Ditch the oven—these deliciously simple Smoked Baked Potatoes turn everyone’s favorite starch into a flavorful showstopper.
My first encounter with a smoker happened a few Easters ago when my brother-in-law rolled out this absolute beast of a machine. The thing looked like a fuel tanker strapped to a semitruck or something. He’d been smoking whole chickens and brisket since the early AM, and by mid-afternoon, I swear—the backyard smelled like a campfire. That’s a compliment, by the way.
Did it take a while? Yeah, and my kiddos were chomping at the bit as the clock inched ever so slowly. But the wait was worth it. Needless to say, the chicken and brisket were tender, juicy, and delicious. The flavors were nothing like I’ve had outside a restaurant. Honestly, a regular grill doesn’t stand a chance, so long as you can stomach the patience.
That’s when it clicked. A smoker isn’t really a grill. I suppose that’s an obvious realization, but I do think it’s easy to forget. Really, a smoker is more like a slow cooker. You’ve got that same low-and-slow requirement, and it works best with tougher cuts. This led me to my next question—can you smoke veggies?
You bet you can.
Truth be told, I’ve only smoked one vegetable so far, the trusty potato. It’s a thick, forgiving starch that soaks up flavors like a sponge. Best of all, you don’t have to do much here, and in fact, you pretty much follow the same prep you’d use for a standard baked potato. Poke a few holes with your fork, rub on some spices, and then let your smoker do its thing.
While I keep the seasoning simple with a little salt and pepper, you can certainly sprinkle on other herbs and spices. Just put them on before smoking. I’ll sometimes add garlic powder, a pinch of paprika, and dried parsley. Herbes de Provence is delicious too, especially when paired with fish—even better, smoked fish.
However you like them, these smoked potatoes turn out wonderfully crispy with fluffy insides ready for a slab of butter or sour cream. Sure, they’ll take two hours to make, but the wait is most assuredly worth it!
Russets for the win
Potatoes are resilient little buggers. I boil them, bake them, fry them, and mash them. No matter their form, potatoes always come out delicious. That said, not all potatoes are created the same. Take the Yukon Gold—they make great hash browns and the best mashed potatoes, but their thin skin doesn’t stand a chance in my smoker. Russets, on the other hand, were practically built for smoking, in part thanks to their thick skin. They’re also super starchy, so they can handle a couple of hours in some heat and absorb all those smoky flavors. Stick with russets.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. I should mention, and this is only my opinion, but I think smoked potatoes taste best the day they’re made. Even when you reheat them in the oven (350°F), the texture is hard to revive. However, if you’ve got an air fryer, that works best. Brush the potatoes with olive oil, and they should get some of the crispy exterior back.
Serving suggestions
Smoked potatoes are made for backyard meals with friends and family, so you know what that means. You need to serve all the classics like Smoked Chuck Roast and Smoked Beer Can Chicken—bonus points if the beer is from your local brewery. Add Grilled Corn On The Cob and Slow-Cooker Baked Beans for sides. And if you have any room after all this, decadent Dark Chocolate Ice Cream slides right down the gullet.
Smoked Baked Potatoes
Ingredients
- 6 large russet potatoes washed, scrubbed, and dried
- 1/4 cup olive oil
- Kosher salt to taste
- Black pepper to taste
- Preferred toppings such as shredded cheese, sour cream, or chopped green onions
Instructions
- Set your smoker to 225°F. Use any type of wood pellets you like for a mild smoky flavor.
- Pierce each potato several times with a fork to allow steam to escape.
- Drizzle the potatoes with olive oil. Rub the oil in evenly, then sprinkle salt and ground black pepper over all sides.
- Place the potatoes directly on the smoker rack. Smoke for about 2 hours until they are soft and fork tender, reaching an internal temperature of 205°F to 210°F.
- Remove from the smoker, let rest for a few minutes, then serve with your favorite toppings, such as shredded cheese, sour cream, or green onions.
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