SMOKED BAKED POTATOES 🥔🔥 How to Make a Smoked Baked Potato on Pellet Grill

Smoked baked potatoes are the ultimate side dish. Can you smoke a potato? Abso-freaking-lutely. Obviously, that's why you're here. They're brushed with beef fat, rolled in spices, and then roasted in the smoker to get that nice, crispy skin on the outside. And of course, all those barbecue flavors. I can't wait to dig in. You go watch the recipe, I'm gonna eat this. Let's get baked. All right, first you're gonna need to set your smoker to 375. Now let's get something out of the way. Smoked baked potatoes. Are they smoked? So 375's really more of a roasting temperature, and I am using them in my pellet grill. You can also use them on a Weber or any kind of charcoal grill, as long as you've got that two-zone setup. Don't worry, they will get crispy skin, plenty of smoke flavor, and they're not gonna take like four to six hours to cook. There's a lot of recipes out there that use 225, and I'm telling you, it just is a pain in the butt. 375 will give you fluffier potatoes with a little bit more moisture, and trust me, crispy skin, you won't regret. So let's talk potatoes. So I've got a tray of russet potatoes here. These are about medium size. I went ahead and washed them so you get all the dirt off. And now I'm gonna go ahead and stab them as well. You can use a fork, knife, whatever you want. Just make some holes in one of the sides. That way the potatoes don't explode as they're cooking. Probably should look down as I'm doing this so I don't stab myself. All right, so next we need to brush the potatoes with some oil. Now I've got some beef towel here that I've melted down, but you can use any kind of neutral oil that you like. So go ahead and brush this on the outside of the potatoes. It's probably gonna get a little messy because you're gonna need to get your hands in there in a minute and season the potatoes too. Now we're brushing the potatoes with oil or beef towel in my case for two different reasons. Number one, we wanna make sure that that skin gets really crispy. The oil with that higher temperature helps to get that skin nice and crispy. The second reason is for seasoning. We're gonna season the outside of the potatoes. You don't have to do this, but I like to because I like to eat the skin. Now for the seasoning, you can use coarse salt and black pepper, it's really classic. I am gonna use my canyon crust because it's got some garlic, some celery seeds, some chili flakes, a little bit more flavor. So what you wanna do is grab one of your oiled potatoes, hold it over a platter. I recommend like a little plate like this, or dish, I mean, and then just sprinkle it on. That way it sprinkles down into the bottom. It's not gonna get over everything. And then there you go, you've got your crusted potato. Just go ahead, rinse and repeat, or dust and repeat in this case, with the seasoning, the potato, and we'll be good to go. Let's get these set aside. All right, so the potatoes are ready to go, but I don't know about you, smoke-baked potatoes need something a little bit more smoky. And while this isn't mandatory, this is a barbecue channel, so bacon. So I've got some really thick cut bacon in here, and I didn't wanna waste all the seasoning that we have in the bottom of this pan, so might as well sprinkle some on the bacon and get this nice and peppery. I'm not gonna do too much just because bacon's already salted. I'm only gonna season one side so the bacon isn't too salty as a topping. Okay, so the smoker's preheated at 375. The potatoes are gonna cook for about an hour. Our goal is that we wanna aim for the potatoes to be about 205 degrees. Yes, you will need to use a temperature probe and probe your potatoes. Just like brisket, the potatoes are gonna have carryover cooking, so once they hit 205 and you pull them off, they're gonna rise to about 210, 212, which is really about the perfect temperature for a baked potato. Now the bacon, these are some pretty thick boys. They're probably gonna take maybe 20, 25 minutes, so when these are done, I'll pull them off a little bit early. But just for simplicity's sake, it's all going on the smoker right now. All right, so the smoker is preheated and I'm gonna go ahead and pop these potatoes in here, leaving some room for the bacon on the other side. Almost forgot. I put the bacon on a wire rack just so it's a little bit easier to get in and out of the smoker. All right, I'll come back in 20 minutes for you. All right, it has been 20 minutes. Ooh, that looks good. Let's go ahead and flip this bacon. And I know I might not need to, but I just wanna make sure it gets kind of an even heat since I'm closer to the firebox down here. I'll take this off for about five minutes. All right, the bacon's looking real good. I'm gonna go ahead and take it off and finish the potatoes. Little snack while I wait. All right, it has been 55 minutes and it is time to check temperatures here. Ooh, it's hot. Should be hot. Look at that, right about 205. Let's check this guy too. Nice, look at that. Nice crispy skin, all the delicious pepper and spices. I'm excited. All right, so these are pretty much probe tender, ready to go. Let's get these guys off here. All right, we got the potatoes down here and they're looking mighty fine. And so let's go ahead and cut into this one and we'll top it up with all the good stuff. Gonna fluff this up real quick. All right, got that fluffed up a little bit. Now the rules of construction, while it's hot, you really need to add the butter. You know, that's the biggest key. You can't be adding the butter at the end. I don't know why so many people do that, but mix that around a little bit. It's not gonna take much. It's already still really hot. All right, from here, I'm doing cheddar. That'll soften nicely. Then we're gonna do the classic sour cream right on top. Then we're gonna add plenty of chives. I love chives. You could smell the chives as the potato's so hot. It's just like emanating right in my face. And we got plenty of this smoked crispy bacon. I carefully transferred it to a plate. I didn't wanna spill anything here, but as you can see, this is just the most gorgeous potato ever. It's got that crispy skin on the outside, all the great spices from the canyon crust, plus we're just loaded with butter and sour cream and smoked bacon. I mean, it just doesn't get better than this. All right, I'm going in, big bite. Butter and bacon does make everything better. It's almost a meal in itself. This is my favorite part, is just cutting off the skin and being able to eat this. It's just like a potato skin, but it's obviously smoked. But don't forget that this really is the best part because we brushed that beef tallow on the outside here. Oh my gosh, it's just like the most rich potato ever. I need to tell my editor, Zach. I'm sorry, buddy. I need a minute on this. What can I say? You've got the beef tallow smoked on the outside with all those crusty spices. It's just loaded with butter, smoked bacon, all the good toppings. I mean, this is my favorite way to make baked potatoes. There's so many options for meats you could cook alongside the potatoes, including more bacon. Hope you guys like this recipe as much as I do. Don't forget to like and subscribe and we'll see you next time. Cheers.