I never met a baked potato I didn’t like. It started as a kid, going to a steakhouse with my parents. Ordering a loaded baked potato was like a right of passage. As important as the steak, the potato was always something I remembered. Now, I make all sorts of variations on the classic, like these cedar plank jalapeno popper twice baked potatoes. Yep, saying them is a mouthful. And yep, I devoured mine by the mouthful too. Packed with all sorts of great flavor, a great kick, and creamy potato goodness, these potatoes give classic bakers a run for their money. The cedar planks add just a hint of cedar aroma, making these quite different than if you’d just baked them in the oven.
If you’re afraid of the spiciness from the jalapeno, you can omit them and still have fantastic potatoes. But, I have found that cooked jalapenos tend to be less spicy, adding a wonderful pepper flavor without a lot of heat to these cedar plank jalapeno popper twice baked potatoes. You can substitute poblano but you’re going to have a hard time explaining your cedar plank poblano popper twice baked potatoes!
Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself (I’ll make them for Thanksgiving!). The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. The outsides get the slightest crust, the insides stay incredibly light and fluffy and moist. These are the best potatoes… ever!
I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different taste experience.
2tablespoonsfresh rosemaryminced, or substitute 1 teaspoon dried
Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
Add the butter to the pot and let it start softening. Then add the potatoes.
Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
Stir in the sour cream, garlic and rosemary.
Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.
I found these potatoes to be best when made the day before. Then, the next stay, just spoon them onto the plank, add the cheese and onion, and heat on the grill.