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–+ servings
Overhead view of a smoked baked potato topped with cheese and bacon on a white plate.

Smoked Baked Potato

easyhealthyrecipes.com/smoked-baked-potato/
This delicious smoked baked potato recipe is super easy! Russet potatoes are scrubbed, poked with a fork, brushed with olive oil and spices, before being smoked for 2 to 3 hours.
Prep: 15 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 45 minutes
Recipe makes approximately 4 smoked potatoes

Equipment Needed

  • smoker
  • shallow bowl
  • Fork
  • Basting brush
  • large plate

Ingredients Needed

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

Instructions

  • 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.
    Salt, garlic powder, and pepper blend on a shallow plate.
  • 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.
    Olive oil being brushed onto 4 russet potatoes with a basting brush.
  • 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.
    Oiled and seasoned potatoes resting on a plate.
  • Once smoker is preheated, place seasoned potatoes directly onto smoker grate. Close lid and smoke potatoes undisturbed 2 ½ hours.
    Potatoes on a smoker grate.
  • 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.

Recipe Notes

  • 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.

Nutrition Info (Approximate)

Serving: 1smoked baked potato (without toppings) | Calories: 393kcal | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Total Carbs: 83g | Fiber: 6g | Sugar: 3g | Net Carbs: 77g | Vitamin C: 26mg | Sodium: 605mg | Potassium: 1906mg | Calcium: 62mg | Iron: 4mg