State Fair Inspired Baked Potatoes

I’ve been going to the Wisconsin State Fair ever since I was a little kid and, without fail, our first stop is ALWAYS the baked potato stand. We’d wait anywhere from 15 minutes to an hour for a taste of the most delicious baked potatoes EVER! A few years ago, my wife and I decided to try making them at home and see if we can replicate what we’d get at the fair. After some trial and error, we NAILED the perfect recipe.

Once we REALLY got into smoking, we opted to try and take our state fair baked potatoes to the next level. After giving this method a try, it’s the only way we’ll enjoy a state fair inspired baked potato now!

It’s super easy, too, with a pellet grill. The grill keeps the temperature consistent as an oven or an air fryer and infuses just enough smoke flavor into the potato. Here’s how you can easily bring our state fair inspired baked potato to your home!


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

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 all over the potato


  • Preheat your pellet grill to 250 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 degrees
  • Handle the finished potatoes with caution; they are HOT!


  • Let the potatoes cool at room temperature for 15 minutes before opening them up
  • Now it’s time to top them with some of the best potato toppings known to man – THIS is what makes them “State fair inspired!”

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
    • Top that with nacho cheese, diced green onions, chopped cooked bacon {insert my bacon recipe here]
    • You may also top with:
      • Your smoked chili
      • Your chopped brisket
      • Any other protein you want to try
    • Finish with some sour cream and, voila, you’re ready to enjoy an amazing treat!

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