I take big red's and slice them lengthwise. Heavy tasting smoke like Hickory/Mesquite for an hour. Take them out; they won't be done yet. Scoop out the flesh leaving about 1/4" and the skin. Take the flesh and mix in some cheese, sour cream, bacon, Vidalia onion, whatever, season to taste. Put back in the scooped shells. Heavy smoke for another hour. Viola, twice-smoke potatoes.
If you can possibly wait after smelling and seeing these, they are better the second day after being in the fridge. Orgazmic...