GRILLION DOLLAR MEAT
All recipesVegetarian / The Sunday Cook

Smoked Baked Potatoes

By Logan · Grillion Dollar Meat

Cuisine: American

Golden, seasoned skins with fluffy centers and a subtle smoky flavor. These potatoes cook directly on the smoker grates and make an easy side for steak, chicken, or pulled pork.

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Four whole smoked baked potatoes with golden skins on the smoker grates
PREP10 minCOOK2–3 hrFINISH5 minMAKES4 servings
An easy side for a smoker day

Does this cook fit your day?

About 10–15 min hands-on · 2 hr 15 min–3 hr 15 min total

Allow about 2¼–3¼ hours from prep to serving. Most of that time is hands-off. Larger potatoes may take longer; leave room in your plan for the optional crispy finish.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.
First time? Start here

A skewer should slide into the middle with almost no resistance. Temperature helps, but tenderness decides when to serve.

Cooking terms explained
Use the equipment you have

Use a smoker or pellet grill at 275°F with indirect heat. For optional crisping, raise it to 400°F or finish in a preheated oven.

Before you shop

Buy 4 medium russet potatoes, roughly 2–2½ lb total. Choose similar sizes and use pantry oil and seasonings. Optional toppings add to the shopping cost.

Make it a meal

Pair with steak, chicken, or pulled pork. Prepare toppings while the potatoes smoke, and add quick-cooking meat near the end. Butter, sour cream, cheddar, bacon, green onions, or chopped smoked meat are optional.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINEProbe-tender centers; often around 205–210°F

  1. Preheat the smoker

    • Set the smoker to 275°F with indirect heat.

  2. Prepare the potatoes

    • Scrub the potatoes thoroughly under running water and pat completely dry.
    • Pierce each potato several times with a fork.

  3. Oil and season

    • Rub a thin layer of oil over each potato.
    • Combine the salt, pepper, and garlic powder, then sprinkle evenly over all sides.

  4. Smoke uncovered

    • Place the potatoes directly on the grates with space between them.
    • Close the lid and smoke for approximately 2–3 hours, turning halfway through if your smoker has hot spots. Start checking at about 2 hours; larger potatoes may take longer.

  5. Check for a fluffy center

    • They are ready when a thin skewer or thermometer probe slides into the center with almost no resistance.
    • Internal temperature is often around 205–210°F, but tenderness is the deciding test.

  6. Crisp the skins if desired

    • For crispier skins, increase the smoker to 400°F for the final 10–15 minutes, checking frequently.
    • You can also transfer them to a preheated oven for this finish.

  7. Split, fluff, and serve

    • Let stand about 5 minutes, then cut a slit lengthwise.
    • Using a clean towel to protect your hands, gently push the ends toward the center. Fluff the inside with a fork and add your favorite toppings.
TEXTURE & HANDLING NOTE

The 205–210°F range is a texture guide, not a required food-safety minimum. Use the probe-tender test, especially at higher elevations. Keep potatoes above or separate from raw meat to avoid drips.

USDA food-handling guidance
SMALL DETAILS, BETTER COOKS

A few helpful tips

Plan your cook, from prep to plate

Timing is an estimate. Follow temperature and tenderness checks.

  1. About 2¼–3¼ hours before serving

    Preheat to 275°F. Scrub, dry, pierce, oil, and season the potatoes.

  2. Next 2–3 hours

    Smoke uncovered. Prepare your main dish and toppings while the potatoes cook; begin checking tenderness at 2 hours.

  3. Final 10–15 minutes, optional

    Raise the heat to 400°F to crisp the skins, or use a preheated oven.

  4. Last 5 minutes

    Let stand briefly, then split, fluff, and top.

WHEN THE COOK HAS QUESTIONS

A little help.

Should I wrap potatoes in foil?

Skip the foil during cooking. Exposed skins pick up smoke and dry out more effectively; foil traps steam and softens them.

Can I smoke these alongside meat?

Yes. Keep the potatoes above or separate from raw meat so drippings cannot land on them. Start potatoes before quick-cooking meats such as steaks.

How do I know they are done at higher elevations?

Potatoes may become tender below 205–210°F at higher elevations. Follow the probe test rather than chasing a number.

Why are some potatoes taking longer?

Size and smoker hot spots affect cooking time. Choose similar-sized potatoes, rotate if needed, and remove each potato when its center is tender.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate within 2 hours in a shallow container, or within 1 hour when it is over 90°F outside. Remove any foil before chilling, keep refrigerated at 40°F or below, and use within 3–4 days.

Reheat

Reheat until hot throughout, reaching 165°F in the center.

Next-day idea

Dice for breakfast potatoes or scoop out the centers for twice-baked potatoes.

USDA leftover guidance
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FREE MEAT TEMPERATURE CHEAT SHEET

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