12 Delicious Twice Smoked Potatoes Recipes

Kick your potato game up a notch with these 12 Delicious Twice Smoked Potatoes Recipes! Perfect for those who love comfort food with a gourmet twist, each recipe promises a crispy, smoky exterior and a fluffy, flavorful interior. Whether you’re hosting a dinner party or just spicing up weeknight meals, these ideas will inspire you to turn simple spuds into spectacular dishes. Ready to dig in? Let’s get smoking!

Twice Smoked Potatoes with Garlic and Herbs

You’re going to love these twice smoked potatoes with garlic and herbs. They’re crispy on the outside, fluffy on the inside, and packed with flavor.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1/2 cup sour cream
  • 1/4 cup melted butter
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes thoroughly and pat them dry.
3. Pierce each potato several times with a fork to allow steam to escape.
4. Rub the potatoes with olive oil and sprinkle with salt.
5. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
6. Remove the potatoes from the oven and let them cool for 10 minutes. Tip: This makes them easier to handle.
7. Cut each potato in half lengthwise and scoop out the insides, leaving a 1/4-inch thick shell.
8. In a bowl, mash the potato insides with sour cream, melted butter, garlic, chives, parsley, and black pepper until smooth. Tip: For extra creaminess, add a bit more sour cream.
9. Spoon the mixture back into the potato shells.
10. Return the potatoes to the oven and bake for another 15-20 minutes, or until the tops are golden brown. Tip: For a crispier top, broil for the last 2 minutes.

Best served hot, these potatoes have a delightful contrast of textures and a rich, herby flavor. Try topping them with extra chives or a dollop of sour cream for an extra touch of indulgence.

Cheesy Twice Smoked Potatoes

Back in the day, comfort food was all about simplicity and heart. Today, we’re taking that nostalgia up a notch with a dish that’s as indulgent as it is easy to love. Imagine fluffy potatoes, smoked to perfection, then stuffed with a blend of cheeses that melt into gooey goodness. It’s the kind of recipe that turns a regular dinner into something special.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 2 tbsp chopped chives
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your smoker to 225°F. While it heats up, scrub the potatoes clean and pat them dry.
2. Rub each potato with olive oil and sprinkle with salt. This will help the skin get crispy.
3. Place the potatoes directly on the smoker grate. Smoke for 2 hours, or until they’re tender when pierced with a fork.
4. Remove the potatoes from the smoker and let them cool slightly. Increase the smoker temperature to 350°F.
5. Cut each potato in half lengthwise. Scoop out the insides, leaving about a 1/4-inch border to keep the skins intact.
6. In a bowl, mix the scooped potato with cheddar, mozzarella, sour cream, chives, and smoked paprika. Mash until well combined but still slightly chunky.
7. Spoon the mixture back into the potato skins. Place them back on the smoker for another 20 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the smoker and let them sit for 5 minutes before serving. This helps the filling set a bit.

Here’s the deal: these potatoes are smoky, creamy, and packed with flavor. The cheese pulls apart in strings, and the edges get just the right amount of crisp. Try topping them with extra chives or a dollop of sour cream for an extra touch of luxury.

Twice Smoked Potatoes with Bacon and Cheddar

Mmm, imagine biting into a potato that’s not just baked but smoked—twice! Then, loaded with crispy bacon and melted cheddar. That’s what you’re in for with this recipe. It’s the ultimate comfort food with a smoky twist.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup sour cream
  • 2 tbsp chopped chives

Instructions

1. Preheat your smoker to 225°F. Scrub the potatoes clean and dry them thoroughly.
2. Rub each potato with olive oil and sprinkle with salt. This helps the skin get crispy.
3. Place the potatoes directly on the smoker rack. Smoke for 2 hours, or until they’re tender when pierced with a fork.
4. Remove the potatoes from the smoker and let them cool slightly. Increase the smoker temperature to 350°F.
5. Cut each potato in half lengthwise. Scoop out the insides, leaving a thin layer of potato to keep the skins sturdy.
6. Mix the scooped-out potato with cheddar cheese, bacon, and sour cream. Spoon the mixture back into the potato skins.
7. Return the stuffed potatoes to the smoker. Smoke for another 20 minutes, or until the cheese is bubbly and slightly golden.
8. Sprinkle with chopped chives before serving. Tip: For extra crunch, broil the potatoes for the last 2 minutes.

