Smoked Baked Potatoes

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!


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


  • 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


  • 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!


  • 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

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