Plank Smoked Baked Potatoes

Preheat oven to 400ºF. If you haven’t already, soak the plank in water.

Wash the potatoes, poke them with a fork and microwave for 4-5 minutes. While still hot, rub with the kosher salt and then bake for 50-60 minutes.

Saute the onion and garlic in 2 tablespoons butter until the onions are translucent, approximately 6-8 minutes. Allow the potatoes to cool enough to work with them, then using a sharp knife, cut an oval “football” shape making sure not to break the skin. Scoop out the pulp, saving it to re-stuff and leaving roughly 1/4 inch of the flesh on the inside of the potato.

Combine the potato pulp, sauteed onion and garlic, remaining 2 tablespoons butter, whipping cream and 1 teaspoon salt in a medium bowl. Mash together. If you find it too dry, start to add the milk, 1/4-3/8 of a cup. We like it when it is really creamy. Then add in the nutmeg, cheddar and Romano cheese and mix gently to combine. Spoon the mixture back into the potatoes evenly and top with grated Parmesan cheese. Drizzle the top with olive oil and sprinkle with smoked paprika.

Preheat your grill on medium high for 5-10 minutes. The temperature should be above 400ºF. Rinse the soaked plank and place it on the cooking grate, cover and heat the plank for 4-6 minutes or until it starts to smoke and crackles lightly. Reduce heat to medium-low and place stuffed potatoes on the plank, cooking for 12-15 minutes or until cheese is nicely browned. Serve immediately with a dollop of sour cream and chopped chives.

Recipe adapted from Barbeque Secrets Deluxe! by Rockin’ Ronnie Shewchuk.