Smoked Baked Potatoes are an easy, crowd-pleasing side you can cook in your smoker. They develop a crisp, smoky skin while remaining fluffy inside, and they cook right alongside your meat—perfect for stretching a meal with minimal effort and cost.
If the smoker is already fired up, these potatoes are a simple way to extend dinner without extra work.
Why You’ll Love Smoked Baked Potatoes!
We tested these smoked baked potatoes alongside brisket, pork shoulder and smoked chicken to confirm consistent timing and texture. When cooked directly on the grates (no foil), they develop the best combination of fluffy interior and crisp, flavorful skin.
This method maximizes smoker space and turns a protein into a complete, affordable meal without extra oven time or fuss. Add the potatoes during the last few hours of a long smoke to make efficient use of heat and smoke.
Potatoes are inexpensive, filling and easy to customize, which makes them ideal for families who want different toppings.
Recipe Snapshot
- Budget-Friendly: Potatoes are an economical side
- Family-Tested: Mild smoky flavor pairs with many toppings
- Prep Time: About 15 minutes
- Smoke Time: 2–3 hours at 225°F
- Method: Smoker
- Freezer-Friendly: Yes (store without toppings)
- Best For: BBQ nights, brisket days, meal prep, feeding a crowd
Ingredients
- Medium Russet Potatoes – Russets give the fluffiest interior; scrub and dry before smoking.
- Olive Oil – Use your preferred oil to coat the skins.
- Sea Salt – Adds flavor; optional seasonings include garlic powder or onion powder.
How to Make Smoked Baked Potatoes
Step 1 – Preheat your smoker to 225°F and set a water pan. Use your favorite wood chips; most work well for this recipe.
Step 2 – Use a fork to poke holes in each potato. Pour the oil into a shallow bowl and place the sea salt in a separate shallow bowl.
Step 3 – Roll each potato in the oil until fully coated on all sides.
Step 4 – Transfer the oiled potatoes to the bowl or baking sheet with the salt and roll them to coat the skins evenly.
Step 5 – Place the potatoes directly on the smoker grates. Smoke for about 2–2.5 hours with the lid closed, or until fork tender. Remove and serve with your favorite toppings, plus extra salt and black pepper to taste. Enjoy!
Tips for Success
- Choose potatoes of similar size so they finish at the same time.
- Skip foil for crispy 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 the potatoes during the last 2–3 hours to finish with the meat.
- Leftovers reheat well and make great breakfasts or additions to soups and casseroles.
Variation Ideas
- Foil-Wrapped: Wrap potatoes in foil for softer skin and slightly faster cook time.
- Loaded: Top with butter, shredded cheddar, sour cream, green onions and bacon.
- Garlic Herb: Sprinkle dried rosemary or thyme before smoking.
- Dairy-Free: Use olive oil and dairy-free toppings.
- Twice-Smoked: Scoop centers, mix with cheese and seasonings (or shredded meat), refill and smoke 20–30 more minutes.
Storage & Freezer Instructions
- Refrigerator: Cool and store smoked baked 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 hot, bake at 350°F for 15–20 minutes, or reheat in an air fryer for crisp skin.
Leftovers are excellent for breakfast hash, potato soup, or chopped into casseroles to stretch a meal.
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 be fork tender and reach an internal temperature around 205°F.
It’s optional. No foil yields crispier skin and more smoke flavor; foil produces softer skin.
Yes. Add them during the last 2–3 hours of the meat’s cook time so everything finishes together.
Smoked Baked Potatoes
Ingredients
- 4 Medium Russet Potatoes cleaned and dried
- 2 Tbsp Olive Oil
- 1 Tbsp Sea Salt
Instructions
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Preheat a smoker to 225°F with a water pan. Add your preferred wood chips.
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Poke holes in the potatoes with a fork. Put oil in one shallow bowl and sea salt in another.
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Roll each potato in the oil to coat, then roll in the salt until the skin is evenly seasoned.
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Place the potatoes directly on the grates and smoke for 2–2.5 hours, until fork tender.
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Remove from the smoker and serve with your favorite toppings. Enjoy!
Recipe Notes
Store leftovers in the refrigerator in an airtight container for up to 4–5 days.
Nutrition Facts
More Easy Smoked Side Dishes
Smoked Cream Cheese
Smoked Corn on the Cob
Smoked Deviled Eggs
Smoked baked potatoes are a small addition that makes a big difference. When the smoker is running, adding a few potatoes turns a main into a satisfying meal with very little extra effort. They’re reliable for weeknights or feeding a backyard crowd.
Try them and feel free to share how you served yours—topping ideas and tweaks help others adapt the recipe for their families.