The third category in the WBC is Savory Dish, no desserts. So, our choice is a Twice Baled potato.
First, we took some garden variety Idaho spuds and baked in the smoker, 1 hour, 375 F. We rolled them 30 minutes into the cook...
Next, we halved and scooped out the insides into a mixing bowl. Then we added sour cream, cheddar cheese, diced cooked bacon, and BBQ sauce. What was the ratio? I have not a clue. I was going for creamy, cheesy, and BBQ flavor. All I know is that we did not skimp on the bacon. Once the filling was made, we put back in the skins, and covered with bacon and shredded cheese. Then, back in the smoker for 30 minutes at 375F.
As you can see, probably too long on the smoker. We will probably pull after 20 minutes at the competition.
How were they? Good for sure. It won't lose a competition, but it may not help you win. I may be revisiting this entry in the coming weeks. I am open to any suggestions if you have a savory, go to bacon dish.
Thanks for stoping by...
Bill
First, we took some garden variety Idaho spuds and baked in the smoker, 1 hour, 375 F. We rolled them 30 minutes into the cook...
Next, we halved and scooped out the insides into a mixing bowl. Then we added sour cream, cheddar cheese, diced cooked bacon, and BBQ sauce. What was the ratio? I have not a clue. I was going for creamy, cheesy, and BBQ flavor. All I know is that we did not skimp on the bacon. Once the filling was made, we put back in the skins, and covered with bacon and shredded cheese. Then, back in the smoker for 30 minutes at 375F.
As you can see, probably too long on the smoker. We will probably pull after 20 minutes at the competition.
How were they? Good for sure. It won't lose a competition, but it may not help you win. I may be revisiting this entry in the coming weeks. I am open to any suggestions if you have a savory, go to bacon dish.
Thanks for stoping by...
Bill
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