Smoked Baked Potatoes are one of the simplest and most satisfying side dishes to make in your smoker. They develop a fluffy interior and a crisp, smoky skin, and they cook right alongside your meat—an excellent way to stretch a meal with minimal effort.
If the smoker is already running, adding potatoes is an easy way to bulk up dinner without extra work.
Why You’ll Love Smoked Baked Potatoes!
We’ve tested smoked baked potatoes alongside brisket, pork shoulder, and smoked chicken to confirm timing and texture. Cooking the potatoes directly on the grates (no foil) consistently yields the best results: tender, fluffy centers with crisp, flavorful skins. This method makes efficient use of smoker space and turns affordable potatoes into a complete side for family meals or larger gatherings.
When you’re committing to a long smoke, add the potatoes during the final hours. They’re inexpensive, filling, and adaptable to any topping preferences—perfect for family dinners where everyone wants something slightly different.
Recipe Snapshot
- Budget-Friendly: Potatoes are one of the lowest-cost side dishes
- Family-Tested: Mild smoky flavor that pairs with many toppings
- Prep Time: 15 minutes
- Smoke Time: 2–3 hours
- Method: Smoker
- Freezer-Friendly: Yes (without toppings)
- Best For: BBQ nights, brisket days, meal prep, feeding a crowd
Ingredients
- Medium Russet Potatoes – Russets give the fluffiest texture and are usually economical. Scrub and dry before smoking.
- Olive Oil – Use your preferred oil to coat the skins.
- Sea Salt – For seasoning. Optional additions: garlic powder, onion powder, or other spices to taste.
How to Make Smoked Baked Potatoes
Step 1 – Preheat your smoker to 225°F and use a water pan. Choose your favorite wood chips; most work well for this recipe.
Step 2 – Pierce each potato several times with a fork. Pour oil into a shallow bowl and place the sea salt in another bowl.
Step 3 – Roll the potatoes in the oil until evenly coated on all sides.
Step 4 – Move the oiled potatoes to the salt and roll them to coat the skins lightly with salt.
Step 5 – Place the potatoes directly on the smoker grates and close the lid. Smoke for about 2–2.5 hours, or until fork tender. Remove and serve with your favorite toppings and extra salt and pepper to taste. Enjoy!
Tips for Success
- Choose potatoes similar in size so they finish at the same time.
- Leave potatoes unwrapped for crisp skins; wrap in foil if you prefer softer skins.
- Keep the smoker closed as much as possible to maintain steady heat.
- If smoking large cuts of meat, add potatoes during the last 2–3 hours to cook them alongside your protein.
- Leftovers reheat well, making these great for meal prep and busy weeknights.
Variation Ideas
- Foil-Wrapped Potatoes: Wrap in foil for softer skins and slightly faster cooking.
- Loaded Potatoes: Top with butter, shredded cheddar, sour cream, green onions, and bacon.
- Garlic Herb: Sprinkle dried rosemary or thyme on the skins before smoking.
- Dairy-Free: Use olive oil and dairy-free toppings.
- Twice-Smoked: Scoop out the centers, mix with cheese or shredded meat, refill, and smoke an extra 20–30 minutes for a hearty side.
Storage & Freezer Instructions
- Refrigerator: Store cooled smoked potatoes in an airtight container for up to 4–5 days.
- Freezer: Wrap tightly in plastic wrap and foil (no toppings) and freeze up to 3 months.
- Reheat: Microwave 2–3 minutes until heated through, bake at 350°F for 15–20 minutes, or reheat in an air fryer for crisp skin.
Leftovers work well in breakfast hash, potato soup, or casseroles to extend meals.
What to Serve with Smoked Baked Potatoes?
- Smoked shrimp
- Smoked whole chicken
- Smoked flank steak
- Smoked salmon
FAQs
About 2½–3 hours, depending on potato size.
They should reach about 205°F internal temperature and be fork tender.
It’s optional. No foil gives crispier skin and more smoke flavor; foil yields softer skin.
Yes. Add them during the last 2–3 hours of your meat’s cook time so they finish together.
Smoked Baked Potatoes
Ingredients
- 4 Medium Russet Potatoes cleaned and dried
- 2 Tbsp Olive Oil
- 1 Tbsp Sea Salt
Instructions
- Preheat a smoker to 225°F with a water pan. Use your preferred wood chips.
- Poke several holes in each potato with a fork. Place oil in a shallow bowl and salt in another bowl.
- Roll the potatoes in oil to coat them, then roll in salt to lightly season the skins.
- Place the potatoes directly on the smoker grates and smoke for 2–2.5 hours, until fork tender.
- Remove from the smoker and serve with your favorite toppings. Enjoy!
Recipe Notes
If your smoker doesn’t feed chips automatically, add wood chips every 15 minutes. Refrigerate leftovers in an airtight container for up to 4–5 days.
Nutrition Facts
, Carbohydrates 38g
, Protein 5g
More Easy Smoked Side Dishes
Smoked Cream Cheese
Smoked Corn on the Cob
Smoked Deviled Eggs
Smoked baked potatoes are an easy addition that elevates a meal. When the smoker is running, a few potatoes transform your main dish into a satisfying, complete plate with almost no extra effort. They’re reliable for weeknight dinners or feeding a backyard crowd.
If you try them, share how you served them—your topping ideas and tips will help others adapt this recipe to their kitchens and backyards.