Perfectly smoky, these potatoes have a creamy inside with a crispy skin. Serve them with a dollop of extra sour cream on top for an indulgent touch.

Spicy Twice Smoked Potatoes with Jalapenos

Very few things beat the comfort of a perfectly smoked potato, especially when it’s packed with a spicy kick. You’re going to love these Spicy Twice Smoked Potatoes with Jalapenos—they’re crispy on the outside, fluffy on the inside, and just the right amount of fiery.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1/2 cup sour cream
  • 1/4 cup chopped jalapenos
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your smoker to 225°F.
2. Wash the potatoes thoroughly and pat them dry.
3. Rub each potato with olive oil and sprinkle with salt.
4. Place the potatoes directly on the smoker rack and smoke for 2 hours. Tip: For extra smoke flavor, use hickory or mesquite wood chips.
5. Remove the potatoes from the smoker and let them cool slightly. Increase the smoker temperature to 350°F.
6. Cut each potato in half lengthwise and scoop out the insides, leaving a 1/4-inch thick shell. Tip: Be careful not to tear the skin.
7. In a bowl, mix the scooped potato with sour cream, jalapenos, cheddar cheese, garlic powder, and smoked paprika.
8. Fill each potato shell with the mixture and return to the smoker for 20 minutes. Tip: For a crispier top, broil for the last 2 minutes.

Kick back and enjoy these smoky, spicy delights. The contrast between the creamy filling and the crispy skin is unreal. Try topping them with a dollop of guacamole for an extra layer of flavor.

Twice Smoked Potatoes with Sour Cream and Chives

Zesty and comforting, these twice smoked potatoes are your next favorite side dish. You’ll love the smoky flavor paired with cool sour cream and fresh chives.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the topping:
  • 1/2 cup sour cream
  • 2 tbsp chopped fresh chives

Instructions

1. Preheat your smoker to 225°F. This low temperature is key for getting that deep smoky flavor.
2. Wash the potatoes thoroughly and dry them with a paper towel. Poke each potato several times with a fork to allow steam to escape.
3. Rub the potatoes with olive oil and sprinkle them evenly with salt. This helps the skin get crispy.
4. Place the potatoes directly on the smoker rack. Smoke for 2 hours, or until they’re tender when pierced with a fork.
5. Remove the potatoes from the smoker and let them cool slightly. Increase the smoker temperature to 350°F.
6. Cut each potato in half lengthwise. Place them cut side down on the smoker rack and smoke for another 30 minutes to get that twice-smoked goodness.
7. Serve the potatoes hot, topped with a dollop of sour cream and a sprinkle of fresh chives.

Rich and smoky with a creamy contrast, these potatoes are a hit at any barbecue. Try serving them alongside grilled meats for a meal that’s sure to impress.

Twice Smoked Potatoes Stuffed with Pulled Pork

Delicious doesn’t even begin to describe these twice smoked potatoes stuffed with pulled pork. Imagine biting into a crispy potato shell only to find tender, smoky pulled pork inside—it’s a game-changer for your BBQ side dish lineup.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 2 cups pulled pork, cooked
  • 1/2 cup BBQ sauce
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese
  • 2 tbsp chopped green onions

Instructions

1. Preheat your smoker to 225°F. This low and slow temperature is key for getting that deep smoky flavor into the potatoes.
2. Wash the potatoes thoroughly and dry them. Poke each potato several times with a fork to allow steam to escape during cooking.
3. Rub the potatoes with olive oil and sprinkle with salt. This will help the skin get crispy.
4. Place the potatoes directly on the smoker rack. Smoke for 2 hours, or until the potatoes are tender when pierced with a fork.
5. Remove the potatoes from the smoker and let them cool slightly. Cut a slit in the top of each potato and scoop out some of the flesh, leaving a thin layer inside the skin.
6. In a bowl, mix the pulled pork with BBQ sauce. Fill each potato with the pork mixture.
7. Top each stuffed potato with sour cream, cheddar cheese, and green onions.
8. Return the potatoes to the smoker for another 30 minutes at 225°F, just to warm everything through and melt the cheese.

