy. Move the bacon aside to drain, leaving the rendered fat on the griddle.
  3. Add the diced onion to the bacon fat and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes. Transfer the onions and garlic to a large mixing bowl.
  4. Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the centers into the bowl with the onions and garlic, leaving a thin shell to hold their shape.
  5. Add the sour cream, half and half, Hatch Chili & Cheddar seasoning, ranch seasoning, and half of the chopped bacon to the bowl. Mash and stir until combined, keeping the mixture slightly chunky.
  6. Spoon the filling back into the potato shells, mounding it slightly. Top with shredded cheese and the remaining bacon.
  7. Return the filled potatoes to the pellet grill and cook at 350°F for about 30 minutes, until the cheese is melted and the potatoes are hot throughout.
  8. Remove from the grill, garnish with chopped green onions, and serve hot. Enjoy the smoky, cheesy, bacon-loaded goodness!