Smoked Hasselback Potatoes
Learn how to make smoked baked potatoes using a technique that maximizes the smoky flavor! These Smoked Hasselback Potatoes are the perfect side dish for your next cookout.
Last month, I had a smoked baked potato for the first time. My brother-in-law’s friend made them for a BBQ, and WOW, they were amazing! The smoke flavor elevated the humble potato so much, and it got my wheels turning.
What if I smoked the potatoes Hasselback style, or sliced? I thought this might help the smoke flavor move past the potato skin and into the potato flesh. And I was right!
This smoked potato recipe can made on any kind of smoker! Use your pellet smoker, electric smoker, or traditional smoker. As long as you can maintain a temperature of 250 degrees Fahrenheit with indirect heat, you’re good to go. The best smoker is the one you already have!
Want to make more sides on the smoker? I love this Smoked Macaroni and Cheese and these Smoked Jalapeno Poppers!
For these smoked cheesy potatoes, we skip wrapping the potatoes in aluminum foil. Why? Because we don’t want to block the smoke flavor from infusing the potatoes!
What type of wood chips should I use?
I always add wood chips to our lit charcoal, so remember to do that (or pellets) if that’s your thing! For this recipe, I used pecan wood chips.
You can also use oak, hickory, apple, mesquite or maple wood!
Looking for the easiest smoker recipes? Check out the rest of my smoker recipes on Blackberry Babe.
Recipe Substitutions and Additions
Yes, you can do this recipe with sweet potatoes or cubed red potatoes! For red potatoes, I would recommend replacing the cheddar cheese with Parmesan cheese.
Make it spicy: Substitute Colby Jack cheese with Pepper Jack or Monterey Jack cheese. Add diced Jalapenos.
Make it deluxe: Add chopped bacon strips, sauteed onions and mushrooms. Sprinkle with parmesan cheese and fresh herbs.
I have topping suggestions in the recipe card, below. But feel free to add your favorite toppings to make this recipe your own!
Serving Suggestions for Smoked Potatoes
Beyond the cheese and bacon bits, you can also add chopped onions for the last hour of cooking to give your smoked potatoes extra flavor.
For serving, consider topping with extra cheese, bacon, green onions, sour cream or butter.
This delicious side dish is wonderful with a main dish like smoked salmon, grilled pork tenderloin, smoked ribs, roasted prime rib, or smoked tri tip.
Add vegetables to the mix with a side salad, pasta salad, baked asparagus, or broccoli salad. You can also try out my delicious smoked corn or smoked mac and cheese!
Storing Leftovers:
Store leftovers in an airtight container for up to 3 days. Reheat in your air fryer for 4-5 minutes. Leftovers are awesome made into mashed potatoes with a bit of heavy cream or cream cheese!
Smoked Hasselback Potatoes
Ingredients
- 6 russet potatoes, larger bakers
- ½ cup salted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 cup Colby Jack or Cheddar cheese, shredded
- ¼ cup bacon, cooked, crumbled
Optional toppings:
- sour cream
- diced green onions, fresh oregano or parsley
- more crumbled bacon or cheese
Instructions
- Prepare the grill for indirect smoking or the smoker for 250 degrees Fahrenheit.
- Clean your potatoes by rubbing the skin with a scrub brush or wet cloth.
- Place the potatoes on a cutting board. Place two chop sticks or wooden spoons on either side of each potato. Use a chef knife to slice the potatoes to 1/4-inch-thick slices until the knife reaches the chop sticks. This will keep the potato from falling apart.
- Place the sliced potatoes into a cast iron skillet or aluminum pan.
- In a small bowl, melt the butter.
- To the butter, add the garlic powder and onion powder. Whisk to combine.
- Brush the tops of the potatoes with about 1/2 of the butter mixture.
- Then, sprinkle the salt and black pepper on the top of the potatoes.
- Place the skillet on the preheated smoker smker rack or grill grates.
- Smoke for 1 hour and 15 minutes. Open the lid and brush the potatoes with the remaining butter mixture.
- Next, sprinkle the cheese and bacon over the potatoes, and cover the pan with aluminum foil. This is to keep the potatoes from drying out. Smoke for another 45-60 minutes, or until the cheese is fully melted.
- The potatoes are ready when the internal temperature reaches 200 degrees Fahrenheit. The potato flesh should be easy to pierce with a fork.
- Top with sour cream and chives (optional). Serve warm!
Made these today really good just needed to cook a little longer or at a higher temp maybe
Glad you liked them Jason! 🙂
Such a creative and flavorful way to enjoy potatoes! Smoking them adds an incredible depth – next Level!