Is there anything better than a Smoke Baked Potato? You bet there is, a Smoked Twice Baked Potato! Take that BBQ or cookout to the next level, it might just be the best thing to happen to potatoes!
Use the rough side of a dish sponge to clean the outside of the potatoes, removing any dirt from the surface.
Using a fork, poke some holes into the tops and bottoms of the potato.
Rub the entire potato with oil ensuring that you haven't missed any spots.
Take your course salt and sprinkle each of the potatoes.
Smoking the potatoes
Use mild wood (or hickory is you want stronger smoke flavor), set up your smoker, and preheat it to 250°.
Place the oiled and salted potatoes onto the grill grate in the center of the smoker, close the lid and smoke for about 3 hours or until the internal temperature of the largest potato reaches 208° – 210°.
Once the potatoes have reached the desired temperature, remove them from the smoker.
Filling
Bake your bacon at 400° for about 20 minutes or until it reaches your desired level of crispiness.
Using a large soup spoon, remove the meat of the potatoes while leaving about a quarter inch or so of meat still attached to the skin.
Place the potato meat into a bowl with the rest of the filling's ingredients and mix until smooth and thoroughly mixed together.
Divide the filling among all of the potato halves evenly. Each potato half should be filled to the top with a little dome.
Generously top each of the potatoes with the shredded cheese.
Cook potatoes for an additional 15 - 20 minutes at 375° to 400°. When potatoes are done, garnish them with the bacon you set aside and a little chives.