Hickory Smoked Chive and Cheese Twice Baked Sweet Potatoes

Cook Time

60 Mins

Prep Time

20 Mins




3 Pieces Brown Sugar Bacon

Chives, Chopped

1 Cup Colby Jack Cheese, Shredded

2 tbs Olive Oil

Pit Boss Hickory Smoked Finishing Salt

3 Potato, Sweet

2 tbs Sour Cream

Cooking Instructions

  • Tongs
  • Baking sheet
  • Parchment paper
  • Fork
  • Pit Boss Grills Bacon Rack
  • Mixing bowl
  1. Turn your grill to smoke, once the fire pot catches - preheat your grill to 400° F.

  2. Washing sweet potatoes and rub olive oil on the skins. Poke holes in the potatoes with a fork.

  3. Once grill is heated add bacon rack with brown Sugar bacon – cook 10-15 minutes

  4. Place sweet potatoes on indirect flame/heat and cook for about 50 minutes.

  5. Remove sweet potatoes and let cool.

  6. Reduce the heat to 350° F (for when you put the potatoes back on the grill).

  7. While cooling add the sour cream, cheese, 2 tbs(ish) of diced chives, and crumbled bacon into a mixing bowl.

  8. Once the potatoes have cooled enough to touch, cut them in half lengthwise.

  9. Scoop out the insides with a spoon and add them to the mixing bowl, leaving enough potato to create a boat-like shell.

  10. Mix the ingredients together, sprinkle with Pit Boss Grill Hickory Smoked Salt, and add them back into the potato skins.

  11. Top with additional shredded cheese or chives if desired.

  12. Place the potatoes on a backing sheet, covered with parchment paper (to help prevent burning).

  13. Bake for 15-20 minutes, or until the cheese is melted and the tops slightly brown.

  14. Remove from the grill and let cool briefly. Top with additional sour cream, some butter, or bacon if desired! Eat up!!

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