Twice "baked" potatoes are fantastic

1. Clean each baking size russet potato and puncture with a fork or knife a few times

   1. Place in smoker unwrapped with the meat you're cooking for 2-3 hours at 225 - 275 or until tender

2. Bring inside and let cool. You can speed this up by slicing in half lengthwise

   1. Once cooled dig out each half into a bowl leaving enough in the skin to support its own weight

3. Combine in the bowl with baked potato toppings...I do sour cream, cheese, bacon, and s&p

   1. Mix in the bowl till combined
   2. Refill potato boats with the bowl mixture...heaping is ok
   3. Place the potato boats back in the smoker at 225 - 275 for about 1 hour

4. Remove from the smoker and let cool slightly

   1. Down the hatch