Smoked baked potatoes turn a simple side into something you’ll crave. They’re fluffy inside, crisp on the outside, and infused with that slow-smoked aroma you usually only get from ribs or brisket. You don’t need a fancy setup—just a grill or smoker, a few basic ingredients, and a little time.
Serve them with steak, chicken, or chili, or make them the star with a pile of toppings. Once you try them, regular oven potatoes feel a bit plain.
What Makes This Special
Smoked baked potatoes bring together two things most people love: classic comfort and backyard barbecue. The smoke adds a deep, savory note that pairs well with butter, cheese, and herbs.
Unlike heavily sauced barbecue, the potato soaks up flavor without getting messy. Plus, you can cook them alongside whatever else is on the smoker, so they’re an easy add-on. They’re also highly customizable, which makes them perfect for feeding a crowd.
What You’ll Need
- Russet potatoes (medium to large, scrubbed and dried)
- Olive oil or melted butter
- Kosher salt and freshly cracked black pepper
- Garlic powder (optional)
- Smoked paprika or chili powder (optional)
- Wood for smoking (hickory, oak, or apple; use chips, chunks, or pellets)
- Toppings: butter, sour cream, shredded cheddar, chives, bacon bits, green onions, salsa, or brisket/chili for loaded potatoes
- Equipment: smoker or grill set up for indirect heat, thermometer, foil (optional), wire rack or grill grate
Instructions
- Heat your smoker or grill. Aim for 225–250°F for a deeper smoke flavor or 300–325°F for a faster cook with milder smoke.
Set up for indirect heat. Add your preferred wood.
- Prep the potatoes. Scrub, rinse, and dry them well. Dry skin helps them crisp.
Use a fork to poke 6–8 holes around each potato to release steam.
- Season simply. Rub each potato with a little olive oil or melted butter. Sprinkle with kosher salt and pepper. Add garlic powder and smoked paprika if you like.
- Place on the smoker. Set the potatoes directly on the grill grate or on a wire rack.
Keep them over indirect heat so they cook evenly without scorching.
- Let them smoke-roast. At 225–250°F, plan for about 2–3 hours, depending on size. At 300–325°F, they’ll usually finish in 1.25–2 hours. Add wood as needed to maintain a steady, light smoke.
- Check for doneness. They’re ready when the skin feels crisp and a probe or skewer slides in with almost no resistance.
An internal temp of around 205°F gives that fluffy interior.
- Finish for extra crispness (optional). If you want a crackly skin, brush with a bit more oil and sprinkle with salt, then cook at 375–400°F for 5–10 minutes.
- Load them up. Split each potato lengthwise, fluff the insides with a fork, and add butter, salt, pepper, sour cream, cheese, and your favorite toppings. Serve hot.
Keeping It Fresh
Leftovers keep well and reheat beautifully. Let the potatoes cool, then store them in an airtight container in the fridge for up to 4 days.
To reheat, bake at 375°F for 15–20 minutes to revive the skin and fluff the interior. The microwave works in a pinch, but the skin will soften. For meal prep, scoop the insides into containers for bowls or mash, and keep toppings separate.
If you smoke more than you need, freeze the flesh (scooped out) for future mashed potatoes or croquettes.
Why This is Good for You
Potatoes get a bad rap, but they’re naturally nutrient-dense when not drowned in heavy sauces. They’re a good source of potassium, vitamin C, and fiber—especially if you eat the skin. Smoking adds flavor without extra sugar or heavy fats, so you can keep toppings lighter if you want.
They’re also filling, which helps with portion control for the rest of the meal. For a balanced plate, pair with lean protein and a fresh salad or grilled vegetables.
Pitfalls to Watch Out For
- Too much smoke. Thick, heavy smoke can turn the skin bitter. Aim for thin, blue smoke and avoid overloading wood.
- Skimping on salt. The skin needs a solid seasoning to taste great.
Don’t be shy with kosher salt.
- Uneven sizes. Mixed sizes cook at different speeds. Choose potatoes of similar size for consistent results.
- Wrapping in foil too early. Foil gives you softer skin by steaming. If you want crisp, smoke them unwrapped and only use foil to keep them warm later.
- Rushing the finish. Pulling them at 190–195°F can leave the centers a bit dense.
Aim for around 205°F for that light, fluffy texture.
Recipe Variations
- Herb and Garlic. Mix softened butter with minced garlic, chopped parsley, and chives. Add a squeeze of lemon for brightness.
- Loaded BBQ. Top with cheddar, green onions, and leftover pulled pork or brisket, plus a drizzle of BBQ sauce.
- Tex-Mex. Add black beans, corn, pico de gallo, jalapeños, and a dollop of chipotle sour cream.
- Bacon and Blue. Crumbled bacon, blue cheese, and a crack of black pepper with chopped chives.
- Greek-Inspired. Olive oil, feta, diced cucumber, tomato, red onion, oregano, and a touch of tzatziki.
- Plant-Based. Use dairy-free butter or olive oil, vegan cheese, and a smoky chickpea topping with paprika and cumin.
- Sweet Heat. Brush the skin with a little maple syrup and chili powder during the last 10 minutes for a sweet-spicy finish.
FAQ
Do I need a dedicated smoker to make these?
No. You can use a charcoal or gas grill set up for indirect heat.
Add wood chunks or a smoke tube for flavor, and keep the temperature steady.
What type of potato works best?
Russets are ideal because their high starch content turns fluffy when cooked. Yukon Golds will work too, but they’ll be creamier and a bit denser.
Should I soak the potatoes first?
No soaking is needed. Just scrub and dry them well.
Dry skin is key for getting that nice, crisp exterior.
Can I wrap them in foil?
Yes, but foil steams the potatoes and softens the skin. If you prefer crispy skin and more smoke exposure, skip foil while cooking and only use it to hold them warm.
How do I keep the skin from getting leathery?
Maintain gentle, consistent heat and avoid thick, dirty smoke. A light oil rub and proper seasoning also help.
If the skin feels tough, a quick hot finish can crisp it up.
What wood should I use?
Hickory or oak gives a classic, strong smoke. Apple, cherry, or pecan are milder and slightly sweet. Use what matches the rest of your cook.
How many potatoes per person?
Plan on one medium-to-large potato per person if it’s a side.
If you’re making loaded potatoes as a main, consider two smaller ones or one very large potato.
Can I prep them ahead?
Absolutely. Smoke them until tender, cool, and refrigerate. Reheat in a 375°F oven for 15–20 minutes, then add toppings.
How do I make them extra smoky?
Cook at the lower end of the range (225–250°F) and use a wood with stronger flavor.
Give them plenty of time, but keep the smoke clean and steady.
What if I’m short on time?
Par-cook the potatoes in the microwave for 5–7 minutes, then finish on the smoker at 300–325°F for 30–45 minutes. You’ll still get good smoke and crisp skin.
Final Thoughts
Smoked baked potatoes are simple, satisfying, and surprisingly versatile. They take a humble staple and give it backyard character, with minimal effort and maximum payoff.
Whether you keep them classic with butter and chives or load them like a full meal, they deliver every time. Make a few extra—you’ll want leftovers for tomorrow.
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