Smoky Baked Stuffed Potatoes
Traditional twice-baked potatoes are good enough. But as usual, we wanted something better than that.
Why This Recipe Works
To make the perfect smoked stuffed potatoes, we hollowed out baked russet potato shells; brushed them with melted butter; mixed the scooped flesh with shredded Colby Jack cheese, half-and-half, chives, butter, and plenty of salt and pepper; and divided it equally among the buttered shells. (At this point the potatoes could be refrigerated for up to 24 hours before grilling). Next, we grilled the potatoes away from the main heat source (a packet of soaked wood chips helped build smoky flavor) for 20 minutes before sprinkling them with more Colby Jack. In about 15 minutes, the cheese had melted and the potatoes were ready to be served.
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