These smoked twice-baked potatoes are creamy, smoky, cheesy, and perfect for the grill or smoker. They’re a great side for brisket, ribs, or steak — and you can easily add your Girls Gone Grillin’ SPG with a Kiss of Onion to give them extra flavor.
Ingredients
4 large russet potatoes
3 tbsp olive oil
1 tsp salt
1 tsp Girls Gone Grillin’ SPG with a Kiss of Onion
4 tbsp butter
½ cup sour cream
½ cup milk or heavy cream
1½ cups shredded cheddar cheese
4 slices crispy bacon, chopped
2 tbsp green onions, sliced
Extra SPG seasoning to taste
Step 1: Smoke the Potatoes
Preheat smoker to 250°F.
Wash and dry potatoes.
Rub with olive oil, salt, and SPG with a Kiss of Onion.
Place directly on the smoker grate.
Smoke 1.5–2 hours until fork tender.
Step 2: Scoop & Mix
Let potatoes cool slightly.
Slice each potato lengthwise.
Scoop out the inside into a bowl (leave a thin shell).
Mix the filling with:
butter
sour cream
milk or cream
1 cup cheddar cheese
bacon
extra SPG seasoning
Mash until smooth and creamy.
Step 3: Stuff & Smoke Again
Spoon mixture back into potato skins.
Top with remaining cheddar cheese.
Place back on smoker at 300°F for 20–30 minutes until hot and melty.
Finish
Top with:
green onions
extra bacon
a light sprinkle of SPG with a Kiss of Onion
Girls Gone Grillin’ Tip:
For even more flavor, mix a spoonful of smoked cream cheese or compound butter into the filling before the second smoke.
