Quick Smoked Baked Potato On a Pellet Grill
Quick smoked baked potato on the pellet grill with all the rich smoky flavor you love, ready in a fraction of the time for easy weeknight cooking.
👩🍳 Quick Smoked Baked Potato on a Pellet Grill
Back in college when money was tight and I didn’t know how to cook much I lived off baked potatoes. I’d buy a big bag of russets and eat them for every meal. My go-to was spooning spaghetti sauce from a jar right on top. It was easy and it worked. I actually ate so many potatoes that for a while as an adult I couldn’t even eat them without feeling sick.
Now I’m back to loving potatoes but I keep it in check. Except when it comes to these smoked baked potatoes. I make them on my Recteq pellet grill and they are worth making again and again.
I usually start with Yukon golds from my garden. They’re creamy and in my opinion way better than russets for baked or mashed potatoes. The photos show russets though because mine weren’t ready to harvest when I started working on this post.
Let’s talk about why these are quick. Smoking a raw potato can take up to three hours depending on size smoker heat and how much smoke flavor you want. That’s great when you have time but I wanted a version that doesn’t take all day. This one starts in the microwave which softens them up in about ten minutes. A few deep pricks with a fork and onto the preheated smoker they go. The flavor still comes through strong without the wait.
Top them however you want. Cheese and sour cream. Pulled pork or taco meat. The options are endless. You could even bring back the spaghetti sauce version if you’re feeling nostalgic (I won’t be doing that anytime soon).
🛒 Recipe Ingredient List
🥣 How to Make A Quick Smoked Baked Potato on a Pellet Grill
Start by getting your pellet grill up to temp. Aim for around 275 to 300 degrees. That gives you solid smoke flavor without taking forever.
While the grill preheats, give your potatoes a good scrub and dry them off. Poke a few holes in each one with a fork so they don’t explode in the microwave. Microwave them for about five to seven minutes, flipping halfway through. You’re looking for softening, not fully cooked. If they’re still hard, go for another minute or two, but keep an eye on them. You want them to hold up on the grill.
Once they’re slightly softened, take them out and coat them with olive oil or bacon fat. Be careful because they’re hot. Sprinkle with coarse salt and add a few deeper fork pricks to help the smoke really sink in. This part makes a big difference in how much flavor gets inside.
Place the potatoes directly on the grill grates. Close the lid and let them smoke for 45 minutes to an hour. You want the insides fully soft and the skins starting to crisp up. If you like extra crispy skin, bump the temp up to 375 for the last 10 to 15 minutes.
Slice each potato open and fluff the inside with a fork. Add shredded cheese and crumbled bacon, then put them back on the smoker for about 10 to 15 minutes until the cheese melts and everything gets nice and gooey.
Serve them hot with sour cream, chives, leftover pulled pork, ranch, or whatever toppings you like.
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Quick-Smoked Baked Potato On A Pellet Grill
Ingredients
- 4 large russet potatoes
- olive oil (or melted bacon fat)
- Kosher salt
- 1½ cups shredded cheese (cheddar, gouda or pepper jack)
- ½ cup cooked crumbled bacon
- optional: sour cream, chives and ranch seasoning
Instructions
- Preheat your smoker to 275–300°F.
- Scrub 4 large russet potatoes clean and poke each one with a fork a few times.
- Microwave for 5–7 minutes, flipping halfway, until they’re just starting to soften. If they're still rock hard, give them another minute or two but don’t fully cook them!
- Remove them from the microwave. Rub the potatoes with olive oil or bacon fat. Be careful because they are hot. Sprinkle with Kosher salt.
- Place them straight onto the grates of the preheated smoker. Smoke for 45-60 minutes until fully tender and skins are a little crispy. They should feel soft all the way through when you squeeze them gently with tongs. A thermometer in the center should read around 205°F.
- Slice each potato open and gently fluff the insides with a fork. Sprinkle in shredded cheese and bacon.
- Put them back in the smoker for another 10–15 minutes, just until the cheese is melted and gooey.
- Top with chives and a dollop of sour cream.
Notes
Substitutions
Nutrition
FAQs
Can I wrap the potatoes in foil on the smoker?
You can, but don’t if you want smoke flavor. Foil blocks the smoke from getting in. Cook them bare on the grates for max flavor and crispy skin.
How smoky will they taste?
That depends on your smoker temp, time, and wood type. Hickory and mesquite give a bold flavor, while apple and cherry are more subtle. Microwaving first shortens the smoke window, so prick them well and use a stronger wood if you want extra smokiness. Or pop them in the smoke box for an extra 30 minutes or so.
Smoked Baked Potato Serving Suggestions
Smoked baked potatoes go with just about everything. You can serve them next to grilled steak, BBQ ribs, or smoked chicken if you’re putting together a hearty dinner. Or make them the main dish by setting up a baked potato bar with toppings like shredded cheese, chopped bacon, sour cream, green onions, jalapeños, sautéed mushrooms, or leftover pulled pork. Let everyone build their own and use up whatever you’ve got in the fridge.
You can also switch things up depending on the vibe. Add scrambled eggs, sausage, and a little hot sauce for a breakfast-style dinner. Pour chili over the top and finish with cheese and onions for something cozy. Scoop out the insides, mix them with cheese and sour cream, and stuff them back in if you’re in the mood for a twice-baked version. They also work well with grilled veggies if you’re keeping things simple.
Other Potato Recipes
If you love potatoes in all their glorious forms, there are plenty of other recipes to explore. You can whip up warm, cheesy scalloped potatoes for the ultimate side, or go big with seafood stuffed baked potatoes loaded with shrimp, salmon, and smoky cheese. For something bold and herby, a homemade potato seasoning blend can transform roasted spuds or veggies.
Try a smashed potato salad with burrata and creamy herb dressing for a fresh twist, or keep it simple with roasted sweet potatoes tossed in warm spices. Cinnamon mashed sweet potatoes with a marshmallow ribbon make a sweet addition to fall meals, while air fryer sweet potato wedges offer a crispy, lighter option.
If you’re craving comfort, the sweet potato cheeseburger skillet packs cheesy, meaty flavor into one pan. Mediterranean chicken with potato wedges is bright and fresh, while breakfast stuffed baked potatoes and smoked chicken potato nachos bring playful variety to your table.
Round things out with herbed breakfast potatoes, loaded potato salad, sweet potato tater tot casserole, loaded potato soup, or smoked mashed potatoes for a smoky, bacon-topped finish.