Smoked Loaded Baby Baked Potatoes
There is something special about a loaded baked potato sitting next to a great plate of barbecue. It is one of those side dishes that never goes out of style because it brings together creamy potatoes, melted cheese, crispy bacon, cool sour cream, and fresh green onions in every bite. These smoked loaded baby baked potatoes take everything people love about the classic and shrink it into a perfectly portioned side dish that is just as comfortable alongside smoked brisket as it is with burgers, ribs, grilled chicken, or pork chops.
Using baby Yukon Gold potatoes gives this recipe a naturally buttery flavor and creamy texture that simply cannot be matched. As they slowly cook in the smoker, the skins become lightly seasoned while the centers turn soft and fluffy. Revolution Barbecue Texas Beef BBQ Rub adds layers of sea salt, cracked black pepper, garlic, onion, and paprika that complement the potatoes without overpowering them. The result is a barbecue side dish that looks familiar, tastes comforting, and always seems to disappear before anything else on the table.
Smoked Mini Loaded Baked Potatoes
Every barbecue needs a great potato side, and these smoked mini loaded baked potatoes have become one of our favorites. They're everything you love about a classic loaded baked potato, just scaled down into the perfect two- or three-bite package. They're easy to serve, easy to eat, and they always disappear before the platter of barbecue is empty.
Baby Yukon Gold potatoes develop a rich, buttery texture after a couple of hours in the smoker, while Revolution Barbecue Texas Beef BBQ Rub seasons the skins with sea salt, cracked black pepper, garlic, onion, and paprika. The smoked potato filling is mixed with butter, sharp cheddar cheese, bacon, sour cream, and green onions before being spooned back into each potato and finished on the smoker until hot and creamy. A final dollop of sour cream with crispy bacon and fresh green onions gives these little potatoes the same classic look everyone expects from a loaded baked potato.
- Author
- Glenn Connaughton
- Prep Time
- 15 minutes
- Cook Time
- 2 hours
- Servings
- 6
- Category
Side Dish
- Cuisine
- American
Ingredients
- 1 (1½-pound) bag baby Yukon Gold potatoes
- 1 tablespoon olive oil
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 tablespoons butter, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sour cream
- 3 slices bacon, cooked until crispy and chopped
- 3 tablespoons chopped green onions
- 1/4 cup sour cream
- 1 slice bacon, cooked until crispy and chopped
- 1 tablespoon chopped green onions
Directions
- Preheat the Smoker: Preheat your smoker to 225 degrees Fahrenheit.
- Season the Potatoes: Place the baby Yukon Gold potatoes into a medium bowl. Drizzle with the olive oil and gently toss until evenly coated. Sprinkle the Revolution Barbecue Texas Beef BBQ Rub over the potatoes and continue tossing until every potato is evenly coated.
- Smoke the Potatoes: Arrange the potatoes in a single layer on a baking tray or grill-safe pan. Smoke for 1½ to 2 hours, or until a paring knife slides easily into the center of the potatoes.
- Prepare the Potatoes: Remove the potatoes from the smoker and allow them to cool just enough to handle comfortably. Using a paring knife, cut a shallow slit lengthwise across the top of each potato. Using a small spoon or melon baller, carefully scoop out about half of the potato flesh, leaving enough around the sides and bottom for each potato to hold its shape.
- Make the Filling: Place the scooped potato into a medium bowl. Add the butter, shredded sharp cheddar cheese, 1/4 cup sour cream, the chopped bacon from 3 slices, and the 3 tablespoons of chopped green onions. Mix until creamy and well combined.
- Fill the Potatoes: Spoon the filling back into each potato, mounding it slightly above the opening to resemble a classic loaded baked potato.
- Finish the Potatoes: Increase the smoker temperature to 325 degrees Fahrenheit. Return the potatoes to the smoker and cook for 10 to 15 minutes, or until the cheese is melted and the filling is heated through.
- Add the Loaded Toppings: Remove the potatoes from the smoker. Top each potato with about 1/2 to 1 teaspoon of sour cream, then sprinkle with the reserved chopped bacon and reserved green onions. Serve immediately.