Smoked Hasselback Potatoes

5 from 1 vote

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.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Side Dish

Cuisine: American

Keyword: Smoked Hasselback Potatoes

Servings:

Calories: 444kcal

Author: Carrie Barnard

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 1/8 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.

Notes

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.

Nutrition