Best Smoked Baked Potatoes Recipe: Easy & Delicious Comfort Food

Introduction

Oh, the smell of a perfectly baked potato wafting through the house… it’s pure comfort, isn’t it? There’s something so deeply satisfying about that fluffy interior and slightly crispy skin. But what if I told you we could elevate that humble baked potato to a whole new level of deliciousness, with a little help from the smoker? These Smoked Baked Potatoes are ridiculously easy to make, perfect for a weeknight treat or a show-stopping side dish for your next gathering. Seriously, get ready to impress yourself and everyone you share these with!

Why You’ll Love This Recipe

• Fast: While smoking takes a bit of time, the hands-on prep is super quick!
• Easy: Seriously, it’s almost impossible to mess these up. Just a little oil, seasoning, and patience.
• Giftable: Imagine gifting these to a neighbor or a friend who loves good food! Wrap them up warm.
• Crowd-pleasing: Who doesn’t love a perfectly smoked potato? They’re a guaranteed hit.

Ingredients

Here’s what you’ll need to create these little gems:

• 6 medium-sized Russet potatoes: These are the stars of the show! They have that perfect starchy interior for baking.
• 1 Tbsp garlic salt: This adds a fantastic savory punch and a hint of garlic that’s just chef’s kiss.
• 1/2 – 1 tsp coarsely ground black pepper: A little coarseness gives a nice texture and a gentle kick.
• 2 Tbsp olive oil: Just enough to help the seasonings stick and give the skin a lovely finish.

How to Make It

Let’s get these potatoes smoking! It’s a breeze, I promise.

1. Preheat your smoker: Get your smoker fired up and set to a cozy 225°F (107°C). This low and slow temperature is key for tender, flavorful potatoes.
2. Wash and scrub: Give those potatoes a good scrub under running water. We want all the dirt gone!
3. Pat them dry: This is a small but important step. Patting the potatoes dry with paper towels helps the oil and seasonings adhere better.
4. Prick with a fork: Grab a fork and poke each potato a few times. This allows steam to escape, preventing any explosions in the smoker – safety first, friends!
5. Rub with olive oil: Drizzle the olive oil over the potatoes and rub it all over, like you’re giving them a little spa treatment.
6. Season them up: Sprinkle the garlic salt and black pepper evenly over all sides of the oiled potatoes. Make sure every nook and cranny gets some love!
7. Into the smoker they go: Place the seasoned potatoes directly on the smoker racks. No need for a foil packet for these – we want that smoky goodness to really penetrate that skin.
8. Smoke to perfection: Let them smoke for about 2 to 3 hours, or until they are wonderfully tender when you pierce them with a fork. They should feel soft and yielding.

Substitutions & Additions

Feeling adventurous? You can totally play around with these!

• For the seasoning: If you don’t have garlic salt, you can use regular salt and a little garlic powder. Or, try a smoky paprika, onion powder, or even a touch of chili powder for a little heat.
• Oil options: Avocado oil or even melted butter would work beautifully as a substitute for olive oil.
• Toppings are key! Once these are out of the smoker, the real fun begins. Load them up with butter, sour cream, shredded cheese, bacon bits, chives, or your favorite chili.

Tips for Success

A few little things I’ve learned along the way to make sure your smoked potatoes are absolutely perfect:

• Don’t overcrowd the smoker: Give your potatoes some breathing room so the smoke can circulate evenly around them.
• Check for tenderness, not just time: Every smoker and potato is a little different. The best way to know they’re done is by how easily a fork pierces them.
• Prep ahead: You can wash, dry, prick, oil, and season the potatoes a few hours in advance and keep them covered in the fridge until you’re ready to smoke. This is a lifesaver when you’re busy!
• The “tent” trick: If the skins are getting too crispy before the inside is tender, you can loosely tent them with foil for the last part of the smoking time.

How to Store It

Leftover smoked potatoes? Lucky you! Let them cool completely before storing them in an airtight container or a resealable bag in the refrigerator. They’ll be good for about 3-4 days. You can reheat them gently in the oven, microwave, or even back on the smoker for a quick refresh.

FAQs

Got questions? I’ve got answers!

Can I make these in the oven if I don’t have a smoker?

Absolutely! While you won’t get that signature smoky flavor, you can bake them in the oven at 400°F (200°C) for about 45-60 minutes, or until tender. You can add a little liquid smoke to your olive oil mixture for a hint of smoky flavor.

How long do smoked potatoes last?

Once cooled and properly stored in the refrigerator, they should last for about 3-4 days.

What wood chips are best for smoking potatoes?

Hickory, mesquite, or a mild fruitwood like apple or cherry are all fantastic choices for smoking potatoes. They add a wonderful depth of flavor without being overpowering.

Can I wrap the potatoes in foil while smoking?

For this recipe, we’re not wrapping them in foil to allow the smoke to penetrate the skin directly. If you prefer a softer skin, you can wrap them in foil for the last hour of smoking.