Have you been looking for the perfect, hearty side to your ribs, steak, or other entrees? Try smoking your baked potatoes! I promise, the potato will NOT take on a ton of smoke and be overpowering. The smoke adds a nice complement to the seasonings I have curated over time for this recipe. It’s become a “Feast Day Favorite” with our friends and family, and the best part, it’s EXTREMELY easy to do – just follow along!
Ingredients
For one potato – adjust the recipe for as many potatoes as you need:
- One large russet potato
- One teaspoon Olive oil
- One teaspoon melted butter
- One teaspoon kosher salt
- One teaspoon cracked black pepper
Utensils Needed
- Parchment paper
- Baking Sheet
- Brush
- Fork
Instructions
- Start by thoroughly washing your potato in the sink to clean off any excess dirt
- Pat the potato dry
- Using your fork, poke holds into each side of the potato; about 16 pokes in total
- Combine the olive oil and melted butter
- Brush that onto the potato
- Sprinkle the kosher salt & pepper all over the potato
THE COOK
- Preheat your pellet grill to 225 degrees
- Place baking sheet with your potatoes on the smoker and let run for about 90 minutes
- The potatoes will be perfect when their internal temperature reaches 210
- Handle the finished potatoes with caution; they are HOT!
TIME TO ENJOY!
- Let the potatoes cool at room temperature for 15 minutes before opening them up
MITCH TIP: Whether these are a meal on their own or for a side, they retain heat SO WELL that you can easily let these sit out for a while during the time you’re prepping the rest of the meal
- When you’re ready, cut them open and:
- Sprinkle a base of salt, pepper, and butter
- We’re from Wisconsin so we also add sour cream to our base
- The sour cream cools down the potato but gives it an amazing creamy texture
