Description

Smoked bacon-wrapped shotgun shell-style appetizers made with bacon spiraled into hollowed shells and filled with a creamy cheese mixture, then smoked to crispy perfection.

Ingredients

Units Scale

12 slices thick-cut bacon
1 lb cream cheese, softened
1/2 cup shredded sharp cheddar cheese
2 tbsp chopped chives
1 tsp smoked paprika
1 tsp garlic powder
12 cleaned and hollowed shotgun shells (food-safe)
Wood chips for smoking (hickory or applewood)

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Instructions

Preheat smoker to 225°F (107°C).
In a bowl, mix cream cheese, cheddar cheese, chives, smoked paprika, and garlic powder until smooth.
Wrap each shell with a slice of bacon, spiraling from base to top and securing with toothpicks if needed.
Fill each bacon-wrapped shell three-quarters full with the cheese mixture.
Place shells on the smoker rack and add wood chips.
Smoke for 1.5 to 2 hours, or until bacon is crisp and filling is bubbly and golden.
Let rest for 5 minutes, then carefully remove from shells and serve warm.

Notes

Only use food-safe shells, never real ammo casings.
Customize the cheese mix with alternatives like pepper jack or gouda.
Soak wood chips for a gentler smoke flavor.
Finish under a broiler for crispier bacon if desired.

Nutrition

Serving Size: 1 appetizer
Calories: 250
Sugar: 1g
Sodium: 650mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 6g
Cholesterol: 45mg