Double-Smoked Baked Potato
Double-Smoked Baked Potato delivers a rich, wood-kissed aroma with a fluffy, creamy center and a lightly crisped skin. Cheddar, butter, and chives meld into the mash for a balanced, lightly salty finish that pairs beautifully with grilled or smoked meats. Serve it at weekend cookouts or as a hearty side for a cozy dinner.
- Prep10 mins
- Cook3 hrs 30 mins
- Serves1
- DifficultyEasy
- 1
Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips as directed by the manufacturer.
- 2
Pierce holes all over the potato with a fork. Brush oil over the entire potato.
- 3
Set the potato directly on the smoker rack and cook for 3 hours. Move the potato to a cutting board and let it cool until it can be handled easily.
- 4
Cut the potato in half. Keeping the shell intact, scoop out the flesh and place it in a bowl. Add milk, Cheddar cheese, butter, chives, salt, and pepper. Mash the potato with the back of a spoon and stir until evenly mixed.
- 5
Spoon the mixture back into the shells. Put them back in the smoker for 30 minutes more.
- Calories 443.55 kcal High
- Protein 8.73 g Moderate
- Carbs 40.24 g Moderate
- Total Fat 28.5 g High
- Saturated Fat 11.58 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 51.22 mg Moderate
- Sodium 301.59 mg Moderate
- Fiber 2.1 g Low Source
- Sugar 4.35 g Moderate
- Added Sugar 0.03 g Low Source
- Calcium 242.78 mg Moderate
- Iron 0.03 mg Low Source
- Potassium 638.24 mg Moderate
- Vitamin A 32.28 mcg_rae Low Source
- Vitamin C 0.8 mg Low Source
- Vitamin D 0.67 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