- Side
- American
- Make-ahead
- Smoker
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 4
large russet potatoes (about 12 oz each), scrubbed and dried
- 1 tbsp
vegetable oil
- 1 tsp
kosher salt, plus more to taste
1 tsp in step 1, the rest in step 5
- 6 slices
thick-cut bacon
- 4 tbsp
unsalted butter, cut into pieces
- 3/4 cup
sour cream
- 1/4 cup
whole milk, warmed
- 2 cups
sharp cheddar, shredded
1 1/2 cups in step 5, 1/2 cup in step 6
- 1/4 cup
fresh chives, thinly sliced
2 tbsp in step 5, 2 tbsp in step 7
- 1/2 tsp
black pepper, freshly ground
- 1/4 tsp
garlic powder (optional)
- Gluten-free
Contains milk (unsalted butter, sour cream, whole milk, sharp cheddar).
Worked out from the ingredients.
Steps
- Step 1
Heat the smoker to 250°F with hickory or applewood. While it comes up to temperature, rub the potatoes all over with the oil and sprinkle them with the kosher salt.
15 min · 250°F
- 4 large russet potatoes (about 12 oz each)
- 1 tbsp vegetable oil
- 1 tsp kosher salt
- Step 2
Set the potatoes directly on the smoker grate and smoke until a knife slides into the center with no resistance, 2 to 2 1/2 hours. Take them out and let them cool for about 15 minutes, until you can handle them.
2 hr 15 min, hands-off · 250°F
- 4 large russet potatoes (about 12 oz each)
- Step 3
While the potatoes smoke, cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels, then chop.
10 min
- 6 slices thick-cut bacon
- Step 4
Slice each potato in half lengthwise. Scoop the flesh into a bowl, leaving a 1/4-inch shell so the skins hold their shape. Set the shells on a sheet pan or in a cast-iron skillet.
10 min
- 4 large russet potatoes (about 12 oz each)
- Step 5
Mash the hot potato flesh with the butter until the butter melts. Stir in the sour cream, warm milk, 1 1/2 cups of the cheddar, three-quarters of the bacon, half the chives, the black pepper and the garlic powder. Taste and add salt.
8 min
- the rest of the kosher salt
- 4 tbsp unsalted butter
- 3/4 cup sour cream
- 1/4 cup whole milk
- 1 1/2 cups sharp cheddar
- 2 tbsp fresh chives
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- Step 6
Pile the filling back into the shells, mounding it high. Scatter the remaining 1/2 cup cheddar and the remaining bacon over the tops.
5 min
- 1/2 cup sharp cheddar
- Step 7
Return the stuffed halves to the 250°F smoker and cook until the cheese is melted and the tops are browned and set, 25 to 35 minutes. Scatter the remaining chives over the top before serving.
30 min, hands-off · 250°F
- 2 tbsp fresh chives
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026