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Tuesday, May 8, 2012

Smoked Potatoes

Photo courtesy Taste of Home
   My hubby has a new toy, so we're trying all kinds of things smoked. Success has been moderate - somethings good, some not bad, but . . . there is practice in our future. Recently we tried something simple - potatoes. I found all kinds of ideas for double stuffed potatoes, potato skins and more, but we opted for the basic, smoke instead of bake. 
   Because we wanted the potatoes to actually absorb some of the smoke, we pricked the skins and them microwaved them for just a few minutes so that they'd be slightly warm and pick up the smoke better. 
   We were pleased with the results, large warm potatoes covered in butter and flavored by a hint of smoke. A little smoked cheddar grated on top of this spud would set this over the top.

Smoked Potatoes
2 large baking potatoes
olive oil
kosher salt
cracked black pepper
Optional toppings - bacon bits, grated cheese, chives, or sliced green onions

    Wash potatoes. With small knife or fork, prick holes randomly around skin. Microwave 2 minutes each side, just to warm while coals are heating (4-6 minutes total).
    Drizzle olive oil over potatoes and sprinkle with salt and pepper.
    When coals are ready, wood chips are in and smoke is flowing, put potatoes over hottest part of grill. Let smoke for 30-45 minutes and then flip. Cook another 30-45 minutes (depending on size of potato). Squeeze potatoes with tongs. When they squeeze easily, they are done.

   (The potatoes have now absorbed the smoke flavor, so if additional cooking is required for softness, especially if you have some HUGE potatoes, finish them off in the oven or microwave.)
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