Step 1

Fill the water bowl of your smoker 1/2 to 3/4 full. Place wood chips in the side tray. Preheat smoker to 275°F with the vent open.

Step 2

Coat the potatoes completely with olive oil. Place them on the rack of your smoker. Cook for 2 to 3 hours until soft in the center when pierced with a sharp knife. The internal temperature should be approximately 195°F. Refill the water bowl and wood chip tray as needed.

Step 3

While the potatoes are smoking, place the bacon in a sauté pan on medium-high heat and fry until browned and crispy, approximately 4 to 5 minutes. Drain on paper towels and set aside.

Step 4

Remove the smoked potatoes to a cutting board, leaving the smoker on. Allow them to cool until you can handle them.

Step 5

In a large mixing bowl, place the butter slices, bacon bits, and sour cream. Mix to combine.

Step 6

Using a sharp knife, slice each potato in half lengthwise. Carefully spoon out the insides, leaving a little of the potato in the skins so they retain a bowl-like shape. Place the potato flesh in the bowl with the butter mixture. Smash the potato mixture with a potato masher until all ingredients are well combined. Stir or fold in 1/2 cup of the cheese, milk, salt, pepper, and scallions.

Step 7

Place the skin shells on a foil lined baking sheet. Fill each one with equal portions of the smashed potato mixture. Top each stuffed potato shell with the remaining 1/2 cup of cheese.

Step 8

Place the pan of potatoes in the smoker and cook until warmed though and the cheese has melted, approximately 30 to 45 minutes.

Step 9

Serve the twice smoked and loaded potatoes with grilled, sliced steak and a green salad.