These smoked cheesy potatoes are packed with bacon, a blend of melty cheeses, and a subtle smoky finish. If you enjoy cheesy potato dishes, this smoked variation elevates the classic into a comforting, crowd-pleasing side — and with the bacon added, it can easily serve as a hearty main for casual meals.
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Smoked Cheesy Potatoes
Over the years I’ve made many versions of cheesy potatoes, and this smoked version might be my favorite. It pairs beautifully with holiday meals, backyard barbecues, or weeknight dinners. The smoked flavor adds depth while the cheese and bacon keep each bite rich and satisfying.
Recipe Rundown
| Prep Time: | 10 minutes |
| Smoke Time: | 2 hours 15 minutes |
| Smoker Temperature: | 225°F |
| Wood Pellets: | Blend, hickory, or your favorite smoking pellet |
| Servings: | 8–10 |
Ingredient Notes
- Frozen hash browns — Use a 30-ounce bag of shredded hash browns for ease. Southern-style or bags that include peppers and onions work fine if you prefer extra texture and flavor.
- Cream of chicken soup — The canned soup keeps this dish simple and creamy. If you prefer homemade, a roux-thickened sauce with butter, chicken broth, and flour will work as a substitute.
- Sour cream — Full-fat sour cream adds creaminess and a pleasant tang. For a lighter option, plain Greek yogurt can be substituted.
- Blocks of cheese — Hand-shredded cheese melts best and avoids some anti-caking additives. Use a blend of Monterey Jack and mild cheddar for a smooth, cheesy texture.
- Bacon — Cooked and mixed in at the end transforms these into loaded cheesy potatoes. You can omit the bacon if you prefer a vegetarian version.
Step by Step Instructions
Step 1: Combine ingredients. In a large bowl, mix the thawed hash browns, cream of chicken soup, sour cream, minced garlic, salt, pepper, one green onion (chopped), and half of each cheese.
Step 2: Transfer to the pan. Stir until everything is evenly combined, then spread the mixture into a greased baking dish or disposable aluminum pan.
Step 3: Prepare the bacon. Place the chopped raw bacon in a separate cast-iron pan or another heatproof dish, and spread it so pieces aren’t clumped together.
Step 4: Smoke. Put both the potato pan and the bacon pan in a preheated smoker set to 225°F. Smoke for 1 hour, then stir the bacon and give the potatoes a quick shake or stir. Continue smoking for about 1 hour more, until the bacon is fully cooked and the potatoes are heated through.
Step 5: Combine bacon. Stir the cooked bacon into the potatoes until evenly distributed.
Step 6: Finish with cheese. Sprinkle the remaining cheeses over the top and return to the smoker for about 15 minutes, or until the cheese is melted and bubbly to your liking.
Remove the dish from the smoker, top with the remaining chopped green onion, and serve warm.
This dish delivers smoky aroma, crisp bacon bites, and a creamy, cheesy texture that guests will love.
Variations for these Smoked Cheesy Potatoes
- Add heat: Stir in diced jalapeños, red pepper flakes, or swap in pepper jack for Monterey Jack to give the dish a spicy kick.
- Simplify seasonings: Use your favorite SPG (salt, pepper, garlic) blend or an all-purpose BBQ rub to keep prep quick and flavorful.
- Make it vegetarian: Omit the bacon and consider adding smoked paprika or a touch of liquid smoke to retain a smoky character.
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Loaded Smoked Cheesy Potatoes
Ingredients
- 1 30 oz. bag frozen hash browns, slightly thawed
- 1 10.5 oz. cream of chicken soup
- 1 cup sour cream
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp pepper
- 2 chopped green onions divided
- 1 cup Monterey Jack cheese divided
- 1 cup mild cheddar cheese divided
- ½ lb. raw bacon chopped
Instructions
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In a large mixing bowl combine the hash browns, cream of chicken soup, sour cream, garlic, salt, pepper, 1 green onion, and half of both cheeses.
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Mix until well combined, then pour into a greased baking dish or aluminum pan.
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Place chopped raw bacon in a separate cast-iron pan and spread it so pieces aren’t clumped together.
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Transfer both pans to the preheated smoker.
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Smoke at 225°F for 1 hour, then stir the bacon and the potatoes.
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Close the lid and smoke about 1 hour longer until the bacon is cooked.
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Add the bacon to the potatoes and mix to combine.
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Top with remaining cheese and cook about 15 minutes longer until the top is melted.
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Remove from the smoker, sprinkle additional chopped green onions, and serve warm.