Twice-Smoked Potatoes

Twice “baked” potatoes except on the smoker instead of in the oven. This is a great side for ribs, brisket, or whatever else you’ve got the smoker fired up for. Once the potatoes are cut open, they take on the smoke flavor quickly so you won’t want to leave them in there for more than 30 minutes. I used hickory for these but any wood will work.

Step: 1

Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer’s instructions.

Step: 2

Using a fork, pierce holes on all sides of the potato. Brush oil over entire potato.

Step: 3

Place the potato directly on the smoker rack and cook for 3 hours. Transfer potato to a cutting board and let cool until easily handled.

Step: 4

Slice potato in half. Leaving the shell intact, spoon out flesh and place in a bowl. Add milk, Cheddar cheese, butter, chives, salt, and pepper. Using the back of a spoon, mash potato and stir until evenly combined.

Step: 5

Spoon mixture back into the shells. Return to the smoker for 30 minutes more.

Per Serving: 518 calories; protein 13.2g; carbohydrates 66.8g; fat 23g; cholesterol 51.7mg; sodium 226.1mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .