Smoked Twice Baked Potatoes

smoked twice baked potatoes

Smoked Twice Baked Potatoes


  • 6 large russet potatoes
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped chives
  • 2 green onions, thinly sliced
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup sour cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • Additional shredded cheese for topping (optional)


  1. Preheat your pellet smoker to 375°F and make sure the hopper is full of your favorite flavor of Knotty Wood BBQ pellets.
  2. Wash the potatoes thoroughly and pat dry. Prick each potato several times with a fork to allow steam to escape during cooking.
  3. Place the potatoes directly on the smoker grate and smoke for about 60-75 minutes, or until they are tender when pierced with a fork. The exact time will vary depending on the size of your potatoes.
  4. Once the potatoes are fork tender, remove them from the smoker and let them cool until they are cool enough to handle.
  5. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the inside from each potato half into a large mixing bowl, leaving a thin layer of potato inside the skin.
  6. Mash the potato flesh with a fork and add in butter and sour cream.
  7. Add in the crumbled bacon, shredded cheddar cheese, chopped chives, sliced green onions, dried thyme, garlic salt, and black pepper to the mashed potatoes.
  8. Mix well until all the ingredients are evenly combined and the mixture is creamy.
  9. Spoon the mashed potato mixture back into the potato skins, dividing it evenly among them.
  10. Sprinkle additional shredded cheese before putting back into the smoker.
  11. Place the filled potato halves back onto the smoker grate and smoke for an additional 15-20 minutes, or until the cheese is melted and the tops are lightly golden brown.
  12. Serve the potatoes hot and enjoy!


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