If you’re searching for smoked twice baked potatoes, then chances are you want to take your basic twice baked potato recipe and add in some extra flavor and smoky goodness. And after making twice baked potatoes on the pellet grill, I can tell you that swapping your favorite potato side dish from the oven to the smoker is worth it!
When you start with the best smoked baked potatoes, add in some butter, sour cream, cheese, and bacon, and then smoke your potatoes a second time on the grill, you’ve got a delicious and easy smoker side dish that your whole family will love!
Here’s how to make twice baked potatoes on the pellet grill to elevate the flavor of this classic side dish:
Ingredients for Smoked Twice Baked Potatoes
These smoked twice baked potatoes take all of the same ingredients as their regular oven baked potato counterparts… The only difference is the heat source that you use to cook the potatoes.
Here’s what you need for my favorite twice baked potatoes on the pellet grill:
- potatoes – Russet potatoes are the best choice for baked potatoes and these twice-baked potatoes.
- sour cream – I prefer to use the full-fat variety for this side dish.
- cheddar cheese – I recommend freshly grating your own block of cheese.
- cream cheese
- prepared creamy-style horseradish – This is my secret ingredient! You only need just a little bit to add incredible flavor to your potatoes.
- bacon – Use whatever type of bacon your like best – center cut, thick cut, etc.
- green onions
- some sort of oil or fat – This will be used to crisp up and season the skin of the potatoes. I opted for homemade smoked beef tallow for extra smoke flavor, but you can also use olive oil or avocado oil.
- all-purpose seasoning or salt, pepper, and garlic powder blend – I used my favorite all-purpose seasoning, Shake That (available here).
- your favorite barbecue seasoning (optional) – This is optional, but I love how a sprinkling of a little barbecue seasoning adds a hint of sweetness and more grill flavor to the potatoes… especially if you’re going to be topping your potatoes with smoked pulled pork!
How to Make Smoked Twice Baked Potatoes on the Grill
Making twice baked potatoes on the grill is just like making them in your oven. Except you get another layer of flavor by smoking the potatoes instead! Here’s how to make smoked twice baked potatoes on the Traeger, Pit Boss, or other pellet grill:
Smoking the Baked Potatoes
For twice baked potatoes, you of course need to start by cooking the potatoes for the first time. For maximum smoke flavor and that little extra “oomph” that you just don’t get from regular baked potatoes, I opted to smoke my raw potatoes first.
I’ve got a full recipe for smoked baked potatoes here with everything you need to know to complete this first step.
Cutting the Smoked Potatoes for Twice Baked
When the potatoes are fully cooked and tender, remove them from the smoker and allow them to cool down enough that you can handle them. Then it’s time to prep the potatoes.
There are a few different ways that you can cut the cooked potatoes to scoop out the filling. You may want to try different methods depending on how many people you’re serving, and whether or not you’re going to stuff your potatoes with smoked barbecue pork. Here are some other options:
- Cut the potatoes completely in half. If you’re serving this smoked potato side dish to a crowd, you can cut the potatoes in half and make one halved potato for each person. That way, you get two servings from each potato. This is how we do it for large meals like Thanksgiving, or when we’re hosting our huge family for dinner.
- Cut a slit in the top of the potato (similar to a regular baked potato). If you’re planning to stuff your twice baked potatoes with pulled pork or your favorite barbecue meat, then I suggest this method. Just cut the potato on top and pinch it together to open it up. Then, scoop out the filling. This leaves you with some sturdy sides that are perfect for stuffing with BBQ or chili for a full meal.
- Cut the top 1/4 off the potatoes. This is how I made the smoked twice baked potatoes for this post. Cut the top of the cooled potatoes lengthwise (see the first photo in the collage below) and scoop out the flesh.
No matter which method you choose, be sure to leave about 1/4″ of the potato flesh around the inside as you’re hollowing it out so that the skins don’t become too weak. And use caution as you’re scooping out the potato flesh, because you don’t want to tear the skins so that you can stuff them with the filling.
Making the Potato Filling
As you’re hollowing out the smoked potatoes, add the potato flesh to a large bowl. Then, add the other ingredients including the butter, sour cream, cheddar cheese, chopped bacon, cream cheese, horseradish, and sliced green onions. Mix everything together well.
I prefer to use a large fork to mix the potato filling together, so that I can mash the softened cream cheese, butter, and any potato chunks as I mix. If you like a smoother filling in your twice baked potatoes, then you can also use a hand mixer.
After you’ve made the mixture, it’s time to stuff the potatoes. Carefully fill the potatoes with an equal amount of the filling, pressing down slightly and smoothing the potato mixture so that it is evenly rounded on top.
