Preheat your smoker to 275F for indirect cooking.

Begin by poking holes in the potatoes and place the potatoes onto the smoker to cook until softened (about 1.5-2 hours). Once the potatoes are soft, pull off and let cool for 5 minutes.

Next, take your cooked potatoes and slice the top and bottom off of the potato so that they can stand vertical either way. Choose one side and gently hollow out the core of the potato so that most of the inner meat is gone and you are left with a potato “cup” (save the potato meat for mashed potatoes or mix into your stuffing for a more hearty flavor). Finally, stuff the potato with your chili and then wrap the outside with 1-2 slices of bacon. Secure each piece of bacon with toothpicks. Repeat this for each of your potatoes until done.

Kick up the heat in your Bronco Drum Smoker to 350F, and place the potatoes in a skillet or on the grill grate and cook until the bacon is done (about 30-40 minutes). Right before the potatoes are done, top each one with a handful of cheese and let it melt. Pull the potatoes off when done and let cool for 5 minutes.

Garnish with a drizzle of sour cream and some sliced jalapenos. Serve and enjoy!