Easy Smoked Baked Potatoes

These are the smoked baked potatoes I make when I want dinner to feel like a hug without dirtying every pan I own. They’re big, salty-skinned russets that go low and slow on the smoker until the insides are fluffy and the outsides have that drumroll crackle when you cut in. The smoke does this sneaky thing where it tastes like you’ve done a lot more work than you did. Which is honestly my favorite kind of cooking magic.

My husband calls these “campfire potatoes” and the kids call them “butter boats,” which tells you everything about our family. Last weekend I pulled four fat potatoes off the smoker and everyone magically appeared at the patio table like I rang a dinner bell. He grabbed the tongs, I grabbed the sour cream, the toddler grabbed, well, the actual stick of butter. We’ve been making these on repeat because they go with whatever else is happening—steak, a rotisserie chicken, leftover chili, even a big salad when we’re pretending to be responsible. It’s become a little ritual: toss the potatoes on, forget about them for two-ish hours, then feast.

How to Make It

Okay, preheat your smoker to 250°F. If yours runs hot or cold, don’t stress—anywhere 225–275°F works; you’ll just adjust time a little. Scrub 4 big russet potatoes like you mean it, then stab them a few times with a fork so they don’t hiss at you later. Rub with olive oil and a generous sprinkle of kosher salt. I mean generous—like you’re seasoning the outside of a good steak.

Lay them right on the grates and close the lid. Walk away. Come back around the 90-minute mark, flip them, and if you want to be extra, brush with melted butter and a pinch of garlic powder. Keep smoking until a probe slides in like warm butter or they hit around 205°F in the center—usually about 2 to 2½ hours depending on potato size and smoker temp.

If you like crisper skins (I do), crank the smoker or pop them in a 400°F oven for 10 minutes at the end. Slice them open, give the sides a squeeze so they fluff up, then load with whatever you’ve got: butter, sour cream, chives, cheddar, bacon, a sprinkle of smoked paprika—go nuts.

✔Ingredient Notes

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– Russet potatoes: The textbook choice—fluffy inside, sturdy skin. Yukon Golds work but won’t get as fluffy; sweet potatoes are great too (shorten time a bit).
– Olive oil: Helps the salt cling and the skins crisp. Avocado oil is fine; I once used butter only and the skins got patchy.
– Kosher salt: Big flakes = better crust. Table salt works but use less; it’s saltier and can overdo it fast.
– Black pepper & garlic powder: Optional but lovely. I’ve over-garlicked before—go light; smoke amplifies flavors.
– Butter: For brushing mid-smoke and melting inside. Ghee holds up great to heat if you’re feeling fancy.
– Wood: Hickory for bolder, apple/cherry for sweeter. Mesquite can be bossy—save it for ribs unless you like it strong.
– Toppings: Sour cream, cheddar, chives, bacon, scallions, hot sauce, chili—don’t skip the acid hit (chives or a little hot sauce) to cut the richness.

✔Recipe Steps

1. Preheat smoker to 250°F (225–275°F is fine).
2. Scrub 4 large russets, pat dry, and pierce each 5–6 times with a fork.
3. Rub potatoes with 1–2 tablespoons olive oil and a generous coating of kosher salt; add pepper and a pinch of garlic powder if you like.
4. Place directly on smoker grates and smoke 2 to 2½ hours, flipping halfway, until a probe slides in easily or internal temp is about 205°F.
5. Brush with melted butter during the last 30 minutes; for extra-crisp skin, finish at 400°F for 10 minutes.
6. Rest 5 minutes, slice, fluff, and load with toppings (butter, sour cream, cheddar, chives, bacon, hot sauce—you know the drill).

What to Serve It With

– Grilled steak, smoked chicken thighs, or salmon.
– A big pot of chili spooned right on top.
– BBQ ribs or pulled pork—classic combo.
– Simple green salad or garlicky broccoli for balance.
– Breakfast-for-dinner: fried egg + hot sauce + cheddar.

