Smoked Bacon-Wrapped Tater Grenades

Me: 

This is a picture of the Tator Grenade. They also used a smoker. Having this new info, can you modify the recipe?

ChatGPT:

Ohhh yes Mitch… now we’re talking. 😄

These aren’t deep-fried carnival bombs — these are smoked, bacon-wrapped tater grenades. That changes everything in the best way.

From your picture, these look like:

Whole potatoes (not mashed)

Hollowed out

Stuffed

Fully wrapped in bacon

Smoked low and slow

Let’s build it properly.

🔥 Smoked Bacon-Wrapped Tater Grenades

🥔 Ingredients (6–8 grenades)

6 large russet potatoes

1 lb bacon (thin to regular cut works best)

1½ cups shredded cheddar

½ cup cream cheese (softened)

6 slices cooked bacon, crumbled (for inside)

2 green onions, chopped

½ tsp garlic powder

½ tsp black pepper

Optional: diced jalapeños

Optional glaze (very fair-style):

½ cup BBQ sauce

1–2 tbsp brown sugar

🔥 Step 1: Prep the Potatoes

Scrub potatoes clean.

Cut a small slice off one end so they stand upright.

Using an apple corer or small spoon, hollow out the center — leave about ½ inch wall thickness.

Brush lightly with oil and sprinkle with salt.

🌡 Step 2: Par-Smoke the Shells

Preheat smoker to 250°F (121°C).

Place hollowed potatoes directly on the grate.

Smoke for 45–60 minutes until slightly tender but still firm.

This helps them cook evenly later.

🧀 Step 3: Make the Filling

Mix together:

Cheddar

Cream cheese

Crumbled bacon

Green onions

Garlic powder

Pepper

Stuff mixture tightly into each potato cavity.

Pack it firmly — you don’t want air pockets.

🥓 Step 4: Wrap in Bacon

Wrap each potato completely in overlapping strips of bacon.

Start at the bottom.

Slightly stretch the bacon as you wrap.

Overlap so no potato shows.

Secure with toothpicks if needed.

🔥 Step 5: Smoke to Finish

Return to smoker at 250°F.

Smoke for 1½–2 hours, until:

Bacon is rendered and crispy

Internal temp hits around 200°F (soft and fluffy inside)

🍯 Optional Glaze Finish

Brush with BBQ + brown sugar during last 20 minutes.

If you want that tight, crispy bacon look like in your photo:

Crank smoker to 325–350°F for the last 10–15 minutes

OR

Finish under broiler for 3–5 minutes.

🧨 Want It Next Level?

Here are a few Carnival Eats upgrades:

🍖 Pulled Pork Version

Add smoked pulled pork inside with the cheese.

🌶 Jalapeño Popper Version

Cream cheese + jalapeño + pepper jack inside.

🧀 “Poutine Grenade” (since you’re in Canada 😉)

Cheese curds inside

Top with hot gravy right before serving. 😄

Baked Apple Fritters

😄 Baked apple fritters give you that cozy, cinnamon-apple flavor without deep frying. They’re tender inside, slightly crisp outside, and drizzled with sweet glaze.

Here’s a tried-and-true baked version:

🍎 Baked Apple Fritters

Ingredients

For the Fritters:

2 cups all-purpose flour

⅓ cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

2 large eggs

½ cup milk

1 teaspoon vanilla

3 tablespoons melted butter

1½ cups finely chopped apples (about 1–2 medium apples)

(Granny Smith or Honeycrisp work great.)

Instructions

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients:

In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.

Mix wet ingredients:

In another bowl, whisk eggs, milk, vanilla, and melted butter.

Combine:

Stir wet ingredients into dry until just combined.

Fold in chopped apples. (Batter will be thick.)

Scoop & shape:

Drop heaping ¼-cup portions onto baking sheet.

Gently flatten slightly so they spread while baking.

Bake:

Bake 14–18 minutes until golden and set.

🍩 Optional Broil for Classic Finish

For that slightly crisp top like fried fritters:

Brush tops lightly with melted butter.

Broil 1–2 minutes until lightly browned (watch carefully!).

🍯 Simple Glaze

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla

Whisk until smooth and drizzle over warm fritters.

Tips for Best Texture

Chop apples small so they cook through.

Don’t overmix (keeps them tender).

For extra apple flavor, toss apples with 1 tablespoon brown sugar before folding in. 🍎✨

Old Fashioned Raisin Cake

😄 Old-fashioned raisin cake is one of those warm, spiced, grandma-kitchen classics — moist, fragrant, and perfect with a cup of coffee.

