Smoked baked potatoes are the move when you've already got the smoker going for ribs or brisket. Crispy salted skin. Fluffy interior. A whisper of hickory that no oven can fake.
Real talk - I made these for years before I started getting them right. The fix wasn't fancy. It was temperature (yours and the potato's), oil application, and resisting the urge to wrap them in foil.
Here's exactly how I do it.
Jump to:
- Ingredients
- Instructions
- What temperature to smoke baked potatoes
- How long to smoke baked potatoes at 225°F
- The right internal temp for a smoked baked potato
- Should you wrap smoked baked potatoes in foil?
- What wood is best for smoked baked potatoes
- Can you smoke baked potatoes alongside brisket or ribs?
- Toppings
- Substitutions
- Equipment
- Storage
- Top Tip 👩🏼🍳
- FAQ
- More Smoker Recipes
- Pairing Ideas
- 📖 Recipe
- 💬 Comments
We love cooking outside and our Camp Chef pellet smoker is used quite often. We are always trying to add new side dishes that we can cook alongside our mains. These smoked baked potatoes for example cook perfectly alongside our Smoked Chicken Thighs.
Ingredients
One of the beautiful things about this recipe is that it utilizes ingredients you likely already have in your kitchen; we're just giving them a new, exciting twist.
Russet potatoes. High starch, low moisture, fluffy interior. Don't underbuy - these shrink slightly on the smoker.
Olive oil. Helps the skin crisp and the salt stick. Avocado oil works too if you want a more neutral profile.
Kosher salt. Diamond Crystal is my brand - bigger flakes adhere better to the oiled skin. Don't sub fine table salt here. Promise.
Fresh ground black pepper. Always fresh, always coarse.
Garlic powder. Background savory note. Doesn't overpower the smoke.
Smoked paprika. The whole point - doubles the smoke perception without doubling the cook time.
Optional toppings: butter, sour cream, cheddar, chives, bacon, smoked brisket if you're going hard.
Instructions
If you are just getting comfortable with your pellet smoker, this recipe is a great place to start. Let's get into it!
Step 1: Preheat your smoker to 225 degrees and use a hickory-style pellet or similar wood chunks for standard smokers.
Step 2: Clean your potatoes by gently washing or scrubbing them. Our little sink scrub brush was perfect!
Step 3: Dry your potatoes thoroughly by laying them on a dish towel or paper towel to dry.
Step 4: Cover your potatoes in a light layer of olive oil, rubbing all sides until completely coated.
Step 5: Season generously with Diamond Kosher Salt and fresh ground pepper. Mix your garlic powder and smoked paprika in a small bowl, and lightly sprinkle over top.
Step 6: Move the potatoes over to the smoker, making sure your pellet hopper is full enough to run for the next hour or two.
Step 7: Check your potatoes with a toothpick or fork to check doneness. When your toothpick easily pushes into the potato with no resistance, they're done! If they are still firm, recheck every 20 minutes.
What temperature to smoke baked potatoes
225°F is the sweet spot. Hot enough to crisp the skin and cook the interior through, slow enough for actual smoke to penetrate.
If you're short on time, 275°F works. You'll lose a little smoke flavor and cut cook time roughly in half - fair trade on a weeknight.
Anything north of 300°F? You've built an outdoor convection oven. No shade, but you didn't smoke them. You roasted them.
How long to smoke baked potatoes at 225°F
| Potato size | Smoker temp | Cook time | Done at internal temp |
|---|---|---|---|
| Small (5–6 oz) | 225°F | 60–75 min | 205°F |
| Medium (8–10 oz) | 225°F | 90 min – 2 hrs | 205–210°F |
| Large (12+ oz) | 225°F | 2 – 2.5 hrs | 205–210°F |
| Medium (8–10 oz) | 275°F (fast) | 60–75 min | 205°F |
Your smoker, your weather, and the size of your spud all matter. Don't set a timer and walk away. Check at 90 minutes, then every 20.
The right internal temp for a smoked baked potato
205-210°F. Period.
This is the move that separated my "okay" baked potatoes from the ones people ask for seconds of. Below 200°F and the inside is still tight and a little gummy. Above 215°F and you've crossed into mealy territory.
A digital instant-read thermometer in the thickest part is faster and more accurate than the toothpick test. If you've got one, use it. If you don't - get one. They're $15.
Should you wrap smoked baked potatoes in foil?
No.
Foil traps steam. Steam softens skin. You just spent two hours building a crispy crust - don't undo it.
