Smoked Hasselback Potatoes make the best side dish. Potatoes are sliced, smoked and then topped with cheese, bacon and more that’s perfect to serve with any smoker recipe.
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If you have tried our Smoked Baked Potatoes then you are goin to love this Smoked Hasselback Potatoes. The texture of the potatoes get crispy while the center is soft and full of smoky flavor.
We love using our smoker for many side dish recipes. Make sure to check out this Smoked Sweet Potatoes or Smoked Potato Salad. Both make a delicious side dish and perfect for any BBQ.
Table of Contents
Why This Recipe Works
Take your baked potatoes to the next level with this Hasselback Potato Recipes. The mouthwatering crisp cheesy side is even better with crispy bacon, sour cream and chopped green onions.
All you need is a few simple ingredients and you have a budget friendly side dish that the whole family will love.
Ingredients
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Potatoes – We like using Russet Potatoes, but you can also use Yukon Gold Potatoes or Sweet Potatoes.
- Seasoning – We used simple seasoning to rub on the potatoes. But feel free to use your own. Instead of oil, you can mix melted butter with fresh herbs.
- Cheese – Shredded cheese is what we prefer, but you can also top the smoked potatoes with small slices of cheese, pepper jack cheese, or Colby Monterrey jack Cheese.
Step by Step Instructions
- Step 1 – Preheat the smoker to 225°F.
Step 2 – Wash the Russet potatoes thoroughly and pat them dry. Make slits in the potatoes with a sharp knife, about ⅛ inch apart, being careful not to cut all the way through.
Step 3 – Mix the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
Step 4 – Brush this mixture over and into the slits of the potatoes.
Step 4 – Place the potatoes in the smoker. Once the potatoes are almost done, sprinkle the grated cheddar cheese into the slits and cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Step 5 – Remove the potatoes from the smoker and let them cool for a few minutes.
- Step 6 – Top each potato with crumbled bacon strips, chopped chives, and a dollop of sour cream.
Recipe Tips
- Cutting Slits – Make sure to evenly space out the slits and not cut them all the way through. This is key for getting that classic Hasselback look where the potato fans out a bit as it cooks. Plus, it lets all those tasty flavors seep in nicely.
- Cooking Time – The cooking time may vary depending on the size of the potatoes and the exact temperature of your smoker.
- Wood Chips – Feel free to use any type of wood chips you prefer. We recommend hickory or apple wood chips.
Serving Suggestions
Serve these potatoes with these delicious smoker recipes. Cooking your sides in the smoker makes cleanup a breeze.
Frequently Asked Questions
Feel free to top the potato with all your favorite potato toppings. We like to setup a potato bar which includes bacon bits, fresh chives, slice jalapenos, and sour cream. We have even had smoke brisket chili to top the potato.
Store in an airtight container for up to 3 days in the refrigerator.
Reheat the leftover potatoes in the air fryer or the oven to keep the crispy texture.
More Smoked Side Dish Recipes
We love to hear from you. If you make this Smoked Hasselback Potatoes Recipe, please leave a comment or a star review.
Smoked Hasselback Potatoes
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup grated cheddar cheese
- 4 slices bacon cooked and crumbled
- 2 tablespoons chives finely chopped
- 1/2 cup sour cream for serving
Instructions
- Preheat the smoker to 225°F.
- Wash the Russet potatoes thoroughly and pat them dry. Make slits in the potatoes, about ⅛ inch apart, being careful not to cut all the way through.
- Mix the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Brush this mixture over and into the slits of the potatoes.
- Place the potatoes in the smoker and cook for about 1.5 to 2 hours, or until they are tender inside and crispy on the outside. The cooking time may vary depending on the size of the potatoes and the exact temperature of your smoker.
- Once the potatoes are almost done, sprinkle the grated cheddar cheese into the slits and cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the smoker and let them cool for a few minutes.
- Top each potato with crumbled bacon, chopped chives, and a dollop of sour cream.
