Smoked Baked Potatoes (Pellet Smoker Recipe) + Video

Ingredients

• 4russet potatoes, scrubbed clean
• 30 ml (2 tablespoons)olive oil
• 30 ml (2 tablespoons)kosher salt
• to tastetoppings such as butter, pepper, sour cream and thinly sliced chives

Instructions

1. 1

   Preheat the smoker

   Set the smoker to 190°C (375°F). Choose your preferred wood; the recipe uses a blend of oak, maple and hickory in a pellet smoker.

2. 2

   Pierce the potatoes

   Set the potatoes on a baking tray or work surface, then prick the skin all over with a fork.

3. 3

   Oil and season

   Coat the potatoes with olive oil and rub kosher salt over their skins.

4. 4

   Smoke until tender

   When the smoker reaches temperature, after about 15 minutes, put the potatoes directly on the grate. Check them at 1 hour; cooking time depends on their size. They are ready when a fork passes all the way to the centre.

5. 5

   Open the potatoes

   Hold each potato with an oven mitt and give it a gentle squeeze to loosen the flesh from the skin. Cut lengthways down the middle for about 8–10 cm, then make a similar cut crossways. With a clean kitchen towel and both hands, push the ends towards one another to open it up.

6. 6

   Add the toppings

   Top the potatoes straight away with your chosen toppings and serve.

What are smoked baked potatoes?

Baked potatoes are a familiar American side, usually cooked until the skin is firm and the centre is soft enough to fluff with a fork. This version takes the potatoes to a smoker rather than a conventional oven, adding the character of the chosen wood as they cook.

Russet potatoes suit the method because their starchy centres turn fluffy when tender. A simple coating of oil and salt seasons the skins, while the toppings let everyone finish a potato to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 5g protein, 38g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, while the olive oil contributes most of the fat; the potatoes provide some protein. Serve with a source of protein and vegetables to make a more balanced plate.

Choose and prepare the potatoes

Russets: choose potatoes of similar size so they are more likely to become tender at around the same time. Scrub them clean, then pierce the skins all over with a fork as directed.

Season the skins

Olive oil: coat each potato before adding salt so the seasoning has something to cling to. Rub the salt over the entire skin for an even finish.

Set up the smoker

Temperature: preheat to 190°C (375°F), which takes about 15 minutes in the recipe. Oak, maple and hickory are the suggested wood blend, but the method allows you to choose a preferred wood.

Check for doneness

Timing: begin checking at 1 hour, allowing for variation with potato size. The clearest cue in the method is that a fork reaches the centre without resistance.

Open and serve

Opening: protect your hand with an oven mitt and use a clean kitchen towel when pushing the ends apart. The lengthways and crossways cuts help the potato open up for toppings.

Toppings: butter, pepper, sour cream and thinly sliced chives are suggested options. Add them as soon as the potatoes are opened and serve while hot.

Recipe notes & tips

• Choose potatoes that are close in size so they cook at a similar pace.
• Pierce the skins all over before putting the potatoes in the smoker.
• Wait for the smoker to reach 190°C (375°F) before adding the potatoes.
• Start checking for tenderness at 1 hour, especially if the potatoes are on the small side.
• Use an oven mitt and a clean kitchen towel when opening the hot potatoes.
• Prepare toppings while the potatoes smoke so you can serve them straight away.

Variations

• Wood choice: use your preferred smoker wood instead of the suggested oak, maple and hickory blend.
• Sour cream: add a spoonful after opening for a cool, tangy topping.
• Chives: scatter thinly sliced chives over the potato just before serving.
• Pepper: finish with a grind of pepper alongside the salt-seasoned skin.
• Butter: add butter to the opened potato so it melts into the fluffy centre.

Common mistakes to avoid

• Uneven potato sizes: check smaller potatoes sooner and keep larger ones cooking until tender.
• Skipping the fork test: a browned skin does not confirm the centre is cooked; test all the way to the middle.
• Adding potatoes before preheating: wait until the smoker reaches 190°C (375°F).
• Handling potatoes bare-handed: use an oven mitt and a clean kitchen towel to protect your hands.
• Waiting to add toppings: top the potatoes immediately after opening so they are served hot.

How to store

Refrigerate leftover potatoes in a covered container for up to 3 days. Reheat until hot throughout in an oven or smoker; add fresh toppings after reheating.

Frequently asked questions