If dinner timing got weird and you need to hold finished potatoes for an hour, then wrap in foil and stash in a 170°F oven or a clean cooler. That's a hold, not a cook.
What wood is best for smoked baked potatoes
Honest answer: whatever's already loaded for your protein.
If you're smoking potatoes solo (rare in my house), here's how I'd rank:
- Hickory - classic, bold, can't go wrong
- Pecan - gentler than hickory, slightly sweet
- Oak - clean, balanced, plays nice with anything
- Apple or cherry - mild and fruity, great with poultry pairings
- Mesquite - strong. Use as a blend, not solo. Will overpower the potato.
Can you smoke baked potatoes alongside brisket or ribs?
Yes. This is the entire play.
Add potatoes during the last 1.5-2 hours of your brisket or rib cook. Brisket usually runs 225-250°F, which is exactly where potatoes want to be. No extra fuel, no extra fuss, and any drippings that hit them only make them better.
This is also why every BBQ joint serves baked potatoes on the side. They're free real estate on the cook.
Toppings
Let's talk about one of the best parts of making smoked baked potatoes - the toppings! Whether you prefer keeping it classic or love to load up your potato, there's a world of delicious possibilities waiting.
Classic Options
- Salted Butter: A few slices of softened butter for that rich, creamy texture.
- Sour Cream: Adds a cool, tangy contrast to the warm, smoky potato.
- Cheddar Cheese: Sprinkle generously for a gooey, cheesy experience.
- Green Onions: For a fresh, slightly sharp bite.
- Bacon Bits: Because everything's better with a bit of crispy bacon, right?
- Salt and Pepper: A little sprinkle goes a long way in enhancing all the flavors.
Boujee Options
Now, for those who love to go all out:
- Smoked Chicken Thighs: Imagine chunks of tender, flavorful smoked chicken from our very own recipe, piled high on your potato.
- Smoked Brisket: If you've tried our smoked brisket recipe, you know how incredible this would be as a topping. Juicy, smoky, and just melt-in-your-mouth goodness.
- Cream Cheese and Chives: For a richer twist, swap out sour cream with cream cheese, and add chives for a mild oniony kick.
- Grilled or Smoked Veggies: Think bell peppers, onions, or mushrooms for some added texture and flavor.
- Crispy Onions: For a salty crunch.
The great thing about these smoked baked potatoes is how they can become a canvas for your culinary creativity. Feel free to mix and match toppings based on what you love or what you have on hand.
Substitutions
Quick swaps to tailor this dish just for you:
- Potatoes: Any kind works! Russet, sweet, or red potatoes are all great. Just adjust the cooking time as needed.
- Oils: Olive oil is our favorite, but avocado oil or melted butter are fantastic alternatives.
- Spice: Want heat? Swap the smoked paprika for chipotle powder, or add a pinch of cayenne. Prefer no smoke at all? Skip the paprika and lean on garlic powder and pepper.
Equipment
Let's gather our tools! Here's what you'll need to bring those smoked baked potatoes to life...
- Smoker: A Pellet Smoker (like a Traeger & Camp Chef) or a traditional wood-burning smoker.
- Sheet Tray: For transferring your potatoes over to the smoker once oiled.
- Aluminum foil: Optional, for easier cleanup.
- Toothpick: To check for doneness. A fork, knife, or skewer will also do the trick!
Storage
Leftovers
- Cool Down: Allow the baked potatoes to cool to room temperature after baking to prevent condensation inside the storage container, which could lead to sogginess or promote bacterial growth.
- Storage Container: Transfer the cooled potatoes into an airtight container or wrap them individually in aluminum foil or plastic wrap. This helps to maintain their moisture and prevent them from absorbing odors from the refrigerator.
- Refrigerate: Place the wrapped or contained potatoes in the refrigerator. Properly stored, baked potatoes can last in the fridge for up to 5-7 days.
- Reheating: When you're ready to eat the potatoes, you can reheat them in the oven, microwave (not in foil), or on the grill. If using an oven, preheat it to 350°F (175°C) and heat the potatoes until they're warmed through, approximately 15-20 minutes. In the microwave, remove any aluminum foil, place the potato on a microwave-safe dish, and heat it for 2-3 minutes or until hot.
Remember, if you've topped or filled the potatoes with any perishable ingredients (like sour cream, cheese, or bacon bits), you may want to consume them sooner to ensure the best quality and safety.
Freezing For Later
- Cool Down: Allow the baked potatoes to cool completely to room temperature after cooking. This prevents condensation and ice crystals from forming, which can affect their texture.
