I love these taters.
I prefer Yukon Gold, but I had russets on hand.
First I boil them skins on. I feel they take smoke better when they're tender. Then hollow them a bit reserving the waste, and put them on the smoker for 1 hour.
Boiled 2 peeled taters and mashed together with waste from hollowed out potatoes, lots of fresh crushed garlic, butter and a bit of cream, Parmesan cheese, salt and pepper.
Filled smoked taters with mashed until heaping, broiled in the oven till some brown appears.
Served with melted cheddar cheese sauce and sour cream.
I prefer Yukon Gold, but I had russets on hand.
First I boil them skins on. I feel they take smoke better when they're tender. Then hollow them a bit reserving the waste, and put them on the smoker for 1 hour.
Boiled 2 peeled taters and mashed together with waste from hollowed out potatoes, lots of fresh crushed garlic, butter and a bit of cream, Parmesan cheese, salt and pepper.
Filled smoked taters with mashed until heaping, broiled in the oven till some brown appears.
Served with melted cheddar cheese sauce and sour cream.
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