The Smuggler's Journal

Smoke it once for flavour, smoke it again for the crust. This is the loaded potato that actually earns the name.

What you need

Large russet or dirty potatoes, bacon, cheese, sour cream and chives.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Misty Gully Bacon Salt: stirred through the filling for a savoury bacon backbone.
• The Garlic Route — Butchers Axe Woodlands Garlic Seasoning Rub: seasoning the potato skin before the first smoke.
• The Cheese Run — Misty Gully Cheese Salt: an extra savoury hit stirred through the filling.

Method

1. Smoke whole potatoes at 120°C for about 90 minutes until tender through.
2. Halve and scoop out the flesh, leaving a sturdy shell.
3. Mash the flesh with bacon, cheese, sour cream and seasoning, spoon back into the shells.
4. Top with more cheese and return to the smoker for 20-30 minutes until the tops are set and golden.

Serve it with

Steak, brisket, or as a stand-alone side that steals the plate.

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