Smoked and Loaded Twice Baked Potatoes
Serves: 4
  • Special Equipment:
  • Wok
  • Heavy Duty Foil
  • Rack
  • Smoking Chips (I used Hickory chips)
  • Ingredients
  • 4 Russet Potatoes
  • 4oz Cream cheese at room temperature
  • 2 scallions thinly sliced
  • 4-5 strips of thick cut bacon
  • 1-2 Jalapenos
  • 8 oz extra sharp cheddar cheese shredded
  • Milk (only as needed)
  1. Set up your smoker by lining the bottom of your wok with a piece of heavy duty aluminum foil that extends over the edges by at least three quarters the total width of the wok. Place a couple handfuls of smoking chips in the wok. Set a rack on top of the wok. Place the wok on medium-high to high heat to allow the smoking chips to begin to smoke and smolder. Prick the potatoes all over with a fork and place on the rack. Take another long piece of heavy duty aluminum foil to cover and crimp both edges of the aluminum foil (top and bottom) together to form a pouch trapping the smoke inside. Smoke the potatoes for one hour.
  2. Carefully remove the potatoes from your stovetop smoker and place on a rimmed baking sheet. Bake in a 400 degree oven for about 45 minutes to an hour until you can easily pierce the potatoes with a metal skewer. Remove from the oven and allow to cool long enough so you can handle the potatoes by hand.
  3. Slice each potato in half length-wise. Carefully scoop the innards of the potatoes leaving a ½ inch ring of potato in each half.
  4. Meanwhile, preheat the broiler. Place the jalapenos on a rimmed baking sheet and allow to char on all sides. Place the hot peppers in a zip lock bag and allow to sit on the counter for about 10 minutes so that the steam loosens the skin of the peppers making it easy to remove. Remove the skins and roughly chop the jalapenos. Cook the Bacon strips till crisp in a large skillet. Roughly chop the crispy bacon into bits.
  5. In a large bowl mix the jalapenos, potato, bacon, cheese and cream cheese till mixed well. Season with salt and pepper. If the mixture is stiff add a little bit of milk (a tablespoon at a time) to loosen it a bit.
  6. Spoon the filling back into the potato shells. Bake again in a 400 degrees Farenheit for 25-30 minutes until cooked through and golden brown.
  7. Serve immediately and ENJOY!
Recipe by janie-jean at