Smoky, crispy, cheesy goodness – straight off the Big Green Egg
If you’re looking for the ultimate side dish (or heck, even the main course), these double smoked baked potatoes are about to become your new obsession. Crispy on the outside, soft and fluffy on the inside, and loaded with all the good stuff. And the best part? They’re smoked not once, but twice on the Big Green Egg.
Let’s break it down step-by-step…
Step 1: Clean ‘Em Up & Oil ‘Em Down
Start with some good russet potatoes. I gave them a rinse in hot water to knock off the dirt, then rubbed them down with avocado oil. Olive oil or even melted butter works too. Once they were good and shiny, I sprinkled them with some coarse salt to help that skin crisp up real nice.
Pro Tip: You can poke some holes with a fork or knife before they hit the heat. Helps the steam escape and avoids potato blowouts.
Step 2: Set Up the Big Green Egg
I fired up the Big Green Egg with lump charcoal and added a chunk of hickory wood for that rich smoke flavor. We let the temp climb to about 400°F.
To elevate the potatoes a bit and avoid burning the bottoms, I used a pizza stone resting on four foil balls – an easy DIY trick to create indirect heat. You can totally skip this and place them right on the grate if you want.
We crammed in seven potatoes – it was a tight fit, but we made it work!
Step 3: Smoke ‘Em Up – First Round
The potatoes smoked at 400°F for about 1.5 to 2 hours. They came out soft and steamy on the inside with a crispy, smoky skin.
Step 4: Scoop, Mix, Stuff
Once they cooled slightly, I cut each potato in half and scooped out most of the flesh into a bowl – but left just enough in the skin to hold shape.
Here’s what went into the filling:
- 1 stick of softened butter
- Real bacon bits
- Diced serrano pepper for a little heat (jalapeños work great too)
- Salt & pepper
- Shredded cheese
Mash it all together until creamy and well mixed.
Step 5: Fill ‘Em Up – Round Two
Spoon the mixture back into the potato skins and top with more cheese (you know we had to). Back onto the Big Green Egg they went for another 15-20 minutes just to get everything melty and golden.
Step 6: Let’s Eat
The result? Crispy smoked skins, cheesy bacon-packed filling, and just the right kick from the peppers. I plated mine up with a side salad and a juicy steak, but honestly, these could be the main dish all by themselves.
Final Thoughts
Whether you’re firing up the Big Green Egg or using your oven, these double smoked baked potatoes are a hit. Add whatever extras you like – sour cream, green onions, brisket, pulled pork, you name it.