This has fast become one of my favorites. Either made in the smoker or
on the grill, they are delicious and impressive at BBQs'
And what's not to like about a take on twice baked potatoes.

Here's how it's done
http://www.kokoscornerblog.com/mycor...-potatoes.html
or
http://tinyurl.com/ycjs9wsv

In the meantime, here's the recipe.

Smoked Volcano Potatoes

2 russet potatoes
1/2 cup sour cream + 2 spoonfuls to top with before serving
1 cup of grated cheddar cheese (or your favorite cheese)
2 tablespoons of diced green onion
4 strips of bacon for wrapping potatoes
2 to 4 strips of bacon for potato filling
1/2 stick of butter

1. Preheat smoker to 250 degrees.
2. Wash potatoes, poke with a fork, cover in olive oil and salt, wrap
in foil, and place on rack.
3. Smoke potatoes for 2.5*3 hours or until slightly tender.
4. Cut the top of potato off and scoop out potato filling. Leave
enough potato intact for support.
5. In a separate bowl, mix potato filling with chopped bacon, butter,
sour cream, and cheese.
6. Wrap potatoes with bacon securing with toothpicks.
7. Fill potatoes with filling – top with cheese.
8. Place back in smoker for 45 minutes – 1 hour.
9. Top with sour cream and green onion (sour cream will heat and run
down the side of potato).
10. Enjoy!
Masterbuilt smokers recipe

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

koko > wrote in news:9b4mkc9hadpa8nv6nlrbrcvasal9pt4e9k@
4ax.com:

> http://tinyurl.com/ycjs9wsv

H'mmm, my kitchen timer doesn't go to two decimal places. But I might just
round down to 2 1/2 hours instead of 2.53. I'll try it and let you know
<insert your choice of smileys here...>.

Seriously, what kind of wood did you use for the smoking?

Am Donnerstag, 22. Juni 2017 09:30:37 UTC+2 schrieb Alan Holbrook:
> koko > wrote in news:9b4mkc9hadpa8nv6nlrbrcvasal9pt4e9k@
> 4ax.com:
>
> > http://tinyurl.com/ycjs9wsv
>
> H'mmm, my kitchen timer doesn't go to two decimal places. But I might just
> round down to 2 1/2 hours instead of 2.53. I'll try it and let you know

You may even round up to 3 hours...

> <insert your choice of smileys here...>.

Likewise.

Bye, Sanne.

On Thu, 22 Jun 2017 02:30:26 -0500, Alan Holbrook >
wrote:

>koko > wrote in news:9b4mkc9hadpa8nv6nlrbrcvasal9pt4e9k@
>4ax.com:
>
>> http://tinyurl.com/ycjs9wsv
>
>H'mmm, my kitchen timer doesn't go to two decimal places. But I might just
>round down to 2 1/2 hours instead of 2.53. I'll try it and let you know
><insert your choice of smileys here...>.
;-)
>
>Seriously, what kind of wood did you use for the smoking?

I think it was pecan with a little cherry. I need to start keeping
records because I like experimenting with the different wood.
I have a tendency to use the milder sweeter wood for vegetables and
chicken and stronger wood mixed with some milder wood for red meats.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry