Smoked Potatoes Recipe
6 Russet Potatoes
5 Tbsp olive oil
2 tsp sea salt
6 Tbsp butter
6 Tbsp sour cream
6 Tbsp shredded Coby jack cheese
1 Tsp chive
Bradley Smoker Settings:
Cook time: 2 hours minutes
Smoke time: 2 hours
Cook temp: 230ºF
Wood Bisquette flavor: Mesquite
Preheat your smoker to 230ºF and set the wood to smoke for 2 hours. I used Mesquite wood for my smoked potatoes.
Clean off your potatoes under water and dry them off.
Poke holes into your potatoes using a fork on each side so the potato does not explode in your smoker.
Coat each potato with olive oil on the skin (this will help the potatoes retain moisture).
Sprinkle each potato skin with sea salt (some will fall off and that’s okay)
It’s time to smoke! Place the potatoes on your Bradley Smoker and cook for 2 hours or until you can easily pierce with a fork.
Add your toppings of your choosing. I used butter, sour cream, shredded cheese, homemade BBQ sauce, and chopped chives. Place back in the smoker for 5 minutes or until the cheese is melted.
Recipe By: Moody Foodie Tulsa
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now