As with any recipe there are many variations. I got this one from Mikey. Using russett taters, I rubbed the skins with EVOO and then placed them in the smoker. They were smoked until they reached an IT of 195. I then sliced them in half lenghthwise, scooped out the inside carefully. The insides were mixed with sour cream, butter, cheddar cheese, sliced green onion and bacon. The filling was then mounded back in the taters, sprinkled with more cheddar cheese and bacon. Then back in the smoker for about 30-45 minutes to heat up. They got a 3 out of 4 . One of my sons doesn't like sour cream or green onion. I will definitely be making these again.