The perfect addition to any bbq, the potato bomb takes baked potato to a whole new level!

Ingredients:

potatoes (of course!)
shredded cheese
sliced pastrami
sliced corned beef
sliced peperoni
chopped red onion
chopped yellow pepper
minced garlic
mesquite seasoning
bacon

Other items needed:

Foil
Smoker (or grill)
chacoal
charcoal starter
wood (we used oak chunks with a handful of mesquite chips)
apple corer
cutting board
knife

Step 1: Prep Work

As with all good recipes, some assembly required....We only made six, so depending on how many you make, your amounts will vary. The following will only make six potato bombs.

Wash the potaotes
core with the apple corer. Cut cores in half and save for final assembly
cut up three slices each of the corned beef and pastrami, and about 15 peperoni into small pieces
Chop up 1/2 each of red onion and bell pepper, and mince two cloves of fresh garlic
mix corned beef, pastrami, peperoni, onion, pepper, garlic, 1 tsp mesquite seasoning, and about 2 1/2 cups of cheese in a mixing bowl

Step 2: Building and Smoking a Bomb

Final assembly....

Stuff the filling in the potatoes, and insert half of a core in each end
wrap bacon around each one, some may take two pieces
wrap in tin foil

Smoke it!

Fire up the smoker
When the coals become white, place three good sized chunks of wood on top. (we used oak, and a handful of mesquite chips) Put ice water in the water pan to regulate the temp if you are using a vertical smoker. When the smoke coming out is a light almost transparent blue, (about 5-7 minutes) you are ready to smoke the bombs
We did these at the same time as the porkinator, with a temperature between 225 and 250 degrees, for about 2 hours

Remove and enjoy!