Best served hot, these potatoes offer a perfect contrast of textures—crispy on the outside, soft and savory on the inside. Try serving them with a side of extra BBQ sauce for dipping, or slice them into rounds for a fun, shareable appetizer.

Twice Smoked Potatoes with Blue Cheese and Walnuts

Sometimes, you stumble upon a recipe that feels like a hug in a dish. This one’s a game-changer for your next gathering or a cozy night in.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped walnuts
  • 2 tbsp melted butter
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. This ensures a crispy skin.
2. Wash and dry the potatoes thoroughly. Poke each potato 4-5 times with a fork to let steam escape.
3. Rub the potatoes with olive oil and sprinkle with salt. This step is key for that perfect crispy exterior.
4. Place the potatoes directly on the oven rack. Bake for 50-60 minutes, until tender when pierced with a fork.
5. Let the potatoes cool for 10 minutes. Cutting them too soon can cause them to fall apart.
6. Slice each potato in half lengthwise. Scoop out the insides, leaving a 1/4-inch thick shell.
7. In a bowl, mix the scooped potato with blue cheese, walnuts, melted butter, and black pepper. The blue cheese melts slightly from the warm potato, creating a creamy texture.
8. Carefully fill each potato shell with the mixture. Don’t overfill, or it might spill out during the second bake.
9. Return to the oven for 10-15 minutes, until the tops are lightly golden.

Creamy, crunchy, and utterly decadent, these potatoes are a textural dream. Serve them with a drizzle of honey for a sweet contrast to the tangy blue cheese.

Twice Smoked Potatoes with Truffle Oil and Parmesan

Kick off your culinary adventure with these indulgent twice-smoked potatoes, a dish that combines the earthy aroma of truffle oil with the sharp tang of Parmesan for a side that steals the show.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tbsp truffle oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper

Instructions

1. Preheat your smoker to 225°F. Scrub the potatoes clean and pat them dry.
2. Rub each potato with olive oil and sprinkle with salt. Place them directly on the smoker grate.
3. Smoke the potatoes for 2 hours, or until they’re tender when pierced with a fork.
4. Remove the potatoes from the smoker and let them cool slightly. Cut each potato in half lengthwise.
5. Scoop out the insides into a bowl, leaving a 1/4-inch thick shell. Tip: Be gentle to avoid tearing the skins.
6. Add sour cream, milk, truffle oil, Parmesan, and black pepper to the bowl. Mash until smooth. Tip: For extra creaminess, warm the milk before adding.
7. Preheat your oven to 350°F. Spoon the filling back into the potato shells.
8. Place the filled potatoes on a baking sheet and bake for 20 minutes, or until the tops are lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

You’ll love the creamy interior contrasted with the smoky, crispy skin. Serve these luxurious potatoes alongside a grilled steak or as the star of a vegetarian feast.

Twice Smoked Potatoes with Smoked Salmon and Dill

These twice smoked potatoes with smoked salmon and dill are the ultimate comfort food with a fancy twist. Perfect for when you want something hearty yet elegant.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1 cup smoked salmon, chopped
  • 1/2 cup sour cream
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice

Instructions

1. Preheat your smoker to 225°F.
2. Wash the potatoes thoroughly and pat them dry.
3. Rub the potatoes with olive oil and sprinkle with salt.
4. Place the potatoes directly on the smoker grate. Smoke for 2 hours, or until they’re tender when pierced with a fork.
5. Remove the potatoes from the smoker and let them cool slightly. Cut each potato in half lengthwise.
6. Scoop out the inside of each potato half, leaving about a 1/4-inch thick shell.
7. In a bowl, mix the scooped-out potato with smoked salmon, sour cream, dill, and lemon juice.
8. Carefully fill each potato shell with the mixture.
9. Return the filled potatoes to the smoker. Smoke for another 30 minutes at 225°F.
10. Remove from the smoker and let them sit for 5 minutes before serving.

With a smoky exterior and a creamy, flavorful filling, these potatoes are a showstopper. Try serving them with a sprinkle of extra dill on top for a fresh, herby finish.

