Smoked Baked Potatoes are one of the easiest side dishes to make in your smoker. They turn out fluffy inside with crisp, smoky skins and cook right alongside your meat, making them an affordable, low-effort addition to any meal.
If the smoker is already running, this is a simple way to stretch 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. The result is consistently a fluffy interior with a flavorful, crispy skin.
Cooking the potatoes directly on the grates (no foil) gives the best texture. This method maximizes smoker space and stretches a main protein into a complete, budget-friendly meal with minimal prep and no oven time.
If you’re committed to a long smoke, adding potatoes during the last few hours is an easy, reliable way to feed a crowd. Potatoes are inexpensive, filling, and customizable so everyone can choose their preferred toppings.
Recipe Snapshot
- Budget-Friendly: Potatoes are a low-cost side dish
- Family-Tested: Mild smoke 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 yield the fluffiest interior and are usually economical. Scrub and dry before smoking.
- Olive Oil – Use your preferred oil for coating.
- Sea Salt – For seasoning. Optional: add garlic powder, onion powder, or other spices to taste.
How to Make Smoked Baked Potatoes
Step 1 – Preheat your smoker to 225°F with a water pan. Use your favorite wood chips; most work well for this recipe.
Step 2 – Poke holes in each potato with a fork. Pour the oil into a shallow bowl and place the sea salt in another shallow bowl.
Step 3 – Roll each potato in the oil until evenly coated on all sides.
Step 4 – Move the oiled potatoes to the bowl or tray with salt and turn to coat the skins.
Step 5 – Place potatoes directly on the smoker grates. Smoke for 2–2.5 hours with the lid closed, until fork tender. Remove and serve with your favorite toppings, salt, and black pepper. 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 brisket or pork shoulder, add potatoes during the last 2–3 hours to finish together.
- Leftovers reheat well, making this a great make-ahead option for busy nights.
Variation Ideas
- Foil-Wrapped Potatoes: Softer skins and slightly faster cooking.
- Loaded Smoked Potatoes: Top with butter, shredded cheddar, sour cream, green onions, and bacon.
- Garlic Herb: Add dried rosemary or thyme before smoking.
- Dairy-Free: Use olive oil and dairy-free toppings.
- Twice-Smoked Potatoes: Scoop centers, mix with cheese and seasonings, refill, and smoke 20–30 minutes more. Add shredded meat for a heartier 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 hot, or bake at 350°F for 15–20 minutes. An air fryer also works well for reheating.
Leftovers are great for breakfast hash, potato soup, or chopped into casseroles to stretch another 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.
The internal temperature should reach about 205°F and be fork tender.
Optional. No foil gives crispier skin and more smoke flavor; foil yields softer skin.
Yes. Add them during the last 2–3 hours of the 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 holes in the potatoes with a fork. Put oil in a shallow bowl and sea salt in a separate bowl.
-
Roll potatoes in the oil to coat, then transfer to the salt and turn to coat the skins.
-
Place potatoes directly on the grates and smoke for 2–2.5 hours, until fork tender.
-
Remove from the smoker and serve with desired toppings. Enjoy!
Recipe Notes
Refrigerate leftovers in an airtight container for up to 4–5 days.
Nutrition Facts
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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 complete, satisfying meal with almost no extra effort. They work great for weeknights or feeding a backyard crowd and are dependable every time.
If you try them, share how you served yours—your topping ideas and tips help others make this recipe their own.