Combining the comfort of a classic delicious baked potato with the smokiness of a barbecue, this smoked baked potato recipe is a must-try if you have a smoker! Super easy to make, finish it with all your favorite toppings for the perfect savory side dish.
🥔 What Makes This Recipe So Good
- Baked potatoes are already one of the most delicious way to enjoy potatoes ever, so adding some smokiness as an extra layer of flavor make them irresistible. The smoky flavor pairs very well with the creaminess of the potatoes.
- This smoked baked potato recipe couldn’t be any easier. It requires very minimal effort, all you’ll need to do is wash the potatoes well, poke them with a fork a few times, then rub them with oil and spices before placing them on the smoker and let the magic happen.
- It’s a perfect side to make for your next summer barbecue with friends and family. Pair them with some smoked chicken legs and this fresh strawberry goat cheese salad. And have fun with all your toppings, wether you prefer butter, sour cream, crispy bacon, shredded cheddar, fresh chopped chives or all of them.
👩🏼🍳 Chef’s Tips
- Make sure to preheat your smoker to 250℉ before adding the potatoes directly on the smoker grates. The cooking time will vary when smoking potatoes depending on their size. Also keep in mind that every smoker is different, and the weather can have an impact on the smoker set temperature, but the smoked potatoes will be ready to eat after 2 1/2 to 3 hours. I know, I know, you’ll need a little patience, but it’ll be all worth it in the end. You’ll know they’re ready when they fill tender when poked with the tines of a fork or a small knife.
- Don’t be shy when seasoning the potatoes. Brush them generously with olive oil, and rub them with a good amount of salt, black pepper, garlic powder, onion powder or any other spices or spice rub you love, like paprika, or a barbecue pre-made mix.
- If you make the smoked potatoes in advance, you can easily reheat them by sticking them in the microwave for 2 to 3 minutes or the oven for 10 to 15 minutes if you prefer.
♨️ More Hot-Off-The-Grill Recipes
For the Smoked Baked Potatoes
- 1 teaspoon salt more or less to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper more or less to taste
- 4 large russet potatoes approximately 4 pounds total; skins scrubbed under running water
- 1 tablespoon olive oil
Suggested Toppings (All Optional)
- butter or ghee
- sour cream
- cheddar cheese
- crumbled bacon
- finely chopped fresh chives
- shallow bowl
- Basting brush
- large plate
- Preheat smoker to 250° Farenheit. Add 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon freshly ground black pepper to shallow bowl. Stir spices together until well blended. Set bowl aside.
- Pierce each potato with tines of fork, covering surface of potato thoroughly on all sides with small vent holes. Do not pierce completely through potatoes.
- After piercing potatoes, use basting brush to coat each potato on all sides with olive oil.
- Place one oiled potato in shallow bowl with seasoning mixture and roll potato around until coated with seasoning on all sides. Transfer potato to large plate and set aside. Repeat with remaining potatoes.
- Once smoker is preheated, place seasoned potatoes directly onto smoker grate. Close lid and smoke potatoes undisturbed 2 ½ hours.
- After 2 ½ hours, check doneness of potatoes by piercing potatoes with tines of fork. Potatoes are ready when tines of fork pierce skin easily and slide through to center of potato with little to no resistance. If potatoes are not ready after 2 ½ hours, close lid and continue smoking potatoes, checking doneness every 5 minutes, until potatoes are ready.
- When potatoes pass fork test, carefully remove potatoes from smoker. Let rest 3 to 5 minutes. Cut center of potatoes open, carefully pressing open sides of potato to let steam escape. Add desired toppings and serve warm.
- Cook times will vary depending on the size and thickness of the potatoes. Use equally-sized potatoes so they all cook as evenly as possible.
- Keep it Whole30: Top your potatoes with ghee instead of butter. Don’t use any sour cream or cheddar cheese.
- Keep it Paleo: Top your potatoes with ghee instead of butter and paleo-friendly dairy-free sour cream and cheddar cheese.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.