Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his loaded twice baked potatoes, the side dish that steals the show!
WHAT YOU'LL LOVE
- Squeezing the ends of the baked potatoes to open them up gives easier access to the flesh than trying to scoop straight through a flat slit alone
- Leaving a thin layer of potato attached to the skin keeps the shells sturdy enough to hold and refill, rather than scooping them out completely and risking the skins tearing
- Whipping the filling in a stand mixer with a paddle attachment builds a smooth, creamy texture that hand-mashing alone wouldn't achieve as evenly
- Returning the filled, cheese-topped potatoes to the grill for a second bake melts the cheese and lightly browns the edges, finishing the dish with texture a single bake wouldn't develop
Twice Baked Potatoes
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
2 hours
Calories
498
Indulge in the deliciousness of this recipe for buttery twice baked potatoes, smoky bacon and bright green onion. Our Loaded Twice Baked Potatoes are guaranteed to be the star of your meal!
Ingredients
- 4 large Russet potatoes
-
extra virgin olive oil
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1/2 cup (1 stick) butter
- 1/4 cup half-and-half
- 1 cup sour cream, plus more for topping
-
1 tbsp Cattleman’s Grill Trail Dust All Purpose Seasoning
- 2 oz sharp cheddar cheese, grated
- 8 oz bacon, cooked, crumbled
- Green onions or chives, for topping
For the filling:
For topping:
Directions
Preheat your Yoder Smokers YS640 pellet smoker to 400ºF, set up for indirect grilling.
Place the potatoes on a sheet pan. Coat the potatoes in a thin layer of extra virgin olive oil, then season with the Cattleman’s Grill Trail Dust All Purpose Seasoning.
- Place the pan of potatoes on the second shelf or the grill and cook until tender all the way through, about 60-90 minutes. Remove from the grill.
- Slice the potatoes lengthwise along the top. Squeeze the ends of the potatoes to open them enough to access the flesh of the potatoes. Scoop out the majority of the flesh, leaving a thin layer attached to the skin. Leave the skins on the sheet pan.
- In the bowl of a stand mixer, combine the flesh of the potatoes, the butter, half-and-half, sour cream and Cattleman’s Grill Trail Dust All Purpose Seasoning. Whip the potato filling with a paddle attachment until creamy. Taste and adjust seasoning, as needed.
Scoop the filling back into the potato skins. Divide the grated cheddar among the potatoes, pressing it into the top of the filling. Return the pan to the grill. Cook another 20-30 minutes, until the cheese is totally melted and filling just begins to brown on the edges.
- Top each potato with crumbled cooked bacon, green onions and sour cream.
- Serve the Twice Baked Potatoes immediately, or hold warm for service.
Recipe Note
Recipe FAQ
Why squeeze the ends of the potatoes after slicing them open?
Squeezing gently opens up the slit further, giving easier access to scoop out the flesh than working through a narrow cut alone.
Why leave a thin layer of potato flesh attached to the skin instead of scooping it out completely?
That thin layer keeps the potato shells sturdy enough to hold their shape once they're refilled, rather than risking the skins tearing or collapsing without any structure left inside.
Why whip the filling in a stand mixer instead of mashing it by hand?
A paddle attachment builds a smoother, more consistently creamy texture throughout the filling than hand-mashing typically achieves, especially once the butter, half-and-half, and sour cream are all incorporated.
Why return the filled potatoes to the grill for a second bake after adding the cheese?
The second bake melts the cheddar fully and lightly browns the edges of the filling, giving the dish a finished texture that a single bake, before refilling, wouldn't produce.
How indoor-friendly is this recipe?
5 out of 5 — this bakes in a regular oven exactly the way it does on the grill; the pellet grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Squeeze-opened potatoes: Makes scooping the flesh easier than a narrow slit alone.
Thin-skin retention: Keeps the shells sturdy enough to refill and hold their shape.
Stand-mixer whipped filling: Builds smoother texture than hand-mashing.
Second-bake finish: Melts the cheese and browns the edges for added texture.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.73 oz
- per serving
- Calories
- 498
- Carbs
- 31 grams
- Protein
- 17 grams
- Fat
- 35 grams
- Sodium
- 810 milligrams
