Bake or boil the potatoes until tender. Then cut in halves or quarters and scoop out to leave a 1/4-inch to 1/2-inch shell. (Reserve the scooped-out portions for mashed potatoes or another use.)
Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees F.
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.
Transfer the skins to the smoker and cook for 55 to 65 minutes, until they are browned and crispy. Sprinkle the cheese over the skins and cook for an additional couple of minutes, until the cheese melts. Top with the green onions. Serve piping hot.
Source: "Smoke & Spice" by Cheryl Alters Jamison and Bill Jamison.
Date: Wed, 26 Jun 1996 22:05:12 GMT
From: Linda Place <placel@worldnet.att.net>
MC-Recipe Digest #130
From the MasterCook recipe list.
