Loaded Baked Potato
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Looking for something different? How about loaded baked potatoes made on your smoker?
Potatoes are perhaps one of the most versatile vegetables in the world, not to mention cost-effective. Who doesn’t love a hot, baked potato smothered in butter? But why not take it one step further?
How about smoking your potato for another layer of flavor. Yes? I wholeheartedly agree!
This smoky-loaded baked potato is enough to serve as a dish on its own nearly any time of day. The combination of steak, cheese, and mushrooms on top is a classic. Add an egg and you have breakfast!
Better still, while I use Rib Eye for this recipe, you have options for different, suitable beef including:
- Chuck Steak. This comes from a bone near ribeyes, so it tastes like one but is nowhere near as expensive.
- Flat Iron: Buttery and packed with flavor thanks to marbling.
- Poor Man’s Ribeye: Just like a ribeye but thinner, and treated the same.
-
Tri-Tip Sirloin: You don’t need a pretty steak when you plan to cut it up with a decent Chef’s knife.
Ingredients
- Russet Potatoes (1-2 per person)
- Olive oil
- Rib Eye Steak (Approximately 1# covers 6 potatoes)
- Marrow bones split open
- 12 oz. Mushrooms
- Butter (1 pat per potato or to taste)
- 2 cups Gruyere cheese
- Italian seasoning
- Salt & Pepper
- Chives – garnish
Directions:
- Turn your smoker to 400 F.
- Thoroughly wash the potatoes.
- Poke small holes in each potato on all sides using a fork.
- Coat the potatoes equally with olive oil.
- Place them directly into your preheated smoker.
- Close the lid for 45 minutes.
- While they cook, sprinkle your steaks and marrow bone with seasoning, salt, and pepper.
- Quickly sear on both sides, forming a crust (125F internal temperature). Take off of the heat.
- Remove the marrow bone when the center looks jelly-like.
- Gently fry the mushrooms until done.
- Split open each potato so you can easily fill it.
- Layer, in order: butter, cheese, mushroom, steak, marrow, cheese.
- Broil until cheese is ooey-gooey.
- Top with chives for your presentation.
Tips:
- Instead of steak use chicken, pork, ham, or bacon.
- Substitute green pepper and onions for mushrooms
- Change up your choice of cheese, and add a dollop of sour cream.
Pit Master’s Memo
Bone marrow is a fatty tissue inside a bone cavity. It’s filled with nutrients including iron, omega-3 fatty acids, and Vitamin A. In cooking, it adds a creamy, meaty flavor.
In my recipe, I roast them on the grill. But you can add bone marrow bones to broths, or even make a spread out of it. Once it’s cooked, blend it with parsley, thyme, salt, and pepper. Mix until smooth. Try it on barbecued vegetables!
Side Dishes
- Baked beans
- Cesar Salad
- Coleslaw
- Grilled veggies
- Smoked Deviled Eggs
- Smoked Oysters
From the Bar
- Lager
- Blush
- Brown Ale
- Cranberry juice with ginger ale
- Hibiscus Tea
- Manhattan
- Shandi