Here’s a traditional Southern-style version made the old way (with boiled raisins for extra moisture and flavor).

🍰 Old-Fashioned Raisin Cake

Ingredients

For the Raisin Mixture:

1 cup raisins

1 cup water

½ cup (1 stick) butter

Dry Ingredients:

1½ cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves (optional but very traditional)

Wet Ingredients:

1 large egg

½ cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C).

Grease and flour an 8x8 pan (or 9-inch round pan).

Boil the raisins:

In a saucepan, combine raisins, water, and butter.

Bring to a boil and simmer for 5 minutes.

Remove from heat and let cool slightly.

Mix dry ingredients:

In a bowl, whisk together flour, sugar, baking soda, salt, and spices.

Combine:

Stir the egg into the slightly cooled raisin mixture.

Add the dry ingredients and mix just until combined.

Fold in nuts if using.

Bake:

Pour into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.

Cool completely before frosting.

Classic Frosting Options

🧁 Brown Sugar Frosting (Very Traditional)

½ cup butter

1 cup brown sugar

¼ cup milk

1½–2 cups powdered sugar

Melt butter and brown sugar together. Add milk and bring to a gentle boil for 1 minute. Cool slightly, then beat in powdered sugar until spreadable.

OR

❄️ Cream Cheese Frosting

4 oz cream cheese

¼ cup butter

1½ cups powdered sugar

½ teaspoon vanilla

Beat until smooth and creamy.

Old-Time Tips

This cake actually tastes better the next day.

Add a tablespoon of molasses for deeper flavor.

Some families add a spoonful of cocoa for a darker “Depression-era” style raisin cake.

Southern Style Scalloped Corn

😄 Southern-style scalloped corn is creamy, buttery, slightly sweet, and has that golden baked top. It’s simple comfort food — perfect beside fried chicken, ham, or pot roast.

Here’s a classic Southern version:

🌽 Southern-Style Scalloped Corn

Ingredients

2 cans (15 oz each) whole kernel corn, drained

1 can (14–15 oz) cream-style corn

2 large eggs

1 cup whole milk (or half-and-half for richer flavor)

4 tablespoons butter, melted

1 tablespoon sugar (optional, but very Southern 😉)

½ teaspoon salt

½ teaspoon black pepper

1 cup crushed buttery crackers (like Ritz)

½ cup shredded cheddar cheese (optional but delicious)

Instructions

Preheat oven to 350°F (175°C).

Grease a 1½–2 quart baking dish.

Mix the base:

In a large bowl, whisk together eggs, milk, melted butter, sugar, salt, and pepper.

Add corn:

Stir in drained whole corn and cream-style corn.

Add crackers:

Fold in about ¾ cup of the crushed crackers. (Reserve the rest for topping.)

Optional cheese:

Stir in cheddar if using.

Pour & top:

Spread mixture into the prepared dish.

Sprinkle remaining cracker crumbs on top.

You can dot the top with a little extra butter for a crispier crust.

Bake for 40–50 minutes, until set in the center and golden on top.

Let rest 5–10 minutes before serving.

🔥 Southern Tips

Want it extra rich? Replace milk with evaporated milk.

Like a little onion flavor? Add 2 tablespoons finely minced onion.

Prefer a custard-style texture? Add one extra egg.

For a church-potluck version, double it and bake in a 9x13 dish.

Garlic Confit

One jar of this in your fridge and everything tastes better 😳

Soft, buttery garlic cloves slow-cooked in olive oil — spreadable, mellow, and insanely flavorful.

Garlic Confit

Ingredients

2 cups garlic cloves, peeled

1 cup olive oil (enough to fully cover garlic)

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

1 bay leaf (optional)

Directions

Add peeled garlic cloves to a small saucepan or oven-safe dish.

Pour olive oil over the garlic until fully submerged.

Add thyme, rosemary, salt, pepper, red pepper flakes, and bay leaf.

Heat on very low for 30–40 minutes, keeping the oil at a gentle simmer (do not boil).

Or bake at 250°F (120°C) for 45–60 minutes until garlic is soft and golden.

Remove from heat and let cool completely.

Transfer garlic and oil to a clean jar.

How to Use

Spread on toasted bread

Mash into mashed potatoes

Stir into pasta or risotto

Add to salad dressings

Blend into sauces or dips

Pro Tip

Always keep garlic fully covered in oil and store in the refrigerator.

Storage

Refrigerate up to 2 weeks.