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. 😄