Smoked Baked Potatoes are one of the easiest side dishes to make in your smoker. They come out fluffy on the inside with crispy, smoky skins and cook right alongside your meat, making them perfect for affordable, low-effort meals.
If the smoker is already on, this is a simple way to stretch dinner without extra work.
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Why You’ll Love Smoked Baked Potatoes!
We’ve tested smoked baked potatoes multiple times alongside brisket, pork shoulder, and even smoked chicken to make sure the timing and texture are reliable. This easy side dish has consistently smoked perfectly, giving you that fluffy center with crisp, flavorful skin.
Cooking them directly on the grates (without foil) produced the best results. It’s now one of our favorite ways to maximize smoker space and stretch a protein into a complete, affordable meal without extra prep or oven time.
If you’re already committing to a long smoke, adding potatoes during the final few hours is an easy, dependable win. Potatoes are affordable, filling, and easy to customize, which makes them perfect for families with different topping preferences.
Recipe Snapshot
- Budget-Friendly: Potatoes are one of the lowest-cost side dishes
- Family-Tested: Mild smoky flavor that works with any toppings
- Real-Life Prep Time: 15 minutes prep, 2–3 hours smoke time
- Method: Smoker
- Freezer-Friendly: Yes (without toppings)
- Best For: BBQ nights, brisket days, meal prep, feeding a crowd
Ingredients
- Medium Russet Potatoes – Russet potatoes give you the fluffiest texture and are usually the most affordable. I like to scrub and dry with paper towel before smoking.
- Olive Oil – Use oil that you prefer
- Sea Salt – Adds flavor. Feel free to add other spices that you prefer such as garlic powder or onion powder
How to Make Smoked Baked Potatoes
Step 1 – Preheat a smoker to 225 degrees F with a water pan. Use your favorite type of wood chips. Any work well in this recipe.
Step 2 – Use a fork to poke holes into the potato skins. Place the oil in a shallow bowl and place the sea salt in a separate shallow bowl.
Step 3 – Then place the potatoes in the bowl with the oil and turn it to ensure that all sides of the potatoes are covered in the oil.
Step 4 – Then move the oiled potatoes to the bowl or baking sheet with the salt and turn to coat the outside of the potato with the salt.
Step 5 – Place the potatoes in the smoker directly on the grill grates. Smoke them for 2 – 2.5 hours until the potatoes are fork tender with lid closed. Remove the potatoes from the smoker and then they are ready to serve with your favorite toppings and salt and black pepper. Enjoy!
Tips for Success
- Choose similar-sized potatoes so they finish at the same time.
- Skip the foil if you want crispy skins. Wrap in foil if you prefer softer skins.
- Keep the smoker closed as much as possible to maintain steady heat.
- If smoking meat like brisket or pork shoulder, place the potatoes on the rack during the last few hours of cook time to maximize flavor and efficiency.
- Leftovers reheat beautifully, making this a great make-ahead option for busy weeknights.
Variations Ideas
- Foil-Wrapped Potatoes: Creates softer skin and slightly faster cooking.
- Loaded Smoked Baked Potatoes: Top with butter, shredded cheddar cheese, 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 out centers, mix with cheese and seasonings, refill and smoke 20–30 more minutes. We have even added in shredded meat for a hearty side dish.
Storage & Freezer Instructions
- Refrigerator: Store cooled smoked baked potatoes in an airtight container for up to 4-5 days.
- Freezer: Wrap tightly in plastic wrap and foil (without toppings). Freeze up to 3 months.
- Reheat: Microwave 2–3 minutes until heated through or bake at 350°F for 15–20 minutes. You can even place in the air fryer to reheat.
Leftovers are perfect for breakfast hash, potato soup, or chopped into casseroles to stretch another meal.
What to Serve with Smoked Baked Potatoes?
FAQs
About 2½–3 hours depending on size of your potatoes.
The internal temperature should reach about 205°F and be fork tender.
It’s optional. No foil gives crispier skin and more smoke flavor. Foil makes the skin softer.
Yes. Add them during the last 2–3 hours of your meat 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 degrees F with a water pan. Use your favorite type of wood chips. Any work well in this recipe.
- Use a fork to poke various holes into the potatoes. Place the oil in a shallow bowl and place the sea salt in a separate shallow bowl.
- Then place the potatoes in the bowl with the oil and turn it to ensure that all sides of the potatoes are covered in the oil. Then move the oiled potatoes to the bowl with the salt and turn to coat the outside of the potato with the salt.
- Place the potatoes in the smoker directly on the grates. Smoke them for 2 – 2.5 hours until the potatoes are fork tender.
- Remove the potatoes from the smoker and then they are ready to serve with your favorite toppings. Enjoy!
Recipe Notes
Nutrition Facts
More Easy Smoked Side Dishes
Smoked baked potatoes are one of those simple additions that make a big difference. When the smoker is already going, adding a few potatoes turns your main dish into a complete, filling meal with almost no extra effort. We’ve made these for weeknight dinners and for feeding a backyard crowd, and they’ve been dependable every time.
If you try them, let us know how you served yours. Your tips and topping ideas help other families make this recipe work in their own kitchens (and backyards).
