Loaded Baked Potato
Loaded Baked Potato
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.
Loaded Baked Potatoes: 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
- 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.
- 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 for Loaded Baked Potatoes
Smoked Deviled Eggs
From the Bar
Cranberry juice with ginger ale