Perfectly tender on the inside, crispy on the outside Smoked Baked Potatoes are the only way you will want to make these again! With just three ingredients, you’ll want to make several at once and treat your family to a fantastic side dish!
These salt crusted spuds are laced with a light smokey flavor and turn out perfect every time when you choose to make them out on the grill.
🍽️ Why This Works
Crispy Potato Skins | We all love a great crispy skin of our baked potatoes. The smoked version is no different and you will love the taste. It has a light smoky flavor that your family will love!
Hands Off | These are so simple to make and completely hands off. You are essentially baking them in the smoker, and you can walk away and do a few other things while they cook.
Family Friendly | The best part of having baked potatoes is everyone in the family scarfs them down with no complaints. Add your favorite toppings and you have a scrumptious side dish or a hearty vegetarian main dish.
Scalable | Smoked Baked Potato Recipes like this one are great for everyone. You can easily make one potato or ten. The process is the same and depending on the smoker you have, you can get them all in.
📝 Ingredient Notes
Baker Sized Potatoes | The timing on this recipe is based on the baker (larger) sized potatoes. The ones in the 5 pound bag are much smaller and will take a lot less time.
Kosher Salt | Use coarse kosher salt and not the fine-grained table salt. These have larger salt particles in the blue box found in the spice aisle of the grocery store on the bottom shelf.
Olive Oil | The oil (along with the salt) keeps everything crispy on the outside so the potatoes don’t feel like they were steamed. Nothing beats the crispy skin and soft, fluffy insides.
Toppings of Choice | Besides butter, the toppings you choose for these taters can be anything you like. Go crazy here. Try cheese, jalapeños, bacon chunks, pepperoni, peppers, chili, corn or anything else that tickles your fancy.
⏲️ Equipment and Tools
Smoker | We love using our Big Green Egg for smoking just about anything. Traeger, Masterbuilt, Camp Chef, Char Broil and Weber all make impressive smokers that work perfectly for all of these recipes as well.
Wood Chips or Blocks of Wood | We used a nice chunk of pecan for this recipe. Wood choices don’t have to be difficult when using a cheat sheet. We recommend you stick with lighter fruit woods, like apple or cherry, and stay away from mesquite or hickory for vegetables.
Note: You do not need to wrap these in aluminum foil. In fact simply placing them unwrapped on the grill grate allows them to really absorb that smoky flavor.
Step One: Set the smoker up for 225°. For Kamado style grills, this means using a plate setter for indirect heat. Scrub the potatoes and pat dry with a paper towel.
Step Two: Drizzle olive oil to cover the potato and then add a light coating of kosher salt so the entire thing is crusted. Alternatively, you may simply sprinkle the salt.
Step Three: Place the baker potato on the grill grate and smoke for 2-4 hours. The time range is all dependent on the SIZE of the potato and the temperature of the grill. If you are using smaller potatoes, it will be closer to the two hour mark. Baker potatoes will take four hours (sometimes a little bit more depending on size) to smoke.
Step Four: Remove the smoked baked potatoes when they are fork tender. It might take a bit of effort to push the fork through the crispy skin, but you’ll feel when the inside is nice and fluffy.
❗ Recipe Tips and Tricks
Larger, baker sized potatoes will take upwards of four hours and the smaller russet sized potatoes will take about two hours.
If you are worried about the salt crust, leave it off and just sprinkle with kosher salt. This baked potato recipe is extremely forgiving, so be creative.
Doneness can be tested by internal thermometer or by using the old fashioned fork test to make sure it’s tender inside.
🧑🍳 Storage and Reheating
Store these smoked potatoes in the refrigerator for up to five days. Reheat in the microwave for a couple minutes or put them in the air fryer.
Additions and Substitutions
As previously mentioned, there is so much you can do to make additions baked potatoes in the smoker.
Potato Bar | Make a Smoked Baked Potato Bar for your next cookout by putting out all the fixings you can think of on a big tray for everyone to pick and choose what they like to make each one a masterpiece. Include fresh chives, black pepper, sour cream, and bacon bits of course!
Taco Potato | Taco meat, beans, cheese, green onions, sour cream, guacamole and pico.
Black Bean Taco | Black beans, cheese, sour cream, guacamole, salsa and charred corn.
Pizza | Put all of your favorite pizza toppings on your tater. Crumbled sausage, cheese, sauce and veggies all loaded and piled high.
Eggs Benedict | Fluff up the potato, place a fried egg along with some drizzled hollandaise sauce or cream cheese.
Twice Baked Potatoes | Wait for the potatoes to cool a bit, scoop out the fluffy centers and make your favorite twice baked filling, put in the oven for 350°F for 20-25 minutes.
This is one of my all-time favorite potato recipes, and I try to serve these when I am making a smoked meat dish that takes about the same amount of time. It’s easy to throw a few on the grill to cook alongside the meat. It was a huge hit with our Smoked Pork Roast, St. Louis Ribs, Smoked Chicken, Brisket, and London Broil.
As long as the smoke is going, you can also throw on some veggies like the Smoked Asparagus Bundles or even a whole Smoked Cauliflower Head.
❓ Recipe FAQ
The salt pulls the moisture from the potato which will help the skin become drier and the insides become fluffier.
When you toss potatoes to bake in the microwave, you notice that when you cut it open it is very damp.
No, because they are on the grill grate and not on a flat surface. If you were cooking these on a flat surface, you would want to flip them or they get flat, hard spots where they are resting.
Using a thermometer, they will be done when the internal temperature reaches 205-210 degrees. I find it easier to use a fork to pierce the skin and it is ready when the interior is soft.
For smaller russet potatoes, smoke for two hours. For the larger baker sized spuds, it will take up to four hours. They are thick, dense and packed with starch so it takes time.
Related Potato Recipes
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Smoked Baked Potatoes
- 4 Baker Potatoes
- ¼ cup Olive Oil
- ¼ cup Kosher Salt
- Set the smoker up for 225° F. Scrub the potatoes and dry off all of the water using a paper towel.
- Drizzle olive oil to cover the potato and then coat with a large grained kosher salt.
- Place the bakers on the grate and smoke for 2-4 hours. The range is all dependent on the SIZE of the potato and the temperature of the grill. Larger potatoes will take four hours to smoke.
- Remove when the potatoes are fork tender.