Smoked Hasselback Potatoes

• servings: 6 servings
• active time: 20 minutes
• total time: 2 hours 25 minutes

Ingredients

6 russet potatoes (larger bakers)

½ cup salted butter (melted)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

¼ teaspoon black pepper (ground)

1 cup Colby Jack or Cheddar cheese (shredded)

¼ cup bacon (cooked, crumbled)

sour cream

diced green onions, fresh oregano or parsley

more crumbled bacon or cheese

Directions

Prepare the grill for indirect smoking or the smoker for 250 degrees Fahrenheit.

Clean your potatoes by rubbing the skin with a scrub brush or wet cloth.

Place the potatoes on a cutting board. Place two chop sticks or wooden spoons on either side of each potato. Use a chef knife to slice the potatoes to 1/4-inch-thick slices until the knife reaches the chop sticks. This will keep the potato from falling apart.

Place the sliced potatoes into a cast iron skillet or aluminum pan.

In a small bowl, melt the butter.

To the butter, add the garlic powder and onion powder. Whisk to combine.

Brush the tops of the potatoes with about 1/2 of the butter mixture.

Then, sprinkle the salt and black pepper on the top of the potatoes.

Place the skillet on the preheated smoker smker rack or grill grates.

Smoke for 1 hour and 15 minutes. Open the lid and brush the potatoes with the remaining butter mixture.

Next, sprinkle the cheese and bacon over the potatoes, and cover the pan with aluminum foil. This is to keep the potatoes from drying out. Smoke for another 45-60 minutes, or until the cheese is fully melted.

The potatoes are ready when the internal temperature reaches 200 degrees Fahrenheit. The potato flesh should be easy to pierce with a fork.

Top with sour cream and chives (optional). Serve warm!

Nutrition

• Serving Size: 1
• Calories: 293 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Cholesterol: 29 mg
• Sodium: 587 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 12 g