Double Smoked Potatoes

Take your spuds up a notch with Double Smoked Potatoes, the ultimate smoky side dish. Twice-cooked on the grill for a fluffy interior and deep, savory flavor, they’re finished with melty cheese, butter, and all your favourite toppings for BBQ perfection.

January 28, 2025

Prep Time: 15 mins

Cook Time: 2 hours

Servings: 4

Difficulty: Medium

Ingredients

Potatoes

4 large baking potatoes (12–14 oz each)
2 tbsp melted butter
Coarse sea salt and black pepper, to taste

Stuffing

4 strips artisanal bacon, cut crosswise into 1/4-inch slivers
4 tbsp cold unsalted butter, thinly sliced
4 tbsp finely chopped scallions
2 cups coarsely grated cheddar cheese (about 8 oz)
1/2 cup sour cream
Smoked paprika, for sprinkling

Instructions

Step 1

Set the Big Green Egg for direct cooking (without the convEGGtor) at 450°F (232°C) and preheat a plancha griddle, ridged side up.

Step 2

Cook the bacon on the griddle until crisp, then remove both the plancha and bacon from the EGG. Once cooled, crumble the bacon.

Step 3

Remove the grid, add a few chunks of hardwood for smoke, insert the convEGGtor for indirect cooking, and reduce the temperature to 400°F (204°C).

Step 4

Scrub and dry the potatoes, then pierce each several times with a fork. Brush with melted butter and season generously with salt and pepper.

Step 5

Place the potatoes on the EGG grid and roast for 1–1.5 hours, until tender in the center (check with a bamboo skewer).

Step 6

Slice each potato in half lengthwise while still hot and scoop out most of the flesh, leaving a ¼-inch shell.

Step 7

In a bowl, mash the potato flesh and mix in crumbled bacon, sour cream, salt, pepper, 3 tbsp butter, scallions, and cheese. Spoon the mixture back into the skins, mound the tops, and finish each with a thin slice of butter and a sprinkle of smoked paprika.

Step 8

Reheat the stuffed potatoes in the EGG at 400°F until browned and bubbling, about 20–25 minutes. Serve warm.