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Smoked Potato Skins

Smoked Potato Skins

Crispy, cheesy, and loaded with smoky flavor, these smoked potato skins from Bear Mountain ambassador Katherine Salom are a classic app taken to the smoker. Russet potatoes get a wood-fired bake, crisped with bacon grease, then piled high with bacon and melty cheese for the ultimate crowd-pleasing appetizer.

Prep

20 minutes

Cook time

1 hour 15 minutes

Serves

8–12 potato skins

Steps

  1. Preheat your smoker to 400°F.
  2. Pierce the potatoes several times with a fork. Lightly coat with oil, then season on all sides with kosher salt and garlic powder.
  3. Smoking with Bear Mountain BBQ Southern Blend, place the potatoes directly on the smoker grates and cook for about 45 minutes, or until tender when pierced with a fork. Remove from the smoker and allow to cool until easy to handle.
  4. While the potatoes cool, cook the bacon in a skillet until crispy. Reserve the bacon grease, then chop the bacon and set aside.
  5. Slice the cooled potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer inside the skins for structure.
  6. Brush the inside of each potato skin with reserved bacon grease and sprinkle with all-purpose BBQ seasoning.
  7. Return the potato skins to the smoker, cut-side up, and cook for 10–15 minutes, until they begin to crisp around the edges.
  8. Remove from the smoker and fill each skin with chopped bacon and freshly grated Colby Jack cheese.
  9. Place the loaded skins back on the smoker and cook for another 10–15 minutes, until the cheese is melted and bubbly and the skins are crispy.
  10. Garnish with sliced green onions and serve warm with sour cream if desired.

Ingredients:

  • Bear Mountain BBQ Southern Blend
  • 8 russet potatoes, washed and scrubbed
  • Olive oil or avocado oil
  • Kosher salt
  • Garlic powder
  • 1 package bacon
  • Reserved bacon grease
  • All-purpose BBQ seasoning
  • 16 oz freshly grated Colby Jack cheese
  • Green onions, sliced
  • Sour cream

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Smoked Potato Skins

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