Smoked Baked Potatoes (Printable Version)
Slow-smoked russet potatoes with crispy skins and fluffy centers, perfect for customizing with your favorite toppings.
# What You'll Need:
→ For the Potatoes
01 - 6 large Russet potatoes (uniform in size)
02 - 3 tablespoons olive oil (or avocado oil, melted butter, or bacon grease)
03 - 2 teaspoons kosher salt (or sea salt, garlic salt, or Himalayan pink salt)
04 - 1 teaspoon cracked black pepper (or white pepper for milder flavor)
→ Optional Toppings
05 - Butter
06 - Sour cream
07 - Chives
08 - Bacon
09 - Shredded cheese
# Steps to Follow:
01 - Preheat your smoker to 225°F (107°C). Choose any wood pellet variety to suit your flavor preference — experiment to find your favorite.
02 - Wash and thoroughly dry the potatoes. Rub each potato with olive oil to coat evenly. Season generously with salt and pepper.
03 - Place the seasoned potatoes directly on the smoker grates. Close the lid and smoke for 2–3 hours, or until a fork easily pierces through the center.
04 - Remove from smoker and serve hot with your choice of toppings.
# Additional Tips::
01 -
- Ready in just over 2 hours with minimal hands-on time
- Makes an impressive side dish that pairs with virtually any protein
- Customizable with endless topping options for a complete meal
- Naturally gluten-free and vegetarian friendly
02 -
- These potatoes contain significantly more flavor than oven-baked versions
- The smoking process creates a natural barrier that helps potatoes stay warmer longer
- The skins become incredibly flavorful, so don't discard them
03 -
- Pierce potatoes with a fork a few times before smoking to prevent them from bursting as they cook
- Wrapping potatoes in foil prevents smoke penetration so avoid this common mistake
- Choosing potatoes of similar size ensures they'll all finish cooking at the same time