Here’s What You’ll Need:
- 3 large baking potatoes
- 1-1/2 tsp salt, divided
- 1 can cream of mushroom soup
- 5oz can evaporated milk
- 1/4 cup spicy barbecue sauce
- 1/4 tsp onion salt
- 1 bag (2 cups) shredded cheddar cheese
- 1/4 tsp paprika
Preheat your smoker (or oven) to 350°.
Add the potatoes to a large pot and fill with water to cover. Add in 1 tsp salt. Cooking the potatoes in boiling water for 30-40 minutes. You want them to be just tender, but not mushy. Let cool a bit then peel and slice.
Stir together the cream of mushroom soup, evaporated milk, bbq sauce and onion salt until well blended. Spray a baking dish with cooking spray and begin to layer. First potato slices…
Then sauce…
Then cheese…
You should have two layers of each. Sprinkle the paprika over the top. Place in smoker (or oven) and cook for another 30-40 minutes.
This was really good, and I did mine in the Trager. I didn’t feel like I got a lot of smoke flavor, but the potatoes were delicious either way. The barbecue sauce adds a hint of sweetness that really elevates the dish.
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Kimps Ace Hardware
is our sponsor, and they have a great selection of Big Green Egg and Traeger products and accessories. 2548 Glendale Ave, Green Bay. DISCLOSURE: Kimps Ace Hardware has paid to sponsor this blog post and have provided a Traeger smoker for the use of this blog.
