Preheat the oven to 350 degrees F. Preheat your smoker to 225 degrees F.
Wash the potatoes, rub them down with the oil, sprinkle generously with garlic salt, and poke a couple of holes in them. Bake the spuds until tender, about 1 hour. Remove the potatoes and cut them in half lengthwise. Carefully remove the pulp to a bowl and place the skin halves in an aluminum pan. Add the sour cream, cheese, and salt, pepper to the potato pulpand smash together with potato masher. Stuff the reserved potato skins with your mash and sprinkle additional cheese on top (some folks like to add the bacon bits, too). Put them into the smoker for 30 minutes and then serve.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy David Bosby