Brad's great for any BBQ sides
Twice baked potatoes and smoked jalapeño poppers. I put quite a bit of smoked paprika in the potatoes to give a good smoky flavor, but be sparing in the peppers they will have plenty of smoky flavor. The pineapple in the peppers adds a unique dynamic to the dish.
- For the potatoes
- 6 large baked potatoes
- 1/2 lb bacon, chopped and cooked until just crispy
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- 6 scallions, sliced thin
- Garlic powder, smoked paprika, black pepper, and sea salt
- 6 tbs butter
- Whole milk
- For the jalapeños
- 18 large jalapeños, cut in half and seeds removed
- 16 Oz cream cheese, room temp
- 3 cloves minced garlic
- White pepper, smoked paprika, 1/2 tsp each
- 1 small can crushed pineapple
- 1-1 1/2 lbs thin sliced bacon
For the potatoes, cut baked potatoes in half. Spoon out all of the insides so you have just a little potato around the skins. Place in a large mixing bowl.
If potatoes are warm add butter, if cold melt butter and add. Add rest of ingredients except seasoning and milk.
With a hand mixer, mix filling on low speed. While mixing, slowly add milk until mixture is smooth and creamy. Season to taste.
Spoon mixture back into potato skins. Bake at 350 until potatoes are slightly browned on top.
For the jalapeños, mix all ingredients in a mixing bowl except jalapeños and bacon.
Spoon mixture into jalapeños and wrap with a whole slice of bacon. Place on smoker racks.
Smoke at 150-175 degrees under heavy smoke for 2 hrs. Remove and place in a baking dish. Finish in the oven until bacon is crisp and peppers are tender.
Serve with your favorite BBQ meal. Enjoy.
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