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Fri, 10/01/2021 - 9:00 AM | Andria

You’ve had twice baked potatoes before, but have you had JERKY twice baked potatoes?
The delicious shredded jerky mixed throughout these potatoes makes for a new spin on this classic recipe!

– Twice Baked Jerky Potatoes –

Twice Baked Jerky Potatoes


  • 5 large Russet potatoes (one potato you will just use the flesh for mashing)
  • Approximately 2 Tbsp olive oil to coat potatoes
  • Salt
  • 4 Tbsp butter
  • 1-2 cloves garlic, minced
  • 1/4-1/2 cup milk
  • 2 cups Cheddar Cheese, shredded
  • SharePak (8oz) Smoked Original Jerky, shredded
  • 3 Tbsp chives, chopped
  • Salt and pepper to taste
  • Sour cream to top, optional


  • 1.  Heat oven to 400 degrees.
  • 2.  Wash potatoes by scrubbing with a vegetable brush. Pat potatoes dry. Using a fork, poke several holes in each potato.
  • 3.  Rub each potato with olive oil and sprinkle with salt.
  • 4.  Place potatoes in oven on a baking pan.
  • 5.  Bake 40-50 minutes, until skin is crisp, and potatoes feel soft when squeezed. Flip halfway through cooking, and sprinkle with more salt.
  • 6.  When cooled slightly, cut an oval shape in the top of each of the potatoes. Carefully scoop out most of the potato flesh leaving 1/3 of an inch of flesh along the skin. With one of the potatoes, you will scoop the flesh entirely out and discard the skin.
  • 7.  Mash the potato flesh with the butter, garlic and ¼ cup milk until smooth. Add more milk to adjust to the desired consistency. Stir in 1 cup of the cheese, 2/3 of the jerky, and chives.
  • 8.  Add salt and pepper to taste.
  • 9.  Spoon mashed potatoes back into skins and place in a 9”x13” baking dish.
  • 10.  Top each potato with the remaining cheese and jerky. Bake at 375 degrees until hot and the cheese is melted, approximately 15 minutes.
  • 11.  If desired, top with sour cream and additional chives.
  • Beef Jerky Experience