These twice-smoked loaded baked potatoes are a flavor-packed twist on a comfort classic.

Halved russet potatoes are slow-smoked until fork-tender with perfectly seasoned skins. Then they’re filled with cheddar, sour cream, smoky bacon, and more before heading back into the smoker to crisp up and soak in one last hit of smoke.

Serve these with our smoked flank steak or reverse-seared Tomahawk steak for the ultimate steak dinner at home.

Twice-smoked loaded baked potatoes

I love making these for backyard gatherings, tailgates, or just a slow Sunday smoke session.

I like to smoke the bacon while the potatoes are cooking for even more smoke flavor.

These aren’t just a side either. They can easily hold their own as a full meal when you top them with brisket, pulled pork, smoked baked beans, or whatever BBQ leftovers you have hanging around.

Ingredients you’ll need

• Russet potatoes – Russets are rich in starch and low in moisture. Once baked, they have a fluffy, light interior, perfect for scooping, mashing, and loading up with fillings. You could also use Yukon gold.
• Bacon – I used thick-cut bacon, I like the way it crisps up, and you can really taste it. But any bacon will work.
• Cheddar Cheese – I used an Irish cheddar cheese, however, any cheddar works.
• Parmesan – I love to use Parmesan cheese to really bring all the flavor forward and give the potatoes that crispy crust on top.
• Sour cream – Sour cream is what makes this recipe! It perfectly hydrates the potatoes yet helps the filling keep its form.
• Heavy cream – The heavy cream compliments the sour cream and assists in hydration. You can also use milk or half and half.
• Green onion and fennel – Green onion gives this recipe that “loaded baked potato” flavor we know and love. I like to incorporate fennel in the filling and garnish to add a little more brightness and crunch.
• SPG rub – Our homemade steak rub is a simple combination of salt, peppers, and garlic.

Equipment you’ll need

• Smoker – I used my Traeger Ironwood Pellet Grill. Any grill will work as long as you can cook the potatoes at indirect heat and can reach the following temperatures: first smoke at a medium-high 275°F, second smoke at 325°F.
• Pellets – I suggest using hickory, oak, or mesquite pellets. I used the Traeger Grills Signature Blend Pellets.
• Baking rack and sheet pan: I used a baking sheet for the potatoes and used a wire rack to cook the bacon.

How to make twice-smoked loaded baked potatoes

1. Preheat your Pellet Smoker

Preheat your pellet smoker to 275°F.

2. Prep the SPG rub

Combine the salt, peppers, and granulated garlic in a bowl or lidded jar until well combined.

I haven’t added specific quantities for using the rub. It will be used to season the potato halves, the bacon, and the potato stuffing. I suggest adding a little and tasting, and going from there for the stuffing, as the cheese and bacon will add a lot of salty flavor to it as well.

3. Prep the potatoes

Typically, when making smoked baked potatoes, each potato is kept whole and individually wrapped. This recipe bucks the trend!

Start by cutting the potatoes in half. Then, coat them with neutral cooking oil and season them all over with the SPG rub.

4. First smoke

Place the seasoned potatoes on a baking sheet and place them on the grill. Cook the potatoes for one hour at 275°F, or until fork tender.

Once cooked, remove from the smoker and let cool down enough to handle.

5. Prep the bacon

Put your bacon strips on a wire rack and season with a sprinkle of SPG rub.

If your grill has a top shelf, place the wire rack directly over the potatoes. If not, put it next to them.

The bacon needs to cook for 45 minutes at 275°F or until crispy.

Once cooked, remove from the smoker and let cool down enough to handle.

6. Increase the smoker temp

Increase the temperature of the smoker to 325°F.

7. Prep the filling

Shred your cheeses. Set aside about a ½ cup of each for topping.

Dice the bacon. Set aside enough to top each potato.

Dice the green onions and fennel. Set aside enough green onions to top each potato.

Take your time with the next part. You don’t want to break the skin on the potatoes.

Using a spoon, scoop out the flesh from each potato half, leaving about a ¼-inch wall to keep the skins intact. Transfer the scooped flesh to a large bowl.

To the bowl, add the heavy cream, sour cream, Dijon mustard, bacon, cheeses, green onions, and fennel. Mix until combined.

Have a taste, then add as much or as little SPG seasoning you like. Mix until combined.

