- 6 ea Potatoes The Bigger, the Better
- 1 package Kerry Gold Butter
- 1 cup Bacon Bits
- 1 cup Scallions Chopped
- 3 cups Cheddar Cheese
- 1/3 cup Cream Cheese
- 1/3 cup Sour Cream
- 1 ea Paprika, Salt, Pepper To Taste
Prep the Potatoes
- Get your smoker up to 400 degrees, Indirect. I used cherry and hickory for this cook.
- Clean the potatoes by washing and scouring them
- Use a fork to vent the potatoes (3 or 4 pokes per side)
- Melt about 3 tbs of the butter and apply it to the outside of the potatoes
- Generously apply the salt and pepper to the outside of the potatoes
- Place in the smoker until tender (about 1 hour)
Make the Goodness
- Cut each potato in half and carefully scoop up the insides. Leave a thin layer to help support the skin shell.
- Combine all the remaining ingredients (except the Paprika and about 4 tbs of butter) with the potato interiors and mash it together until well blended and a smooth consistency.
- Fill the skins back up with the mash and place them into a pan (to help keep them from tipping over).
- Slice the remaining butter and place it on the top of each potato.
- Sprinkle potatoes with Paprika (or Cayenne if you like spiciness).
- Put back into the smoker until done (about 30 minutes).
- You can modify this recipe to be loaded mashed potatoes by simply baking the mash in a single container rather than placing it back into the skins.
- You can choose to simply bake these in an oven if you’d like. The smoked flavor is by no means required.
- I did use store bought bacon bits in this example to save on time, but I still crisp them up in a pan over medium high heat.
- Figure an extra potato or two when you’re doing this. You might lose some if you’re not careful when scooping out the interiors and any extra filling you have can be saved for a loaded mashed dish. Additionally, these reheat very well (350 degrees for 20 minutes), so don’t be afraid of having leftovers.
- The drinks shown in the photo is actually my recipe for a 3-1-1 Margarita.
- That serving board, table it is sitting on, and masher (it’s really meant for muddling brandy old fashioneds) are all from Luke Frisch at Hazel Burr Design. Look him up!