- Wrap Well: Individually wrap each potato tightly in aluminum foil or plastic wrap. This helps to protect the potatoes from freezer burn and keeps them moist.
- Place in Freezer Bags: For extra protection, place the wrapped potatoes in airtight freezer bags. Squeeze out as much air as possible before sealing the bags to minimize exposure to air.
- Label and Freeze: Don't forget to label the freezer bags with the date. Baked potatoes can be stored in the freezer for up to 3 months.
- Reheating: When you're ready to enjoy, you can reheat the potatoes directly from frozen. Remove the plastic wrap (if used) and replace the foil around the potatoes. Reheat in an oven preheated to 350°F (175°C) until they are completely warmed through, about 20-30 minutes, depending on their size. Alternatively, you can thaw them in the refrigerator overnight before reheating.
Top Tip 👩🏼🍳
#1 Leftover baked potatoes are perfect for homefries the next day! Cube them up and crisp on a griddle or cast iron pan until warm.
#2 For the best results, maintain a consistent temperature in your smoker or oven. The slow and low method ensures perfectly fluffy insides and crispy skin.
FAQ
205-210°F. Below 200 and the inside is gummy. Above 215 and you've lost the fluff. A digital instant-read thermometer is the single best upgrade for baked potatoes anywhere - oven, grill, or smoker.
Three things: a generous coat of oil, a heavy hand on the kosher salt, and no foil. Skin needs direct heat and surface coverage to crisp.
At 225°F, not really - they won't burst at low temps. I poke 4-5 times anyway out of habit and to let a little steam release. Above 350°F it actually matters.
Avocado oil for clean flavor. Olive oil for body. Beef tallow if you want them next-level (chef's kiss). Skip butter for the cook itself - milk solids burn over a long smoke. Save butter for after.
Yes. Russets give you the classic fluffy interior people picture when they hear "baked potato." Yukon Golds are denser and creamier - better if you're going loaded-style. Both work. Russet wins for traditional.
Three usual suspects: not enough oil, not enough salt, or you wrapped them in foil. Fix one, fix all three, and you'll have crackle.
Absolutely. Smoke them, cool them, refrigerate up to 5 days. To revive: 400°F oven (or back on the grill) for 8-10 minutes to re-crisp the skin. Don't microwave - you'll lose everything you cooked them for.
More Smoker Recipes
Want more ideas for the next time you light up your smoker? Here are some of our latest recipes to try!
Pairing Ideas
Looking to make it a meal? Here are some great ideas to pair your smoked baked potatoes with...
📖 Recipe
Smoked Baked Potatoes (Crispy Skin, Fluffy Inside)
Equipment
- Sheet Tray or shallow pan
- Toothpick
Ingredients
- 4 Russet Potatoes
- 2 tablespoon Olive Oil
- ½ teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
Instructions
- Preheat your
- Clean your potatoes by gently washing or scrubbing them. Our little sink scrub brush was perfect!
- Dry your potatoes thoroughly by laying them on a dish towel or paper towel to dry.
- Cover your potatoes in a light layer of olive oil, rubbing all sides until completely coated.
- Season generously with
- Move the potatoes over to the smoker, making sure your pellet hopper is full enough to run for the next hour or two.
- Check your potatoes with a toothpick or fork to check doneness. When your toothpick easily pushes into the potato with no resistance, they're done! If they are still firm, recheck every 20 minutes.
Notes
- Internal temp matters more than time. Pull at 205-210°F for fluffy. Below 200°F = gummy. Above 215°F = mealy. Use an instant-read thermometer in the thickest part.
- Choosing Potatoes: For the best results, use russet potatoes, which have a high starch content and produce a fluffy interior. Yukon Gold potatoes can also work well if you prefer a creamier texture.
- Smoking Tips: Keep the smoker temperature around 225°F (107°C) for a slow and even cook. If you want a stronger smoky flavor, consider using hickory or mesquite wood chips.
- Toppings & Variations: Customize your smoked baked potatoes with a variety of toppings like sour cream, chives, cheese, bacon, or even a dollop of chili. Get creative with herbs and spices to enhance the flavor!
- Leftovers Idea: If you have leftover smoked baked potatoes, turn them into delicious home fries the next day! Simply dice the potatoes and sauté them in a hot skillet with a bit of oil or butter until they're crispy and golden. Add some onions, bell peppers, or your favorite seasoning for a tasty breakfast or brunch dish.
- Storage: Store any leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave for best results.
Tabetha Klein says
Family favorite! We always make extras so we can use them for homefries the next day. Perfect side!