Smoked Cheesy Potatoes The Food Hussy
Instructions. Preheat smoker to 350 degrees Fahrenheit according to manufacturer's directions. Spray a 9" x 13" foil pan with non-stick spray. In a large bowl combine the potato mixture. Pour into prepared foil pan. In a small bowl combine crushed corn flakes and butter.
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Place the potatoes in a bowl or plastic bag. Mix olive oil, garlic, salt, pepper, and dried herbs with the potatoes. Marinade for at least 1 hour. The longer the potatoes marinate the better so overnight in the refrigerator alongside marinated meats is ideal. Preheat the smoker for at least 10 minutes at 225°F.
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Step Two: Mix the cheese filling in a large bowl and divide it between the potato skins. Sprinkle with the additional shredded cheese. Step Three: Add the potatoes to the smoker. We chose to cook them on a disposable aluminum tray for easier cleanup. Step Four: Turn up the heat so the cheese on top of the potatoes browns.
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Rinse and dry potatoes. Cut your potatoes in 1-inch sized cubes. Combine the potatoes with olive oil, salt, and pepper in a bowl. Toss to coat all the potatoes. Place the potatoes on some foil and fold in each side to make some handles. The foil also helps to easily transfer the potatoes to the smoker. Smoke the potatoes for up to 2 to 3 hours.
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While smoking, preheat your oven to 350 degrees (this can also be done on a grill on indirect heat). Remove potatoes from the smoker and cover with foil. Bake in the oven for one hour. Remove the foil after an hour and continue to bake for another 25 minutes or until the potatoes are fork tender.
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Prepare the potatoes. Preheat a 12 inch cast iron skillet over medium heat. Add 2 tablespoons butter to the pan and melt. Add the onions to the pan and cook, stirring frequently, until translucent, about 7-9 minutes. Add the minced garlic to the pan and stir. Cook for 1-2 more minutes or until the garlic is fragrant.
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Place the cheesy potatoes on smoker, and smoke for about an hour if smoking at 225 degrees. If smoking at a lower temperature, the time will increase, and the cooking time will decrease if smoking at a higher temperature.
Smoked Cheesy Potatoes The Food Hussy
Grease the 9 x 13 pan with butter. Set aside. In a medium saucepan, on medium to high heat melt the butter. Saute onions, until they are just soft (~ 4 min). Once the onions are soft, add the garlic and saute for another 2-3 minutes. Stir in the flour and mix well.Slowly, add the chicken stock; while continuing to mix.
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Step 8: Fold the aluminum foil to make a pouch. Poke a couple of holes in the top of the foil. 9th Step: Place the potatoes pouch on the pellet smoker. Step 10: At about 30 minutes, give the foil pouch a shake and gently toss a little bit too shake up the potatoes. Be careful not to puncture the foil.
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Smoke. Place the pan of potatoes on the smoker, close the lid, and cook for 1 hour. Cover the pan tightly with foil and bake for an additional 90 minutes, or until potatoes are tender. Broil (Optional). For a crispy, bubbly top, remove the foil and broil the top of the potatoes in your oven for 2-3 minutes.
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As a general rule, expect to smoke whole potatoes for 2 to 2.5 hours at 225 Fahrenheit and cubed potatoes for 1.5 to 2.5 hours. Use an instant-read thermometer to check doneness, taking them out when their internal temperature sits between 205 °F and 210 °F. Smoked potatoes at 225F.
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Transfer to a large mixing bowl. Cook the pound of bacon, set aside to drain and cool, then crumble and add to the bowl with the potatoes. Cut both of the blocks of cheese into 1/2 inch cubes, and add to the mixing bowl with the potatoes and bacon. Add the remaining ingredients to the bowl and mix to combine.
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Step 4. Brush the potatoes with a little olive oil, then dip them in the spice mixture until they are perfectly coated. Step 5. Place the potatoes in the smoker at 225º F. Smoke for three hours for a medium-size potato or until they are tender on the inside and golden brown and crispy on the outside. Step 6.
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Preheat smoker to 225 degrees. Place sheet pan filled with potatoes in smoker. Do not cover. Smoke spuds for 2 hours, or until they are fork tender and golden brown on the edges. If potatoes are not crispy on the edges after 2 hours, crank up the heat to 350 degrees and cook until crispy (about 15 minutes or so).
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Step 1 - Cook the Potatoes. Preheat your smoker to 275°F. Cook the potatoes in boiling water and then remove from the heat allow to cool. Cook bacon, set aside cool, then dice and add to the bowl with the potatoes. Shred all the cheese , and add 3/4 of it to the mixing bowl with the potatoes and bacon. Add the butter to potato mix and stir.
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Spray a half sized aluminum pan (12.75″ x 10.375″ x 2.562″) with non-stick cooking spray. In a bowl, mix together the 1/4 cup melted butter, cream of chicken soup, and sour cream together. Once combined, add in the milk, green onion, shredded cheese, garlic salt, and pepper if desired.
