Twice Smoked Baked Potatoes on the Grill | Crispy Skin, Loaded Flavor
If you want a side dish that holds its own next to smoked meat, this is it. Twice smoked potatoes bring texture, flavor, and just enough smoke to stand out without overcomplicating your cook. You smoke them whole, build a loaded filling, then send them back in to finish strong.
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Twice Smoked Baked Potatoes
Ingredients
- 4 large russet potatoes
- Olive oil
- Burn Pit BBQ Down Range Savory BBQ Rub
- 4 tbsp butter (softened)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon (crumbled)
- 1–2 tbsp Burn Pit BBQ Garlic Seasoning
-
Optional: green onions for garnish
Step 1: First Smoke (Whole Potatoes)
- Preheat your smoker to 250°F.
- Wash and dry the potatoes.
- Lightly coat with olive oil.
- Season all sides with Down Range Savory BBQ Rub.
- Place directly on the smoker grates.
- Smoke for 2–2.5 hours, until fork tender.
Step 2: Build the Filling
- Remove potatoes and let cool slightly.
- Slice each potato lengthwise.
- Scoop out the inside into a bowl, leaving a thin shell.
- Add butter, sour cream, cheddar cheese, and bacon.
- Season with Garlic Seasoning.
- Mix until smooth and well combined.
Step 3: Second Smoke (Loaded Potatoes)
- Spoon the filling back into the potato shells.
- Place back on the smoker at 250°F.
- Smoke for another 30–45 minutes until heated through and slightly crispy on top.
Grilling Tips
- Don’t rush the first smoke—this builds the base flavor.
- Use russets only. They hold structure and give you that classic texture.
- Leave a thin layer of potato in the skin so it doesn’t fall apart.
- Want more bite? Add extra rub into the filling.
Extra Flavor Ideas
- Swap cheddar for pepper jack for heat
- Add pulled pork or brisket for a full meal
- Drizzle with BBQ sauce before the second smoke
- Top with jalapeños for a kick
FAQ
Can I make these ahead of time?
Yes. Do the first smoke and filling earlier, then finish on the smoker before serving.
What wood works best?
Hickory or apple. Strong enough to matter, not overpowering.
Can I do this on a grill?
Yes—set up for indirect heat and follow the same temps.
Call to Action
If you’re already firing up the smoker, don’t waste it on basic sides. Load these up, run them twice through smoke, and give your cook the kind of depth people remember.