8. Fill the potatoes

Fill the potato skins with that cheesy and delicious filling. I like to stack the filling high, because life is short.

Top the potatoes with extra cheese, bacon, and green onion. I like the parmesan cheese to go on last to give the potatoes a nice crispy outer texture.

9. Second smoke

Place the potatoes back on the smoker at 325°F and cook until the cheese is melted and crispy, about 15-20 minutes.

Store and reheat

Baked potatoes store really well for a couple of days, covered in the fridge.

You can reheat them by popping them in a warm oven or BBQ, or if you must, the microwave.

What to serve with smoked loaded potatoes

Anything! We love potatoes cooked this way. Rich, smoky, and ridiculously satisfying, they’re a perfect match for bold mains like smoked brisket, pulled pork, or sticky BBQ ribs.

More smoked potato recipes to try

Crispy Smashed Potatoes on the Grill

Loaded Potato Salad

Smoked Beer Mustard Potatoes

Smoked Garlic Mashed Potatoes

If you try this recipe, please leave a rating and comment below. We’d also love to hear what you stuff in your baked potato.

Print

Twice Smoked Loaded Baked Potatoes

Halved, smoked, stuffed, and smoked again, these twice smoked loaded baked potatoes are the ultimate BBQ side, packed with cheese, bacon, sour cream, and bold, smoky flavor.

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 people

Calories 846kcal

Author Rosalie Bradford

Ingredients

• 4 Russet potatoes halved, lengthwise
• neutral cooking oil e.g. avocado or canola for rubbing over the potatoes
• 1 lb thick-cut bacon
• 2½ cups cheddar cheese shredded (reserve ½ cup for topping)
• 1 cup Parmesan cheese shredded (reserve ¼ cup for topping)
• 1½ cups sour cream
• 1 tbsp Dijon mustard
• ¼ cup heavy cream
• ½ cup green onion chopped (reserve 2 tbsp for garnish)
• ¼ cup fresh fennel bulb chopped (optional, reserve some for garnish)

Steak rub

• 1 tbsp ground black pepper see note 1
• 1 tbsp cracked black pepper
• 1 tbsp kosher salt
• 1 tbsp granulated garlic

Instructions

• Preheat your smoker to 275°F.
• Slice the potatoes in half lengthwise. Lightly coat each half with neutral oil and season generously with the SPG rub. Place cut-side up on a baking sheet.
• Transfer the sheet to the smoker and cook at 275°F for about 1 hour, or until the potatoes are fork-tender and the skins are slightly crisp.
• While the potatoes are cooking, lay the bacon strips on a wire rack over a sheet pan. Season lightly with SPG. Smoke at 275°F for 45 minutes or until crispy. Dice once cooled.
• Let the smoked potatoes cool just enough to handle. Carefully scoop out the flesh, leaving a ¼-inch wall to maintain the shell’s structure. Add the flesh to a large mixing bowl.
• Bump the smoker up to 325°F for the second cook.
• To the bowl with the scooped potato, add sour cream, heavy cream, Dijon mustard, most of the cheddar and Parmesan, chopped bacon (reserving some for topping), most of the green onions and fennel, and another light sprinkle of SPG. Mix until smooth and creamy.
• Spoon the filling back into the potato shells, mounding it high. Top with reserved cheeses, bacon, green onion, and fennel.
• Return the stuffed potatoes to the smoker. Cook at 325°F for 15–20 minutes, or until the cheese is bubbling and golden with crisp edges.
• Remove from the smoker and top with a final sprinkle of fresh green onion and bacon. Serve hot as a smoky, satisfying side dish.

Notes

1. Why Use Both Ground and Cracked Pepper?

I use both ground and cracked black pepper in the SPG rub. The ground pepper blends evenly into the potato filling for consistent seasoning, while the cracked pepper adds texture. Using both isn’t essential but I think it tastes better.

2. SPG seasoning quantities

I haven’t added specific quantities for using the rub. It will be used to season the potato halves, the bacon, and the potato stuffing. I suggest for the stuffing, add a little and taste, and go from there, as the cheeses and bacon will add a lot of salty flavor.

Nutrition

Calories: 846kcal | Carbohydrates: 34g | Protein: 32g | Fat: 65g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 2270mg | Potassium: 955mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1234IU | Vitamin C: 11mg | Calcium: 635mg | Iron: 2mg