Step 1

Preheat your pellet grill or smoker to 350°F.

Step 2

Wash the potatoes and pat dry. Poke a few holes in each potato. Rub with oil and coat with the kosher salt.

Step 3

Put the potatoes onto the grill and let cook for 30-45 minutes, or until they are tender when pierced with a skewer.

Step 4

Remove from the grill and let cool for 5-10 minutes.

Step 5

Lay the potatoes down and cut a oval-shaped opening in the top. Scoop out as much of the insides as you can without piercing the skin. Put the insides into a bowl. Discard the skin from the top you cut off.

Step 6

Mix the butter, sour cream, 1 cup shredded cheddar, and the chopped bacon bits into the scooped out potatoes. Mix until incorporated. Taste, and add salt as necessary.

Step 7

Spoon the potato mixture back into the potato skins and make sure they are heaped out the top.

Step 8

Put the potatoes onto a grill-safe baking sheet and top with the remaining shredded cheese.

Step 9

Put the potatoes back onto the grill and let them cook for 15-20 minutes, or until all the cheese is melted.

Step 10

Remove and serve hot.