The stuffed smoked potatoes should look something like this before you put them back on the pellet grill:
Smoking the Twice Baked Potatoes on the Pellet Grill
Next, place the prepared stuffed potatoes on the preheated pellet grill or smoker. You can put them directly on the grill grates or place them on an aluminum foil lined baking sheet first. I’ve done it both ways, and you get a similar result no matter which method you choose.
Smoke the potatoes for about 1 hour at 250-275 degrees F. Then, sprinkle a bit of extra shredded cheese, chopped bacon, and green onion on top of each potato for garnish. Place the potatoes back on the smoker just until the cheese is nice and melted.
And your finished smoked twice baked potatoes should look something like this:
FAQ’s about Making Smoked Twice Baked Potatoes
What wood pellets should I use for smoked potatoes?
Since potatoes are naturally pretty bland, you don’t need to worry about the flavor competing with your wood pellets. I personally prefer to use wood pellets that give off a stronger smoky flavor, like hickory or a good competition blend, but any pellets will work.
If you want a more subtle smoke flavor, then try a milder wood like oak, alder, or pecan.
Can I make the potatoes in advance and smoke them at a later time?
Absolutely! To get a little prep work done in advance, you can make regular baked potatoes and the twice-baked filling, then stuff the potato skins and store them in an airtight container in the refrigerator for up to 24 hours.
When you’re ready to smoke, simply place the prepped potatoes on the pellet grill or smoker and follow the smoking instructions in the recipe. This way, you can enjoy the convenience of prepping ahead without sacrificing the smoky flavor.
What are some creative toppings I can use for my smoked twice baked potatoes?
You can easily turn this smoker side dish recipe into a filling entree. Here are a few ideas to make your smoked potatoes even more delicious:
- Loaded BBQ Smoked Twice Baked Potatoes: Top your twice baked potatoes with pulled pork or shredded barbecue chicken for a fantastic and comforting main course.
- Southwestern Smoked Twice Baked Potatoes: Mix in black beans, corn, and diced green chilies for a Tex-Mex flavor profile.
- Vegetarian Smoked Twice Baked Potatoes: Skip the bacon and add sautéed mushrooms, spinach, and roasted red peppers for a meatless option.
Smoked Twice Baked Potatoes on the Grill
- 4 large Russet potatoes scrubbed and dried
- 3 tablespoons smoked beef tallow *Or substitute olive oil, avocado oil, or duck fat spray
- all-purpose seasoning, or a blend of coarse kosher salt and black pepper *We used Shake That All Purpose Seasoning
- 1½ cup sharp cheddar cheese shredded
- ¼ cup sour cream
- 2 oz cream cheese softened
- 2 tablespoons prepared creamy-style horseradish
- 2 tablespoons butter softened
- 6 slices bacon crispy cooked and chopped
- 2 green onions thinly sliced
- salt and pepper
- Preheat pellet grill or smoker to 250-275 degrees F. *I had my smoker set on 265 degrees F.
- Coat potatoes in a thin layer of beef tallow or oil. Liberally sprinkle all sides of the oiled potatoes with all-purpose seasoning or salt and pepper blend.
- Place potatoes directly on the grill grates, close the grill lid, and smoke for about 2½ hours. Potatoes are done when they are fork tender and soft when you squeeze them, or when an internal thermometer reads 205-210 degrees F.
- Carefully remove the smoked potatoes from the grill, and allow to cool about 10-15 minutes, or until you can handle them. While potatoes are cooling, add sour cream, butter, cream cheese, 1 cup of the shredded cheese, 4 slices chopped bacon, horseradish, and about 1½ sliced green onions to a large bowl. *Reserve the remaining cheddar cheese, chopped bacon, and green onion for garnish.
- When you can handle the potatoes, cut the top ¼ of the potato off lengthwise. Scoop out the flesh, adding it to the bowl with the other ingredients. Leave about ¼" of potato flesh all around the interior of the potato to keep the skins sturdy. As you're scooping out the potato, take care to not tear the skins as best as you can.
- Mix the potato flesh with the other twice baked potato ingredients until smooth and creamy. Add salt and pepper to taste. Add the filling back into the hollowed out potatoes, dividing it equally.
- Transfer the prepared potatoes to a baking sheet lined with aluminum foil. Smoke the potatoes at 250-275 for about 1 hour, or until the cheese is melted and inside is hot.
- Sprinkle remaining cheddar cheese, chopped bacon, and green onions on the top of the potatoes for garnish. Return to the smoker for an additional 10 minutes, or until the cheese is melted on top. Remove twice baked potatoes from the smoker and serve warm.