Smoked Baked Potatoes

Slice into perfectly Smoked Baked Potatoes with this simple recipe. Crispy skin, fluffy centers, and that deep, smoky punch from the grill—these spuds are ready to steal the show. The ultimate side dish is only an hour away, so let’s get smokin’!

If you’re ready to take your baked potatoes to the next level, smoking them on the grill is the way to go. Smoked baked potatoes bring together crispy skins, perfectly fluffy potatoes, and that unbeatable smoky flavor with a peppery crust.

Try some of our other favorite potato recipes, such as Smoked Potato Skins or Nashville Hot Pickle Potato Salad!

Ingredients for Smoked Baked Potatoes

• Russet Potatoes – This is the most common due to the low moisture and high starch, creating a fluffy center and crispy skin. Make sure to scrub them first!
• Oil or Fat – Use any neutral oil or beef tallow, brushing on the outside of the skin before smoking. This helps to crisp up the skin while allowing the seasoning to adhere. Olive oil does taste good in this application, as it adds a unique flavor.
• Seasoning – Kosher salt and black pepper will do in a pinch, or step it up with your favorite seasonings. We highly recommend the coarse Canyon Crust which also has garlic, chiles, and more.
• Bacon – Optional, but throwing some into the smoker while the potatoes are cooking is an effective use of time and fuel, plus it’s our favorite topping!

Equipment Needed

• Temperature Probe – Having one of these is key for checking temperature and tenderness. Yes, we’ll be using this for the potatoes!
• Beef Tallow (optional)– You can make your own or purchase it online, but it’s a handy addition for moist brisket during the wrapping phase.
• Basting Brush – A silicone basting brush is perfect for applying the liquid fat—it’s easy to handle and a breeze to clean up.

How to Smoke Baked Potatoes

1. Preheat your grill or smoker to 375°F. If using a charcoal grill, feel free to add hardwood chunks such as apple or hickory for added flavor.
2. Prep the potatoes. Give the potatoes a good scrub to remove any dirt and pat them dry. Poke holes with a fork or knife in the top to prevent them from popping or exploding while cooking. Brush the oil or melted beef tallow on the potatoes before applying the seasoning. Make sure the oil has been applied to all sides before sprinkling on the seasoning.

3. Smoke the potatoes. Place the potatoes in the smoker and allow them to cook for about 60 minutes, checking their temperature after 45 minutes.

Ideally, the internal temperature should reach about 205°F when checking with a meat thermometer probe. Baked potatoes are best around 208-212°F, after that, the insides start to get dense and sticky.

Cooking time can vary depending on the size, hot spots in the smoker or grill, and also the amount of food inside the chamber.

4. Remove the baked potatoes. Once they reach the target temperature (around 205°F) remove them from the smoker and allow them to rest for a few minutes. They should be fork tender, meaning there should be no resistance when you stick a fork in the outside of it to check. It’s time to slice in and add your favorite toppings!

Pro Tip: Once you split the potatoes, pop in a slice of soft butter and fluff with a fork before adding the rest of the toppings. It will melt fast!

Important Tips for Perfect Smoked Baked Potatoes

• Choose the Best Potatoes: Use your favorite type of potato for baking, which is typically a Russet potato. This recipe works with sweet potatoes, however the timing may change.
• Monitor Temperature: For a creamy center, it’s critical that the potatoes reach a target internal temp of about 205°F. Any lower and they may be underbaked, and higher temps could cause undesired textures. The cooking time could be longer depending on the size of your potato.
• Beef Tallow: Choose this over any type of oil for the best flavor. There’s a reason McDonald’s used to cook their fries in beef tallow, it just tastes so much better! Use homemade tallow from your smoked brisket and you won’t go back.
• Choice of Smoker: You can use any grill or smoker you’d prefer, but I generally will cook these in a pellet smoker alongside other foods. It’s an easy, consistent way to cook this potato recipe.
• Keep Warm: Once the potatoes are smoked and ready, they can be wrapped in aluminum foil to hold their temperature for an extended time.

Toppings and Variations

Smoked baked potatoes are so versatile that you can stick with the classic flavors or step out to something new. Here are some of our favorite combinations:

• Loaded Smoked Baked Potato (as seen): Top with sour cream, shredded cheddar cheese, smoked bacon, chives, and of course soft butter.
• Southwest Style: Dust the spuds with Sedona Sand All-Purpose Seasoning and top with diced avocado, shredded pepper jack cheese, quick pickled jalapenos, and maybe even some Mexican crema.
• Jalapeno Popper: Mix in some soft cream cheese, garlic powder, diced jalapenos, and plenty of crispy bacon.
• Smoky BBQ: Get out the smoked brisket or smoked pork butt and pile it on! Drizzle some Smoky Sweet Heat Sauce on with chopped green onions or slaw, and you’ve got a main dish.

What to Serve with Smoked Potatoes

These smoky spuds are the best side dish with any grilled or smoked meats. I could list most of the entire library of recipes, but here are some of the favorites:

• Juicy Smoked Turkey Breast or Smoked Chicken Breasts
• Smoked Chicken Thighs or Smoked Drumsticks
• Smoked Rack of Pork, pork chops and potatoes are classic.
• Smoked Spiral Ham (great for holiday meals!)
• Pork Steaks, grilled or smoked
• Tri-Tip Steaks
• Juicy Smoked Prime Rib

Frequently Asked Questions

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