Go Back Email Link
–+ servings
plater of smoked baked potatoes piled with butter, sour cream, green onions and bacon

Smoked Baked Potatoes (Crispy Skin, Fluffy Inside)

Slow-smoked russet potatoes with crispy salted skin and a fluffy, smoke-kissed interior. The easiest BBQ side you'll ever make — cooks alongside brisket, ribs, or chicken with zero extra effort.
1 rating (Click stars to rate)
Recipe by - Tabetha Klein
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 931 kcal

Equipment

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 smoker to 225 degrees and use a hickory-style pellet or similar wood chunks for standard smokers.
    temperature screen on the smoker set to 225 degrees
  • Clean your potatoes by gently washing or scrubbing them. Our little sink scrub brush was perfect!
    potatoes being scrubbed in the sink
  • Dry your potatoes thoroughly by laying them on a dish towel or paper towel to dry.
    potatoes sitting on a dish towel
  • Cover your potatoes in a light layer of olive oil, rubbing all sides until completely coated.
    Drizzling olive oil on potatoes
  • 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 as well.
    heavily seasoning potatoes with kosher salt
  • Move the potatoes over to the smoker, making sure your pellet hopper is full enough to run for the next hour or two.
    Prepped potatoes, in a glass dish by the smoker, set to 255 degrees
  • 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.
    checking doneness of baked potato with toothpick

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
 

Nutrition

Calories: 931kcalCarbohydrates: 156gProtein: 19gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 2386mgPotassium: 3604mgFiber: 12gSugar: 5gVitamin A: 310IUVitamin C: 49mgCalcium: 121mgIron: 8mg
Keyword smoked, easy sides
Tried this recipe?Mention @tabethas.table!