Twice Smoked Potatoes with BBQ Chicken

Very few things beat the comfort of a smoky, hearty dish that’s both easy to make and packed with flavor. Imagine biting into a perfectly smoked potato, its skin crispy, the inside fluffy, topped with tender BBQ chicken that’s been kissed by the grill.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the BBQ chicken:
  • 2 chicken breasts
  • 1 cup BBQ sauce
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your smoker to 225°F. This low and slow temperature is key for getting that deep smoky flavor.
2. Wash the potatoes thoroughly, dry them, then rub each with 1/2 tbsp olive oil and sprinkle with salt.
3. Place the potatoes directly on the smoker grate. Smoke for 2 hours. Tip: For extra smokiness, use hickory or mesquite wood chips.
4. While the potatoes smoke, prepare the chicken. Rub the chicken breasts with olive oil, then season with salt and pepper.
5. After the potatoes have smoked for 2 hours, increase the smoker temperature to 350°F. Add the chicken breasts to the smoker. Smoke for 25 minutes.
6. Brush the chicken with BBQ sauce, then smoke for another 5 minutes. Tip: Apply the BBQ sauce in the last few minutes to prevent burning.
7. Remove the potatoes and chicken from the smoker. Let the chicken rest for 5 minutes before slicing. Tip: Resting the chicken ensures it stays juicy.
8. Slice the smoked potatoes open, fluff the insides with a fork, and top with sliced BBQ chicken.

Perfectly smoked potatoes offer a delightful contrast between their crispy skin and soft interior, while the BBQ chicken adds a sweet and tangy kick. Serve this dish with a side of coleslaw or atop a bed of greens for a complete meal that’s sure to impress.

Twice Smoked Potatoes with Mushrooms and Swiss Cheese

Very few things beat the comfort of a hearty, cheesy potato dish, especially when it’s given a smoky twist. You’re going to love how the mushrooms and Swiss cheese melt together in this twice-smoked delight.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1 cup sliced mushrooms
  • 1 cup shredded Swiss cheese
  • 1/4 cup sour cream
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean and pat them dry.
2. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 50-60 minutes, until tender.
3. Let the potatoes cool for 10 minutes. Cut a slice off the top of each potato and scoop out the insides, leaving a 1/4-inch thick shell.
4. In a skillet over medium heat, melt the butter. Add the mushrooms and cook until they’re golden and tender, about 5 minutes.
5. Mix the scooped potato, mushrooms, sour cream, garlic powder, and black pepper in a bowl. Spoon the mixture back into the potato shells.
6. Sprinkle the shredded Swiss cheese on top of each potato. Return to the oven and bake for another 10 minutes, until the cheese is bubbly and slightly golden.
7. For an extra smoky flavor, place the potatoes under the broiler for the last 2 minutes. Watch closely to prevent burning.

Fantastically creamy inside with a crispy, cheesy top, these potatoes are a dream. Serve them alongside a crisp green salad or as a standout side at your next barbecue.

Twice Smoked Potatoes with Caramelized Onions and Gruyere

Ever find yourself craving something that’s both comforting and a bit fancy? These twice smoked potatoes are your answer, loaded with sweet caramelized onions and melted Gruyere for that perfect bite.

Ingredients

• For the potatoes:
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the topping:
  • 1 cup shredded Gruyere cheese
  • 1/4 cup sour cream
  • 2 tbsp chopped chives

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean and pat them dry.
2. Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 50-60 minutes, until tender.
3. While the potatoes bake, heat butter and olive oil in a skillet over medium-low heat. Add the onions and salt, stirring occasionally, for 25-30 minutes until golden brown. Tip: Don’t rush the onions; low and slow is the key to perfect caramelization.
4. Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skin.
5. Mash the scooped-out potato flesh with sour cream, then mix in the caramelized onions. Spoon this mixture back into the potato skins.
6. Sprinkle the tops with Gruyere cheese. Return to the oven at 400°F for 10-15 minutes, until the cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes.
7. Garnish with chopped chives before serving. Tip: Let them sit for 5 minutes after baking for easier handling.

Delightfully crispy on the outside with a creamy, savory filling, these potatoes are a showstopper. Serve them alongside a crisp green salad or as a hearty side to your favorite grilled meats.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Twice Smoked Potatoes Recipes offers just that! From cheesy to spicy, there’s a recipe here for every palate. We’d love for you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!