Smoked Hasselback Potatoes
Baked potatoes, sliced, brushed with garlic butter and stuffed with melted cheese prepared on the smoker.
- 4 russet potatoes medium sized, washed and dried
- 1/4 c. butter melted
- 2 tsp minced garlic
- 8 slices sharp cheddar cheese
- 2 Tbsp chopped chives
- salt & pepper to taste
Start smoker and set it to 350 degrees F. We used Kingsford Signature Wood Pellets which is a blend of hickory, oak and cherry.
Cut each potato so there are about 8 slices, making sure not to cut through the bottom of the potato. We recommend placing chopsticks on each side of the potato so you can’t cut all the way through it.
Place each potato onto the center an heavy duty aluminum foil sheet about 14” x 12”.
Combine melted butter and garlic in small bowl and brush it on potatoes making sure to get in the slices.
Wrap up foil around potato and place on the smoker for about 40 minutes or until fork tender.
Remove from smoked, cut each piece of cheese into about 8 slices and place in the slices of potato. Place back on the smoker to melt, without wrapping the foil around them.
Take off of smoker and sprinkle with chives and serve immediately.
- Make sure your potatoes are of similar size so they cook at the same rate.
Calories: 504kcal | Carbohydrates: 40g | Protein: 19g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 464mg | Potassium: 953mg | Fiber: 3g | Sugar: 2g | Vitamin A: 996IU | Vitamin C: 14mg | Calcium: 440mg | Iron: 2mg