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close-up of smoked baked potato on wood board
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Smoked Baked Potatoes

These smoked baked potatoes are everything you love about the famous side dish, but with a smoky spin.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Calories 310kcal
Author Ryan Beck

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.

Nutrition

Serving: 1potato | Calories: 310kcal | Carbohydrates: 29g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 820mg | Potassium: 675mg | Fiber: 2g | Sugar: 3g