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Ann Beth is a self-proclaimed

︎Professional Cocktailian,

︎Amateur Griller, and

︎Bubble Bath + Champagne Enthusiast.


This Augusta GA native is a dog mom to multiple four-legged castoffs, having never met a dog she didn’t like. Ann Beth wakes up every day cultivating her philosophical precept #eatdrinkbemerryrepeat. She invites you to pour yourself a stiff drink + follow her on her Instagram journey @nakedepicurean.

When Holly isn’t tied-up with her day job there’s a good chance you’ll find her alongside her grill cooking for her family and friends. Holly has found joy in the kitchen for as long as she can remember, but it’s BBQ which is now fueling her true passion for cooking. Low and slow is her favourite and she jumps at any chance of sharing the products of her labour. Whether it’s arriving to her nephew’s birthday party with pans full of brisket; treating her friends to pull-off the bone ribs; or packing up containers of pulled pork to deliver to family members nearby, there is nothing Holly enjoys more than seeing other people enjoy her food.


Holly was born and raised in a small town in Eastern Ontario, where she and her husband Mike met, got married, and are currently raising two kids. Mike isn’t too loose with the compliments, but even he will admit that he is spoiled by Holly’s cooking.   

Mini Twice Baked Potatoes



1 bag mini yellow potatoes

3/4 cup sour cream

2 tbsp butter

5 slices thick cut bacon 

2 diced green onions

1/2 cup shredded cheddar cheese

1/2 tbsp garlic powder

1 tsp salt

1/2 tsp black pepper

1 tsp olive oil 




Preheat grill to 375. 

  1. Drizzle olive oil over potatoes and toss to coat. 

  2. Place potatoes directly on grill and cook approx. 40 min until fork tender. 

  3. While the potatoes are cooking, slice the bacon into bits and cook until crispy. Remove and drain the bacon on paper towel. 

  4. Remove potatoes from the grill and cool. 

  5. Remove the skin from the top 3rd of each potato and scoop out 2/3 of the filling with a small spoon. Add potato filling to a bowl and mix with sour cream, butter, shredded cheddar, 2/3 of the diced green onion, 2/3 of the cooked bacon, garlic powder, salt and pepper. The mixture should be fairly smooth. 

  6. Refill the hallowed out potatoes with the filling and place on a lined baking sheet.

  7.  Return to the grill and cook until the filling is hot and cheese is melted. 

  8. Top each one with sour cream, the remaining bacon and green onion. 


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