|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 6g||21%|
|Total Sugars 5g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When it comes to potatoes at a cookout, we most often think of potato salad, and it's a classic for so many reasons. There are many different versions of this popular summertime side dish, but when you want to switch it up and do something different, try smoking potatoes. If you've never tried it, it's an easy, hands-off way to cook potatoes and make them incredibly flavorful.
These smoked potatoes are anything but routine, as they are coated in bacon grease and an herb-spice rub before cooking in the smoker. Perfect with any grilled or smoked meat, this recipe will quickly become the favorite on the barbecue buffet.
Yukon Gold potatoes are the best choice for smoking. Their thin skins can easily absorb the flavors of the herbs and spices you'll rub all over the potatoes—along with the bacon fat. Yukon Golds also have a rich and creamy taste and texture that works as a nice contrast to the crispy, smoky skin. You can use russet potatoes if you can't find Yukons.
8 potatoes, preferably Yukon Gold
1 cup bacon grease, softened but not melted
2 tablespoons dried sage
2 tablespoons granulated garlic
2 tablespoons dried parsley
2 tablespoons kosher salt, or sea salt
2 tablespoons freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons paprika
Steps to Make It
Gather the ingredients.
Wash and dry potatoes.
Rub warm, soft bacon grease into the skin of each potato, covering completely.
Mix the rest of the ingredients together in a small bowl. Roll each potato in the herb mixture, making sure to cover it completely. Puncture each potato several times using a fork.
Place the potatoes on the hot grill in a smoker, and smoke for 1 hour at 250 F, turning once.
Remove potatoes from the smoker and wrap each in a double layer of heavy-duty aluminum foil. Seal the foil and place back in the smoker for another 1 to 1 1/2 hours or until the potatoes are tender in the center when poked with a knife or skewer.
- If you don't have a smoker, you can set up your grill to act like one.
- This side dish is also perfect for camping.
- If you skip the step of wrapping the potatoes in foil, their skins will have a crunchier consistency. These are always the hit of the party.
- If you would rather skip the bacon grease and use something plant-based, you can use vegetable shortening instead. We suggest a good amount of fat on these potatoes and it needs to be thick enough so that the herbs will stick to them, so olive or vegetable oil might not quite work for this recipe.
- If you do not have access to a smoker, a charcoal grill will work just fine.
How to Store Smoked Baked Potatoes
Smoked baked potatoes will keep in the refrigerator for two to three days, well wrapped in foil. Reheat them in a 425 F oven or cut them up and eat them cold in a smoky potato salad with bacon.
You can also freeze baked potatoes, wrapped in foil. Reheat from frozen in a 425 F oven for 30 to 45 minutes.