These smoked baked potatoes are everything you love about the famous side dish, but with a smoky spin.
When it comes to the smoker/pellet grill, the options are endless. But most people thing of main dish liked a smoked pork butt.
However it's great for sides as well - from smoked asparagus to smoked sweet potatoes to smoked mac and cheese.
As you can tell, you can really cook anything on it and the latest and greatest are these smoked baked potatoes. They go great with some smoked meatloaf!
Why This Recipe Works
- Simple - With just 3 ingredients, it is super easy to prepare. You just let your smoker do the work and then add your favorite toppings.
- Healthy - Contrary to popular belief, baked potatoes are rich in vitamins, minerals, and high-quality protein.
- Flavorful - While there is minimal ingredients, you get a subtle smoke flavor with every bite which makes it quite addicting.
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Ingredient Notes
- Potatoes - Opt for medium to large-sized potatoes, such as russet or Idaho, as they have a fluffy texture that works well for baking.
- Olive Oil - Use a high-quality olive oil to coat the potatoes before smoking. This helps achieve a crispy exterior and adds richness to the flavor.
- Salt - Season the potatoes generously with salt to enhance their natural taste and balance the smokiness.
- Toppings - Classic options include sour cream, shredded cheese, chopped chives, crispy bacon bits, or even barbecue sauce for an extra smoky kick.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pierce the potatoes with a fork before coating with oil and salt. Place in a 250°F smoker.
Smoke for 2 hours or until the potatoes can be pierced. Split open and fluff inside before adding toppings.
FAQs
You want wood that will produce a slightly sweet flavor so cherry or apple is best. A strong flavor like hickory works too.
If smoking at 250°F, it should take about 2 hours. If you're short on time, you can smoke at 350°F for about 1 hour, but you'll have less smoke flavor.
You know it's cooked when you can pierce easily with a fork. The best way though is to use an internal thermometer and cook to 210°F.
You can keep these smoked potatoes in an airtight container for 3 days in the fridge.
If you have leftovers, wrap the potatoes in aluminum foil and reheat in a 350°F oven for 10-15 minutes.
Equipment
The type of equipment you use can have a big impact on the flavor of the recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Don't skip piercing the potatoes as it allows steam to escape which reduces the tiny but real risk a potato exploding.
- Use a fruit wood for a subtle smoke flavor like cherry or apple.
- If you're short on time, you can smoke at 350°F for about 1 hour, but you'll have less smoke flavor.
- Cooked potatoes should have a fork easily pierce through it.
Other Side Dish Recipes
If you’ve tried these smoked baked potatoes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- toppings (cheese, sour cream, chives, etc...)
Instructions
- Preheat smoker to 250°F. Wash and dry the potatoes. Pierce with a fork on all sides and the drizzle with olive oil, rubbing all of the skin. Season with 1 teaspoon salt.
- Smoke the sweet potatoes for 2 hours or until you can pierce with a fork.
- When the potatoes are done, split open with a knife and fluff the insides. Serve with your favorite toppings.
Notes
- Don't skip piercing the potatoes as it allows steam to escape which reduces the tiny but real risk a potato exploding.
- Use a fruit wood for a subtle smoke flavor like cherry or apple.
- If you're short on time, you can smoke at 350°F for about 1 hour, but you'll have less smoke flavor.
- Cooked potatoes should have a fork easily pierce through it.
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