Twice smoked Potatoes
This is a step-by-step method for making twice-smoked potatoes on a pellet grill or Traeger. Most people bake potatoes in the oven — and that’s exactly why they turn out dry, bland, and forgettable.
Flavors and Footprints
Flavors & Footprints is a food and travel channel focused on bold flavors, smoked BBQ, comfort food, and global inspiration. Through partnerships with premium brands like Maritime Madness and Lumberjack Pellets, I create authentic recipes using real-world ingred
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Total Time:
Yield:
Ingredients:
- 4–6 large russet potatoes
- Olive oil
- Kosher salt
- Black pepper
Filling
- 3–4 tbsp butter (softened)
- ½ cup sour cream or Greek yogurt
- ½ cup shredded cheddar or marble cheese
- 2 tbsp Maritime Madness Garlic Goodness Sauce (optional)
- Chopped green onions or chives
Optional toppings
- Bacon bits
- Extra cheese
- Chives or parsley
Instructions:
Step 1 — First smoke
- Scrub and dry potatoes.
- Lightly coat with olive oil and season with salt.
- Place directly on smoker grates at 400°F.
- Smoke until fork-tender, about 60–75 minutes.
Step 2 — Scoop & mix
- Let potatoes cool slightly.
- Slice in half lengthwise.
- Scoop out centers, leaving a sturdy shell.
- Mash potato flesh with butter, sour cream, cheese, pepper, and Garlic Goodness sauce if using.
Step 3 — Rebuild
- Spoon filling back into potato shells.
- Top with extra cheese or bacon if desired.
Step 4 — Second smoke (the money step)
- Set smoker to 275°F.
- Place potatoes back on the smoker.
- Cook 20–30 minutes until tops are golden and edges are crispy.
Finish
- Garnish with chives or parsley
- Serve hot
Products Used In This Recipe
This Recipe Also Pairs With:
Lumberjack Apple Blend BBQ Pellets
Bear Mountain Maple BBQ Pellets
Lumber Jack 100% Apple BBQ Pellets
