Smoked Spud Skins

Name: Smoked Spud Skins
Cuisine: American
Ingredients: 8 baking potatoes, scrubbed; Butter or olive oil; Butter or olive oil; 1 to 2 tablespoons Wild Willy’s Number One-derful Rub, Cajun Ragin’ Rub, or other savory seasoning blend; 1 to 2 tablespoons Wild Willy’s Number One-derful Rub, Cajun Ragin’ Rub, or other savory seasoning blend; ¾ cup grated Monterey Jack or cheddar cheese (about 3 ounces); ¾ cup grated Monterey Jack or cheddar cheese (about 3 ounces); Sliced scallions, for garnish; Alabama Great White, Peppery Sweet Onion Sauce, Sauce Olé, or Creole Classic Barbecue Sauce (optional); Alabama Great White, Peppery Sweet Onion Sauce, Sauce Olé, or Creole Classic Barbecue Sauce (optional); Alabama Great White, Peppery Sweet Onion Sauce, Sauce Olé, or Creole Classic Barbecue Sauce (optional); Alabama Great White, Peppery Sweet Onion Sauce, Sauce Olé, or Creole Classic Barbecue Sauce (optional)

Preparation info

Serves
4 to 6
as an appetizer

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

As potatoes themselves do, the skins step lively after a barbecue bath.

Ingredients

8 baking potatoes, scrubbed
Butter or olive oil
1 to 2 tablespoons Wild Willy’s Num

Americas
United States
Starter
Vegetarian
Gluten-free

Method

Bake or boil the potatoes until tender. Then cut in halves or quarters and scoop out to leave a shell ¼ inch to ½ inch thick. (Reserve the scooped-out portions for mashed potatoes or another use.)
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the potato skins with a thin coat of butter or oil. Sprinkle the skins, i