✔Tips & Mistakes

– Size matters. Huge potatoes take longer; start checking around 1 hour 45 minutes and don’t panic if they need 30 more.
– Don’t wrap in foil at the start—it steams the potato and blocks smoke. Foil only to hold them warm after cooking.
– Salt the skins generously. That’s the secret to the “wow” crunch.
– Shoot for 205°F internal temp. That’s the sweet spot for fluffy.
– Rotate if your smoker has hot spots so nobody ends up the odd, undercooked potato.
– Short on time? Microwave each potato 5–7 minutes first, then smoke 45–60 minutes to finish and pick up smoke.

✔Storage Tips

Fridge: Tuck leftovers (whole or halved) into an airtight container up to 4 days. Reheat in the oven or air fryer at 375°F until hot and re-crisped, or just microwave if you’re hungry-right-now.

Freezer: You can freeze the insides scooped and mashed for future twice-baked situations, but whole potatoes get a little mealy. Still edible, just not peak texture.

Cold potato confession: Absolutely delicious sliced cold and pan-fried into breakfast hash. Also weirdly great straight from the fridge with ranch and hot sauce. No judgment here.

✔Variations and Substitutions

– Sweet potatoes: Smoke 45–90 minutes depending on size; they cook faster and love a maple-butter swirl.
– Dairy-free: Use olive oil and coconut yogurt or cashew sour cream. Nutritional yeast scratches the cheesy itch.
– Loaded BBQ: Top with pulled pork, cheddar, and pickled onions. Unreal.
– Tex-Mex: Black beans, salsa, pepper jack, cilantro, squeeze of lime.
– Buffalo ranch: Shredded rotisserie chicken + buffalo sauce + ranch + celery crunch.
– Seasoning swaps: Smoked paprika for extra smoky punch, or ranch seasoning for a cheat code.
– Wood swaps: Apple/cherry for gentle, hickory for bold; skip heavy mesquite unless you like strong smoke.
– Speedy route: Par-cook in the microwave, then smoke to finish—less time, still good smoke.

Frequently Asked Questions

Easy Smoked Baked Potatoes

Fluffy-on-the-inside, crackly-on-the-outside smoked baked potatoes. Slow-smoked for deep flavor, then finished hot for crisp skins—perfect with butter, sour cream, and chives.

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Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 russet potatoes medium, scrubbed and dried
• ▢ 2 tbsp olive oil
• ▢ 2 tsp kosher salt
• ▢ 1 tsp black pepper freshly ground
• ▢ 1 tsp garlic powder optional
• ▢ 4 tbsp unsalted butter for serving
• ▢ 0.5 cup sour cream for serving
• ▢ 2 tbsp fresh chives finely sliced, for garnish
• ▢ 0.5 cup shredded cheddar cheese optional, for topping

Instructions

Preparation Steps

• Preheat smoker to 225°F. Use a robust wood like hickory, oak, or mesquite for deeper flavor.
• Prick each potato 6 to 8 times with a fork. Rub all over with olive oil, then season evenly with kosher salt, black pepper, and garlic powder (if using).
• Place potatoes directly on the smoker grates and smoke until tender, about 120 minutes. Aim for an internal temp of 200°F to 205°F or until a skewer slides in with little resistance.
• For crisp skins, increase smoker to 375°F to 400°F (or move potatoes to a 400°F oven) and cook 10 to 15 minutes until the skins are crackly.
• Split each potato lengthwise, gently squeeze the ends to open, and fluff the interior with a fork.
• Top with butter, sour cream, and chives. Add cheddar if desired. Taste and adjust seasoning with extra salt and pepper.

Notes

For larger potatoes, add 15 to 20 minutes of smoking time. If you are short on time, par-cook potatoes in the microwave for 6 to 8 minutes, then smoke until tender. Leftovers keep 3 days refrigerated; reheat at 400°F for 10 minutes to re-crisp skins.