Smoky Tender Baked Potatoes

This smoked baked potato recipe transforms ordinary spuds into a flavor-packed side dish that will have your guests asking for seconds. The slow smoking process infuses the potatoes with a subtle woody aroma while creating the perfect contrast between crispy skins and fluffy interiors.

I discovered this technique during a summer barbecue experiment and now it's our go-to method for potato night. My family actually requests these over traditional oven-baked potatoes because the smoky flavor adds such a wonderful dimension.

Ingredients

• Russet potatoes Large ones with uniform sizing ensure even cooking throughout
• Olive oil Helps create that perfect crispy exterior while the potatoes smoke
• Kosher salt The larger crystals adhere better to the skins for maximum flavor
• Cracked black pepper Adds a slight heat that complements the smoky notes
• Optional toppings Like butter, sour cream, chives, bacon, and cheese turn these into a complete meal

Step-by-Step Instructions

Preheat Smoker

Set your smoker to 225°F. This lower temperature allows the smoke flavor to penetrate deeply without burning the exterior. Any wood variety works well, though I find hickory or apple wood pellets create an especially nice balance with potatoes.

Prepare Potatoes

Start with thorough washing to remove all dirt as you'll be eating the skins. Pat them completely dry with paper towels because moisture prevents proper crisping. Apply a generous coating of olive oil using your hands to massage it into every crevice. The oil not only helps the seasonings stick but creates that desirable crisp exterior. Season liberally with salt and pepper, making sure to cover all sides.

Smoke Potatoes

Place potatoes directly on the smoker grates with at least an inch between each for proper air circulation. Close the lid to maintain consistent temperature. Let them smoke for the full 2-3 hours without disturbing them. You'll know they're done when a fork slides easily through the thickest part with no resistance. The skins should be wrinkled and slightly darkened.

Serve

Transfer the hot potatoes to a serving platter immediately. For the best experience, slice them open right away to release the steam, fluff the interiors with a fork, and add your desired toppings while still piping hot so butter melts beautifully into the fluffy center.

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The real game-changer in this recipe is the type of wood you use for smoking. I once used mesquite wood chips thinking stronger smoke would be better, but it overpowered the delicate potato. My family still talks about the time I discovered apple wood with these potatoes—the slight sweetness it imparts creates an almost magical flavor profile.

Storage and Reheating

Smoked potatoes maintain their quality surprisingly well when stored properly. Place cooled potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, avoid the microwave which makes them gummy. Instead, wrap each potato in foil and heat in a 400°F oven for 15-20 minutes until heated through. The foil prevents them from drying out while reheating.

Making It a Meal

Transform these potatoes from side dish to main event by creating a loaded potato bar. Set out an array of toppings like pulled pork, broccoli and cheese sauce, chili, or vegetarian options like roasted vegetables and plant-based chili. This approach works wonderfully for casual entertaining where guests can customize their meals. I like to add a simple green salad on the side for freshness.

Flavor Variations

While the classic salt and pepper version never disappoints, these potatoes become even more exciting with different seasoning blends. Try coating them with garlic powder, smoked paprika, and dried herbs before smoking. Alternatively, brush the finished potatoes with herb-infused butter immediately after removing from the smoker—the hot potatoes absorb the flavored butter beautifully. For an extra layer of flavor, consider using bacon fat instead of olive oil before smoking.

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Common Questions

→ What type of wood pellets work best for smoked potatoes?

Any wood pellet variety works well for smoking potatoes. Milder woods like apple or cherry impart a subtle sweetness, while stronger woods like hickory or mesquite create a more robust smoky flavor. Experimenting with different wood types allows you to discover your personal preference.

→ Can I make these potatoes ahead of time?

Yes! Smoked potatoes are excellent for make-ahead preparation. After smoking, allow them to cool completely, then refrigerate for up to 3 days. Reheat in a 400°F oven for 10-15 minutes until warmed through.

→ How do I know when the potatoes are fully cooked?

The potatoes are done when a fork easily pierces through to the center without resistance. Depending on potato size and smoker temperature consistency, this typically takes 2-3 hours at 225°F. For larger potatoes, you may need to add additional cooking time.

→ What can I add to make these potatoes a complete meal?

Transform these potatoes into a complete meal by splitting them open and filling with heartier toppings. Try adding pulled pork, chili, taco meat, sautéed vegetables, or grilled chicken. Top with cheese, sour cream, and green onions for a satisfying all-in-one dish.

→ Can I make these potatoes without a smoker?

While a smoker provides the authentic smoky flavor, you can adapt this technique for a regular grill using indirect heat and wood chips in a smoker box. Alternatively, bake the potatoes in a conventional oven at 400°F for about 1 hour, then add a touch of liquid smoke or smoked paprika to mimic the smoky flavor.

→ Are smoked potatoes suitable for dietary restrictions?

Smoked potatoes are naturally versatile for various dietary needs. They're gluten-free, vegetarian, and can be vegan when using plant-based oil instead of butter or bacon grease and choosing plant-based toppings. They're also dairy-free when served without butter, cheese, or sour cream.