Directions

1. Preheat your Yoder Smokers YS640 pellet smoker to 400°F, set up for indirect grilling. Place the potatoes on the second shelf, and cook until tender all the way through, about an hour to and hour and a half. Remove from the cooker.
2. Cut the potatoes in half, lengthwise. Scoop out the majority of the flesh, leaving a thin layer attached to the skin. Set the skins aside.
3. In a mixing bowl, combine the flesh of the potatoes, the butter, half and half, one quarter cup of sour cream and Cattleman’s Grill Steakhouse Seasoning. Mix well with a hand mixer. Taste and adjust seasoning with salt, as necessary.
4. Scoop the filling back into the potato skins. Divide the grated cheddar among the potato halves, pressing it into the top of the filling. Place on a sheet pan. Place the pan on the main cooking grate of the smoker. Cook another 20-30 minutes, until the cheese is totally melted and filling just begins to brown on the edges.
5. Top each potato with sour cream, crumbled cooked bacon and chives.

6. This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

7. Russet potatoes cooked open on the grill form a nice crust on the skin that really allows them to hold up to their fillings later.

   

8. Plenty of sour cream, half and half, and butter for a creamy filling.

9. Topped with sharp cheddar and it’s back on the grill!