{"id":104147,"date":"2025-02-22T22:47:06","date_gmt":"2025-02-22T22:47:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/the-best-smoked-stuffed-potato-on-the-planet\/"},"modified":"2025-02-22T22:47:06","modified_gmt":"2025-02-22T22:47:06","slug":"the-best-smoked-stuffed-potato-on-the-planet","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=104147","title":{"rendered":"The Best Smoked Stuffed Potato on the Planet"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"\">\n<h3><a href=\"https:\/\/barbecuebible.com\/category\/blog-categories\/flavors\/\">Flavors<\/a><\/h3>\n<p>\t\t\t\t<span class=\"byline\">By Steven Raichlen<\/span><\/p>\n<p>\t\t\t\t<img decoding=\"async\" src=\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2015\/06\/Potatoes-MMM-630x407.jpg\" alt=\"Smoked potatoes loaded with toppings\" class=\"post_img\"\/><br \/>\n                        <!-- Social Warfare Plugin --><br \/>\n\t\t\t\t\t\t                        <!-- End Social Warfare Plugin --><\/p>\n<p>\t\t\t\t<time>February 21, 2025<\/time><\/p>\n<p>Smoke-roasting is what I call a hybrid cooking method that combines indirect grilling with smoking.   In a nutshell, instead of baking the potato in the oven, you indirect grill it, adding <a href=\"https:\/\/amzn.to\/41sdtGE\" target=\"_blank\">hardwood chips or chunks<\/a> to the fire to generate smoke.<\/p>\n<p>And that technique is so effective, you\u2019re actually going to do it twice: once to cook the potatoes through, and again, to heat the stuffing.<\/p>\n<h2>Tips for Grilling Success<\/h2>\n<ul>\n<li><strong>Charcoal grill<\/strong>: Rake the coals to the sides and roast the potatoes in the center, adding soaked wood chips to the embers.<\/li>\n<li><strong>Kamado-style grill<\/strong>: Intersperse the wood chunks with the charcoal.<\/li>\n<li><strong>Gas grill<\/strong>: Place the wood chips in the smoker box (if your grill has one).   If not, position a couple of hardwood chunks under the grate directly over the burners (nestle them between the Flavorizer bars).<\/li>\n<li><strong>Pellet grill<\/strong>: Don\u2019t do anything special, because the smoking wood is already in the pellets.<\/li>\n<\/ul>\n<h2>Ingredients That Make It The Best<\/h2>\n<p>But I get ahead of myself, because we also need to talk about the flavorings.   There are five: each elevating the lowly potato to the next level.<\/p>\n<p>First, there\u2019s butter, because butter makes everything taste better.   Then there\u2019s sour cream, adding a delicate creamy acidity.   Next come chopped chives, because chives possess a more delicate onion flavor than scallions (but you can certainly substitute the latter).   I also like the gentle heat of diced jalapeno, but I\u2019ve made it optional.<\/p>\n<p>This brings us to the cheese\u2014cheddar in an ordinary stuffed potato\u2014smoked cheddar in <em>your<\/em> baker, because here at Barbecue Bible, smoke is what we\u2019re all about. <\/p>\n<p>Last, but not least, comes bacon, which enters the preparation twice.   First, you brush the potatoes with freshly rendered bacon fat to make the skins nice and crisp.   Then you add fried bacon slivers for an incomparable porky smokiness.   If you\u2019ve ever cheated with commercial bacon bits (not that anyone in this barbecue community would do that), real bacon will come as a revelation.   Just be sure to use a genuine smokehouse bacon, like <a href=\"https:\/\/amzn.to\/4bcaUvO\" target=\"_blank\">Neuske\u2019s<\/a> or Benton\u2019s\u2014not cheap commercial bacon, which is flavored with liquid smoke.<\/p>\n<p>No, I haven\u2019t forgotten the paprika and it goes on top to add color and one final blast of smoke flavor.   Because you\u2019re going to use pimenton\u2014smoked paprika from Spain.   (One good brand is <a href=\"https:\/\/amzn.to\/4hOFNsC\" target=\"_blank\">La Chineta<\/a>.) <\/p>\n<p>So here\u2019s a stuffed \u201cbaked\u201d potato that has smoke coming it at it from every direction: from the bacon, smoked cheese, pimenton, and of course from the hardwood you add to the fire. <\/p>\n<p>I venture to say it\u2019s the best baked stuffed potato on the planet.   If you don\u2019t agree, you can always pass me yours.<\/p>\n<p>&#13;<br \/>\n&#13;<\/p>\n<blockquote><p>Check out our <strong><a href=\"https:\/\/barbecuebible.com\/recipes\/\" target=\"_blank\" rel=\"noopener\">1000+ Recipes section<\/a><\/strong> here on Barbecue Bible.Com&#13;<br \/>\n&#13;<\/p>\n<p>Also, sign up for our <a href=\"https:\/\/barbecuebible.com\/bbq-newsletters\/\" target=\"_blank\" rel=\"noopener\">Up in Smoke newsletter<\/a> so you don&#8217;t miss any blogs and receive some special offers! PLUS get Raichlen&#8217;s Burgers! PDF for free!<\/p>\n<p>&#13;<br \/>\n&#13;<\/p>\n<p>Follow Steven on <a href=\"https:\/\/www.facebook.com\/stevenraichlen\" target=\"_blank\" rel=\"noopener\">Facebook<\/a>, <a href=\"https:\/\/www.instagram.com\/stevenraichlen\/\" target=\"_blank\" rel=\"noopener\">Instagram<\/a>, <a href=\"https:\/\/www.youtube.com\/@stevenraichlenofficial\" rel=\"noopener\" target=\"_blank\">YouTube<\/a>, <a href=\"https:\/\/www.tiktok.com\/@stevenraichlen\" target=\"_blank\" rel=\"noopener\">TikTok<\/a>, <a href=\"https:\/\/www.reddit.com\/r\/BarbecueBible\/\" target=\"_blank\" rel=\"noopener\">Reddit<\/a>, and <a href=\"https:\/\/www.pinterest.com\/barbecueBible\" rel=\"noopener\" target=\"_blank\">Pinterest<\/a>!<\/p>\n<p>&#13;<br \/>\n&#13;<\/p>\n<p>Check out our <a href=\"https:\/\/barbecuebible.com\/the-steven-raichlen-store\/\" rel=\"noopener\" target=\"_blank\">store<\/a> powered by BBQGuys! <\/p>\n<p>&#13;<br \/>\n&#13;\n<\/p><\/blockquote>\n<p>\t\t\t\t<br class=\"clear\"\/><\/p><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><script async src=\"\/\/www.tiktok.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Flavors By Steven Raichlen February 21, 2025 Smoke-roasting is what I call a hybrid cooking method that combines indirect grilling with smoking. In a nutshell, instead of baking the potato in the oven, you indirect grill it, adding hardwood chips or chunks to the fire to generate smoke. And that technique is so effective, you\u2019re [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":104148,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[47902,5552,13632,5521,47903,13221,47904,1389],"dealstore":[],"offerexpiration":[],"class_list":["post-104147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-baked-stuffed-potato","tag-planet","tag-potato","tag-recipe","tag-side-dish","tag-smoked","tag-smoked-potato","tag-stuffed"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Best Smoked Stuffed Potato on the Planet - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=104147\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Best Smoked Stuffed Potato on the Planet - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Flavors By Steven Raichlen February 21, 2025 Smoke-roasting is what I call a hybrid cooking method that combines indirect grilling with smoking. 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