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    Smoked Spud Skins


    Source of Recipe


    "Smoke & Spice" by Cheryl Alters Jamison and Bill Jamison

    List of Ingredients




    8 Baking potatoes
    Butter or olive oil
    1 tb Savory BBQ rub
    3/4 c Monterey jack or cheddar cheese grated
    Sliced green onions garnish

    Recipe



    Bake or boil the potatoes until tender. Then cut in halves or quarters and scoop out to leave a 1/4-inch to 1/2-inch shell. (Reserve the scooped-out portions for mashed potatoes or another use.)

    Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees F. Rub the potato skins with a thin coat of butter or oil. Sprinkle the skins, inside and out, with the rub or other dry spice mixture.

    Transfer the skins to the smoker and cook for 55 to 65 minutes, until they are browned and crispy. Sprinkle the cheese over the skins and cook for an additional couple of minutes, until the cheese melts. Top with the green onions. Serve piping hot. Serves 4.

 

 

 

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