Ingredients
Method
- Poke a few holes in the potato with a fork. Rub with olive oil and season with salt and pepper.
- Setup your smoker for indirect heat at 350 degrees. Cook the potatoes for an hour.
- Remove the potatoes from the smoker, cut them in half and scoop out the insides. Mix the scooped out potato with sour cream, gruyere, guanciale, salt and pepper. Scoop the mixture back into each potato skin. Season with paprika and add some grated butter on top.
- Place back on the smoker for 15 minutes until the filling is hot and cheese has melted. Sprinkle with chives and serve hot. Enjoy.
Nutrition
Video
Notes
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BBQ Tools & Supplies
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