Smoked Potatoes with Jalapeño Poppers

1: Take 2 large potatoes and cut them in half long ways.

2: Coat the potatoes with olive oil and season with Bear Blend rub.

3: Place in the smoker at 300 degrees for 1 - 1.5 hours until soft.

4: While the potatoes are smoking, cut 2 jalapeños in half, core and seed.

5: Soften 8 ounces of cream cheese in the microwave.

6: Add 1/2-3/4 cup shredded cheddar cheese, 1 minced garlic, and a pinch of salt to cream cheese. Mix well.

7: Fill jalapeños with cheese mixture and wrap with bacon, seasoned with BBQ rub.

8: Place the wrapped jalapeños in the smoker until the potatoes are ready.

9: Once potatoes are cool, carve out the middle and mix it with butter, milk, salt, and sour cream until smooth.

10: Add cheddar cheese to the mashed potato mixture and stir.

11: Add a little cheese to the bottom of each hollowed potato and fill with the mashed potato mixture.

12: Place the jalapeño poppers on top and push down slightly.

13: Return to the smoker for another 30-45 minutes.

14: Top with cheddar cheese until melted before serving.