Smoked Spud Skins
Serves 4 to 6 as an appetizer
As potatoes themselves do, the skins step lively after a barbecue bath.
8 baking potatoes, scrubbed
Butter or olive oil
1 to 2 tablespoons Wild Willy’s Number One-derful Rub (see below),
or other savory seasoning blend
3/4 cup grated Monterey Jack or cheddar cheese (about 3 ounces)
Sliced scallions, for garnish
Sauce Olé (see below)
1. Bake or boil the potatoes until tender. Then cut in halves or quarters and scoop out to leave a shell 1/4 inch to 1/2 inch thick. (Reserve the scooped-out portions for mashed potatoes or another use.)
2. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
3. Rub the potato skins with a thin coat of butter or oil. Sprinkle the skins, inside and out, with the rub or other dry spice mixture.
4. Transfer the skins to the smoker and cook until they are browned and crispy, 55 to 65 minutes. Sprinkle the cheese over the skins and cook for an additional couple of minutes, until the cheese melts. Top with the scallions. Serve piping hot with Sauce Olé.
Wild Willy’s Number One-derful Rub
Makes about 2 cups [easy to halve the recipe]
This is our main all-purpose rub, good on ribs, brisket, chicken, and more.
3/4 cup paprika or Spanish smoked paprika
1/4 cup freshly ground black pepper
1/4 cup kosher salt or coarse sea salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. |
