Smoked Baked Potatoes are a go-to side dish in our house. You can make a baked potato on a pellet grill or smoker, and once you try this method you may prefer it over the oven forever. The mild smoke flavor, crispy skin and fluffy interior make these smoked baked potatoes a perfect complement to grilled or smoked proteins.
Smoked Baked Potatoes
Grilled and smoked baked potatoes are a favorite for anyone who loves cooking outside. They pair with nearly any protein—beef, pork, chicken, or vegetarian mains—and the pellet grill method gives them a distinct, satisfying texture and flavor. This recipe explains how to smoke them low and slow, then finish hot for a crisp skin.
Try our Smoked Potato Salad!
Recipe Shopping List
The ingredient list for smoked baked potatoes is very simple. Use good-quality potatoes and a neutral oil that tolerates heat. The same ingredients work whether you’re smoking or grilling these potatoes on a pellet grill.
- Russet potatoes (large)
- Oil (avocado or olive oil)
- Kosher salt
- Optional toppings: cheese, sour cream, butter, bacon, chives
More easy pellet grill recipes and side ideas—try pairing these potatoes with your favorite smoked main.
How To Make This Recipe
The technique is straightforward but deliberate: smoke low to infuse flavor, then finish at a higher temperature to crisp the skin. Follow the steps below for consistent results.
- Preheat your grill. Set a pellet grill or smoker to 200–220°F (about 93–104°C).
- Wash and dry the potatoes. Scrub each potato well and dry them completely. Pierce the skin several times with a fork to allow steam to escape while they cook.
- Smoke low and slow. Place the potatoes directly on the grill grates and smoke for two hours at the low temperature. This step gives the potatoes a subtle smoky flavor and begins the cooking process without overworking the exterior.
- Oil and salt the skins. Remove the potatoes and rub each one with oil, then coat liberally with kosher salt. The oil helps the salt adhere and promotes a crisp, golden skin.
- Finish hot. Raise the grill temperature to about 400°F (205°C). Return the potatoes to the grill—ideally on a baking sheet or directly on the grates—and cook until the skin is crisp and a fork slides into the center easily. This usually takes about an hour, depending on potato size.
- Serve. Split open the potatoes, fluff the interior with a fork, and add your favorite toppings.
Try making a cheesy smoked casserole or a loaded smoked potato for a crowd-pleasing meal.
Recipe FAQ
Russet potatoes are ideal for classic baked potatoes because they have a starchy interior that becomes light and fluffy when cooked. You can use other varieties, but russets give the best traditional texture.
Yes. Give the potatoes a thorough scrub so the skin is clean before you eat it. A firm produce brush helps remove dirt and debris.
Any grill will work, but for a true smoked baked potato you’ll get the best results with a smoker or a pellet grill. Pellet grills are convenient for maintaining low temperatures and delivering a steady smoke flavor.
Serve these with a smoked pork tenderloin or your favorite grilled entrée for a hearty meal.
Recipe Tips
These tips will help you avoid common issues and produce reliable, delicious smoked baked potatoes every time.
- Take it slow. Rushing the cooking process reduces the quality of the interior. Low-and-slow smoking followed by a high-heat finish gives the best texture.
- Keep the grill closed. Frequent opening causes temperature swings and uneven cooking. Trust the cook time and check only when necessary.
- Stagger your cooks. If you’re smoking meats and potatoes together, plan timing so everything finishes near the same time. Potatoes are forgiving and can be held warm more easily than most meats.
Want a loaded version? Top with cheddar, bacon, sour cream and chives for a classic loaded smoked baked potato.
Topping Suggestions
Consider these topping ideas, or mix and match to create your favorite combination:
- Plain Greek yogurt or sour cream
- Butter and shredded cheddar
- Fresh chives or green onions
- Roasted garlic or garlic butter
- Chili or pulled pork barbecue for a heartier option
- Crispy bacon bits and cracked black pepper
Grilled baked potatoes pair well with nearly any main course, so don’t be afraid to experiment with bold or simple toppings.
Serve This With
These smoked baked potatoes are versatile and complement many smoked and grilled mains. Great pairings include smoked brisket, spare ribs, tri-tip, smoked pork chops, or simply a herb-marinated chicken. They also make a satisfying side for a special roast like prime rib.
Smoked Baked Potatoes
These easy grilled baked potatoes are cooked on a pellet grill for a smoky, tender interior and crisp skin.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Ingredients
- 6 large russet potatoes
- 1/4 cup avocado oil (or olive oil)
- 1–2 tablespoons kosher salt
- Toppings: cheddar cheese, sour cream, butter, bacon, chives
Instructions
- Preheat your pellet grill to 200–220°F (93–104°C).
- Wash and dry the potatoes thoroughly.
- Pierce each potato 6–8 times with a fork to vent steam.
- Place the potatoes on the preheated grill and smoke for about 2 hours at 200°F.
- Remove the potatoes and raise the grill to 400°F (205°C).
- Rub each potato with oil and coat generously with kosher salt.
- Return the potatoes to the grill for about an hour, or until a fork inserts easily to the center and the skins are crisp.
- Split open, fluff the interior, and add toppings as desired.
Recommended Equipment
For best smoked flavor and temperature control, use a pellet grill or dedicated smoker. A good thermometer and a sturdy baking sheet are also helpful for the finishing step.
Nutrition (estimated per serving)
Calories: 370 • Total Fat: 9g • Carbohydrates: 64g • Protein: 8g • Fiber: 7g • Sodium: varies based on salt and toppings
Nutrition data is an estimate. Consult a nutrition tool or professional if you need precise values for medical reasons.