Smokehouse Baked Potato Recipe
Stuffed with everything that comes with our Loaded Baked Potato, then topped with your choice of smoked meat and house BBQ sauce.
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Ingredients
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Baked Potatoes
Loaded Potato Filling
Smokehouse Topping
Method
Baked Potatoes
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and dry thoroughly.
- 2
Prick each potato several times with a fork. Rub potatoes all over with olive oil, then season with coarse salt and black pepper. Place potatoes directly on a wire rack set on a baking sheet (or directly on the oven rack with a tray beneath to catch drips).
- 3
Bake for 50–60 minutes, until skins are crispy and an inserted skewer or knife meets little resistance. Cooking time will vary by potato size. Remove from oven and let cool slightly (5–10 minutes) so they are safe to handle.
Loaded Potato Filling
- 4
While potatoes bake, prepare the filling. Place cooked bacon on a paper towel, let cool and crumble into small pieces (or chop). Shred cheddar and slice green onions.
- 5
In a medium bowl, combine softened cream cheese and butter. Beat (with a whisk or fork) until smooth. Stir in sour cream and milk until the mixture is creamy and spreadable.
- 6
Add 1 cup shredded cheddar, crumbled bacon (reserve about 2 tbs for garnish), sliced green onions (reserve 1 tbs for garnish), salt, and 1/2 tsp black pepper. Mix thoroughly and taste; adjust seasoning if desired.
- 7
When potatoes are cool enough to handle, slice each potato lengthwise about three-quarters through. Gently push the ends toward each other to open the potato. Use a spoon to scoop/mash the interior slightly, leaving a sturdy skin shell.
- 8
Spoon an even portion of the prepared loaded filling into each opened potato, mounding slightly.
Smokehouse Topping
- 9
If using chilled smoked meat, warm it gently: place shredded/sliced smoked brisket or pulled pork in a skillet over low heat with 2–3 tbs BBQ sauce and a splash (1–2 tbs) of water or beef/chicken broth to moisten; warm 4–6 minutes, stirring until heated through. If meat is already hot from a smoker, simply toss with BBQ sauce to coat.
- 10
Spoon an even portion (about 1/2 cup) of the warmed smoked meat over each filled potato. Drizzle additional house BBQ sauce over the meat if desired.
- 11
Sprinkle remaining 1/2 cup shredded cheddar over the top of each potato. Place potatoes under a broiler or in a hot oven (450°F/230°C) for 2–4 minutes until cheese melts and begins to brown—watch closely to avoid burning.
- 12
Remove potatoes from oven, garnish with reserved bacon crumbles, reserved sliced green onions, and chopped fresh parsley if using. Serve immediately.