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Smoked “Baked” Potatoes
Sana Yousaf

Smoked “Baked” Potatoes Recipe

A smoky, flavorful twist on classic baked potatoes, cooked low and slow in a smoker for a rich, earthy taste. Perfect as a side dish for BBQs or family dinners, customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes or Yukon Gold for creamier texture
  • 2 tbsp olive oil or melted butter for richer flavor
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder optional, for extra savoriness
  • 1 tsp smoked paprika optional, for smoky notes
  • Toppings optional: Sour cream, shredded cheddar, bacon bits, green onions, or chives

Method
 

  1. Prep the potatoes: Wash and scrub potatoes thoroughly to remove dirt. Pat dry with a paper towel.
  2. Season the potatoes: Rub each potato with olive oil, then sprinkle generously with kosher salt, black pepper, and optional garlic powder or smoked paprika.
  3. Preheat the smoker: Set your smoker to 225°F–250°F, using applewood, hickory, or oak for best flavor.
  4. Smoke the potatoes: Place potatoes directly on the smoker grates. Smoke for 2–3 hours, or until fork-tender (internal temperature of 205°F–210°F).
  5. Rest and serve: Remove potatoes, let rest for 5 minutes, then slice open and fluff the interior with a fork. Add desired toppings and serve hot.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 10–15 minutes or microwave for 2 minutes.
  • Substitutions: Use sweet potatoes for a nutrient-packed alternative or avocado oil for a higher smoke point.
  • Crispy Skin: Smoke unwrapped and finish at 400°F for 10 minutes for crispier skin.
  • Spicy Twist: Add cayenne or chili powder to the seasoning for a kick.
  • Time-Saver: Parboil potatoes for 5–7 minutes before smoking to reduce cook time by about 30 minutes.

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