Smoked Baked Potatoes

Smoked baked potatoes take everything you love about traditional baked potatoes and elevate them with a delicious, smoky flavor. Cooked low and slow on the smoker, they emerge tender on the inside with a perfectly seasoned, crispy skin—ideal as a side for any BBQ feast or even as a standalone dish loaded with your favorite toppings.

Why You’ll Love This Recipe

• Incredibly easy and beginner-friendly

• Deep, smoky flavor without overpowering the potato

• Only 3 ingredients needed

• Can be smoked alongside other meats

• Perfectly fluffy interior with crisp skin

• Great for BBQs, weeknight dinners, or meal prep

• Easily customizable with toppings or seasonings

• Minimal cleanup

• No foil needed

• Naturally gluten-free and vegan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large russet potatoes

• 4 tablespoons olive oil

• 4 teaspoons BBQ beef rub (or 2 teaspoons salt + 2 teaspoons cracked black pepper)

Directions

1. Preheat smoker to 225°F. Use any wood—hardwoods like oak, hickory, or fruitwoods like apple or cherry all work well.

2. Prep potatoes: Scrub and dry each russet potato thoroughly. Pierce each one several times with a fork.

3. Season: Drizzle olive oil over each potato and rub it into the skin evenly. Season with BBQ rub or the salt and pepper mix, coating all sides.

4. Smoke: Place potatoes directly on the smoker grates. Close the lid and smoke for about 2 hours, or until the internal temperature reaches 205–210°F and a fork inserts easily.

5. Serve: Remove from the smoker and serve hot with your favorite toppings like butter, sour cream, shredded cheese, bacon bits, or chives.

Servings and timing

• Servings: 6

• Prep time: 5 minutes

• Cook time: 2 hours

• Total time: 2 hours 5 minutes

Variations

• Loaded: Top with chili, cheese, and onions for a full meal

• Herbed: Add garlic powder and dried herbs to the rub

• Sweet version: Use sweet potatoes and a cinnamon-sugar rub

• Cheesy melt: Slice open and stuff with shredded cheese, then return to smoker for 10 minutes

• Foil-baked style: Wrap in foil for a moister texture, though you’ll lose some smoky skin

Storage / Reheating

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Wrap individually in foil and freeze for up to 2 months

• Reheat: Warm in a 375°F oven for 15–20 minutes, or microwave until hot (skin may soften)

FAQs

Can I smoke sweet potatoes instead?

Yes! Sweet potatoes take on smoky flavor beautifully. Cooking time may vary slightly depending on size.

Do I need to wrap the potatoes in foil?

No. Smoking them without foil lets the skin crisp up and absorb more smoky flavor.

What wood is best for smoked potatoes?

Apple, cherry, oak, or hickory all work well. Use your favorite or whatever you’re using for other meats.

How do I know when the potatoes are done?

They should pierce easily with a fork and register 205–210°F internally.

Can I cook them faster?

To reduce cooking time, increase smoker temp to 275–300°F. Expect 1.5–1.75 hours instead.

Will the skin be crispy?

Yes, if smoked unwrapped and oiled, the skin crisps nicely while absorbing smoke.

Are these good for meal prep?

Absolutely. Cook a batch, refrigerate or freeze, then reheat when needed.

Can I use other seasonings?

Yes, any seasoning blend works—garlic powder, paprika, or even Cajun spice are great alternatives.

Can I smoke them alongside meat?

Yes, they pair perfectly with brisket, ribs, pork shoulder, or any smoked meat.

What if I don’t have a smoker?

You can mimic this by baking at 425°F in the oven with smoked salt or liquid smoke added.

Conclusion

Smoked baked potatoes are a simple yet standout dish that delivers big on flavor and texture. With just a few ingredients and minimal prep, these smoky spuds become an unforgettable side dish at any BBQ or gathering. Whether you load them up with toppings or serve them simply with butter and salt, they’re guaranteed to impress.