Smoky Twice-Baked Potatoes

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 cedar plank (10x6 inches)
  • 4 strips thick-sliced bacon, chopped
  • 4 russet potatoes, scrubbed
  • Kosher salt and black pepper
  • 2 cups shredded smoked mozzarella
  • 1/2 cup sour cream
  • 1/4 cup minced scallions
  • Smoked paprika
  • 4 tbsp unsalted butter

Directions

  1. Soak plank in water according to package directions. Prepare grill for two-zone grilling, heating one side to high and the other side to low to maintain a temp of 400.

  2. Cook bacon in a skillet until crisp; transfer to a paper towel-lined plate and reserve 3 tbsp drippings.

  3. Rub potatoes with 1 tbsp reserved drippings, pierce skins several times with a fork and sprinkle with salt and pepper.

  4. Place plank on high-heat side of grill until it begins to smolder and crackle, about 3 minutes. Turn plank over and transfer to the low-heat side of the grill.

  5. Arrange potatoes on plank; cook, covered, until fork-tender, 50-60 minutes.

  6. Transfer potatoes to a cutting board; remove plank from grill and set aside. Leave grill on.

  7. Cut off the top 1/4-inch of each potato, lengthwise, while they’re still hot. Scoop potato flesh into a bowl, being careful not to tear the skins of the potato shells.

  8. Stir mozzarella, sour cream, scallions, bacon and remaining 2 tbsp drippings into potato flesh; season with salt and pepper. Mound potato mixture into shells; sprinkle with smoked paprika.

  9. Return plank to low-heat side of grill; arrange stuffed potatoes on plank. Cook potatoes until heated through and tops are golden, 8-10 minutes.

  10. . Top each potato with 1 tbsp butter.

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