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

Cook Time: 2 30

Total Time: 2 40

Servings: 4

Calories: 120kcal

Ingredients

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.

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