Loaded Baked Potato Salad

Directions

1. Preheat your smoker or grill to 275 °F.
2. Slice potatoes in half, drizzle oil of choice and rub all sides. Season with Remy’s Competition Rub by Brocmar Smokehouse.
3. Foil each potato half individually.
4. Place in your smoker or grill and cook for 45 minutes to 1 hour (we want the texture of the potatoes firm, yet fully cooked).
5. Let potatoes cool at room temperature out of foil.
6. Prepare the Potato Salad: In a large mixing bowl, add Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods, Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces, sour cream, cream cheese, mayo, paprika, Meat Mitch Competition WHOMP! Rub, onion, celery, garlic & green onion. Fold ingredients together.
7. Once potatoes have cooled to room temperature, chop potatoes into large cubes.
8. Add potatoes to potato salad mixture and fold with a spatula for 2-3 minutes, slightly mashing about half of the potato cubes.
9. Fold in candied bacon and add Remy’s Competition Rub by Brocmar Smokehouse to taste.
10. Garnish with green onion and candied bacon. Enjoy!