Twice-Baked Planked Potatoes
Potatoes have always been the ultimate comfort food, whether fried, mashed, or baked until fluffy. This recipe was born from my love of both loaded baked potatoes and twice-baked potatoes, then taken one step further by finishing them on a cedar plank over the grill. The plank adds a gentle smokiness that transforms an already indulgent dish into something special. What sets this version apart is the bacon, which is no longer just a garnish but woven directly into the creamy mashed potatoes for salty, savory depth in every bite. The sharp cheddar melts across the top while the rosemary and scallion bring a touch of brightness to balance the richness. The result is a dish that feels rustic and indulgent at the same time, with the cedar smoke creating a campfire-style aroma that’s impossible to resist. This is the kind of side that holds its own next to a steak, ribs, or roasted chicken, but it’s also hearty enough to steal the show on its own.
Cedar-Planked Twice-Cooked Potatoes
4
10 minutes
35 minutes
420
American
Side Dish
This version of twice-cooked potatoes leans into both creaminess and smoke, elevating the familiar comfort of mashed potatoes. Bacon is folded right into the potatoes for depth, then more is sprinkled over the top to crisp alongside the cheese as it melts on the cedar plank. Cooking them over indirect heat infuses the dish with a woodsy note that complements the earthy russets and the bite of scallion and rosemary. What makes this recipe shine is the balance between indulgence and smoke: the butter and cream cheese deliver lush texture, the bacon adds savory crunch, and the cedar carries a subtle smoky perfume. By seasoning the potatoes with Revolution Barbecue SPG$ Rub, you get the perfect balance of salt, garlic, pepper, and just a touch of sweetness that ties everything together. This dish shows how an everyday side can be transformed with one simple technique, turning mashed potatoes into something unforgettable for your next cookout.
Ingredients
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- 4 medium russet potatoes, skin on, cut into 1-inch cubes
- 6 tablespoons unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature, cut into slices
- 1 tablespoon dried rosemary
- 1 scallion, white and green parts, thinly sliced
- 1 teaspoon Revolution Barbecue SPG$ Rub
- ⅓ cup whole milk
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- ⅓ cup shredded sharp cheddar cheese
- 6 slices bacon, chopped
Directions
- Cook the potatoes: In a medium saucepan on the stovetop over high heat, combine the potatoes with enough cold water to cover. Bring to a boil, then reduce the heat to medium and cook the potatoes for 15 to 20 minutes, until fork-tender.
- Cook the bacon while the potatoes boil: In a skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel–lined plate to drain. Chop into small pieces and set aside.
- Drain and dry the potatoes: When the potatoes are tender, drain them and return them to the saucepan. Place the saucepan over low heat and cook the potatoes for about 2 minutes, stirring, to remove any remaining moisture.
- Mash and season: With the pan still over low heat, mash the potatoes. Stir in the butter, cream cheese, rosemary, scallion, and Revolution Barbecue SPG$ Rub until fully incorporated. Add the milk and mix until the potatoes are creamy. Stir in half of the cooked bacon.
- Preheat the grill: Preheat the grill to medium heat (350°F) for indirect heat cooking by lighting only the heat source (or piling coals) across from where you will place the food. Add a handful of apple or hickory wood to your grill (if using).
- Plank and top: Mound the potatoes on the cedar plank, then top them with the cheddar cheese and the remaining cooked bacon.
- Grill the potatoes: Place the cedar plank on the indirect heat side of the grill, close the lid, and cook the potatoes for 20 minutes. When finished, the potatoes should have some brown edges and the cheese should be fully melted. Serve hot.
