Last weekend, I made these smoked twice-baked potatoes for a backyard BBQ. They disappeared faster than my regular grilled corn!

I used to think twice-baked potatoes were too much work. All that scooping and mixing seemed like a hassle. Then I smoked them first, and everything changed.

These loaded beauties take your regular baked potato to a whole new level. The smoky flavor seeps right into the potato flesh, creating something you can’t achieve in the oven. Plus, they’re perfect for feeding a crowd at your next cookout.

The best part? Most of the work happens while you’re relaxing by the grill. The smoker does all the heavy lifting while you enjoy a cold drink.

In this recipe, I’ll show you exactly how to smoke and stuff these potatoes like a pro. From getting that perfect crispy skin to creating the creamiest, cheesiest filling ever.

Quick Recipe Info

These potatoes are pure comfort food magic. Perfect for game day, BBQ parties, or when you want to treat yourself to something special.

Ingredients You’ll Need

Let’s Make These Potatoes

This is where the smoky magic happens! Don’t worry if you’re new to smoking – these potatoes are very forgiving and hard to mess up.

1. Prep Your Potatoes

Wash and scrub potatoes thoroughly. Pat them completely dry. Poke holes all over each potato with a fork – about 10-12 holes per potato. This prevents bursting during smoking.

Rub with olive oil, then season generously with coarse salt and black pepper. The oil helps the seasoning stick and creates better skin texture.

Pro Tip: Don’t skip the salt rub! It creates that perfect crispy skin we’re after. The bigger the salt crystals, the better the texture.

2. Set Up Your Smoker

Preheat your smoker to 350°F. Add your favorite wood chips – hickory or apple work great with potatoes. Soak chips for 30 minutes before adding for better smoke production.

If using a gas grill, set up for indirect cooking with a smoker box on the hot side.

Pro Tip: Maintain a steady temperature throughout smoking. Too hot and the skins will burn before the insides cook through.

3. Smoke the Potatoes

Place potatoes directly on the smoker grates, spacing them evenly for good air circulation. Smoke for 1 hour 30 minutes, or until a fork easily pierces through the center.

Internal temperature should reach 205°F for perfectly fluffy flesh. Rotate once halfway through for even cooking.

Pro Tip: Don’t wrap in foil! You want that smoky flavor to penetrate the skin. The direct smoke contact is what makes these special.

4. Prepare the Filling

While potatoes cool slightly, cook bacon until crispy and crumble. Chop green onions, keeping white and green parts separate.

In a large bowl, combine the softened butter, sour cream, cream cheese, 1 cup of cheddar cheese, half of the bacon, and the white parts of the green onions. Season with salt and pepper to taste.

Pro Tip: Let cream cheese come to room temperature for easier mixing. Cold cream cheese creates lumps that won’t smooth out.

5. Scoop and Mix

Cut potatoes in half lengthwise when cool enough to handle. Carefully scoop out the flesh with a spoon, leaving about 1/4 inch of potato in the skin for structure.

Don’t worry if the skins tear slightly – they’ll hold together. Add the hot potato flesh to your filling mixture and mash until creamy but still slightly chunky. Taste and adjust seasoning.

Pro Tip: Work quickly while potatoes are still warm. Hot potato flesh mixes more easily and creates a fluffier texture.

6. Stuff and Finish

Spoon the mixture back into the potato skins, mounding it high and creating peaks with your spoon. Top with the remaining cheddar cheese, extra bacon crumbles, and the green parts of the green onions.

Place on a baking sheet and bake at 400°F for 15-20 minutes until cheese melts and tops are golden brown.

Pro Tip: Use a piping bag or a large spoon to fill the skins neatly. Don’t pack too tightly – you want them fluffy and light.

Serve immediately while the cheese is still bubbly. These babies are best enjoyed hot off the grill with extra sour cream on the side.

Nutrition Facts

Per serving (1 loaded potato half)

Note: Nutritional values are approximate and may vary based on specific ingredients and preparation methods used.

Make Them Last: Storage Tips

These loaded potatoes are perfect for meal prep – make extra and enjoy them all week!

• Refrigerator: Store assembled but unbaked potatoes covered for up to 2 days. Bake when ready to serve, adding 5-10 extra minutes to cooking time.
• Freezer (Assembled): Wrap individually in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.
• Reheating: Warm leftover baked potatoes in a 350°F oven for 15-20 minutes until heated through. Microwave works too, but won’t crisp the tops.
• Make-Ahead Tip: Smoke potatoes in the morning, assemble in the afternoon, and bake right before serving. This spreads out the work and ensures hot, fresh potatoes for your guests!

Perfect Pairings: What to Serve Alongside

These loaded potatoes are hearty enough to be the star, but they shine even brighter with the right companions. Here are my favorite combinations that never fail to impress.

BBQ Ribs or Brisket

Nothing beats the classic combo of smoky potatoes with tender, fall-off-the-bone ribs or juicy brisket.

The rich, creamy potato filling balances perfectly with the bold flavors of barbecued meat. Plus, they cook at similar temperatures, so you can smoke everything together.

Grilled Chicken Thighs

Juicy chicken thighs with crispy skin make an excellent lighter pairing.

The smokiness from both dishes creates a cohesive flavor profile, while the chicken adds protein without being too heavy. Season the chicken with similar spices for the best match.

Fresh Coleslaw

The cool, crisp texture of coleslaw complements the rich cheese and bacon beautifully. The tangy dressing provides a bright contrast that cleanses the palate between bites. It’s the perfect refreshing balance to these indulgent potatoes.

Grilled Corn on the Cob

Sweet, charred corn complements the smoky flavors of the potato, adding a pop of color to your plate. Brush the corn with herb butter or sprinkle with chili powder for extra flavor. Both vegetables cook well on the same grill setup.

Ready to Fire Up That Smoker?

I’m telling you, once you taste these smoky, loaded twice-baked potatoes, regular baked potatoes will seem boring.

There’s something about the smoky flavor, combined with all that melted cheese and crispy bacon, that just hits differently.

The best part? Your guests will think you’re a BBQ genius, but we both know how simple these really are to make.

Don’t wait for the perfect occasion. Grab some russets this weekend and give these a try. Your taste buds will thank you, and you’ll have a new go-to side dish for every cookout.

What’s stopping you? Fire up that smoker, and let me know in the comments how your loaded potato adventure turns out!