These smoked pellet grill baked potatoes are crazy good, and you’ll absolutely love them! Not only are potatoes a versatile side dish, but they can be cooked low and slow right along with your main protein. Serve these amazing potatoes with smoked brisket, pulled pork, pork brisket, or smoked chicken for the perfect barbecue meal!
Choosing the right potato:
I do love a good potato, but not all of them will work for this recipe. Learn more about some of our favorite varieties, and how you can use them in pellet grill recipes.
- Waxy potatoes, like fingerlings or red bliss, work best in potato salad or soup, baked, or cooked in a cast-iron pan. They contain low starch content and, therefore, hold their shape after cooking—however, these potatoes far too small for a single-serve baked potato.
- Yukon Gold potatoes are great for baking if you desire a smaller portion. Look for a larger variety, and adjust your cooking time.
- Russets are probably the most used and recognized potato available in the US, with varieties available around the globe. As a result, they are the number one choice for baking and smoking. They come in various sizes, but I recommend grabbing the large baking size for this recipe.
Ingredients for pellet grill baked potatoes:
- Large russet potatoes
- Oil (vegetable, canola, or olive oil)
- Coarse salt, like sea salt or kosher salt, though you can use a little garlic salt as well
- Sour cream
- Bacon bits
- Green onions or chives
- Cheddar cheese–lots of it. Trust me, you’ll want to pile these smoked baked potatoes high!
How to prepare and make pellet grill baked potatoes.
- Start by washing (and scrubbing) the potatoes under lukewarm water. Vegetable scrubbers are a lifesaver, particularly with potatoes!
- Blot the potatoes off well with paper towels. They should be completely dry. Drizzle with olive oil (or oil of choice). Rub with salt.
- Set your pellet grill temperature for 225 degrees F. Remember that we are cooking them low and slow.
- What pellets to use: Potatoes are forgiving, so your choice of wood pellet is up to you. But, I do recommend cherry, hickory, pecan, or oak for this recipe. You can also mix and match milder with more robust flavored pellets if preferred.
- Set the potatoes right on your grill grates or place them into a disposable drip pan.
- After adding the potatoes to the grill, close the lid and cook for 2 1/2 to 3 hours. Check the internal temperature halfway through cooking time. These potatoes are done once they reach an internal temperature of 205 degrees F.
- Once cooked, remove smoked potatoes from the grill and serve immediately.
- Follow the step below if you’re keeping them warm for later.
- Please note: Ideally, we want these potatoes to cook for a couple of hours in a low-temperature setting. If you have a pork butt in the cooker, smoke the potatoes during the last 3 hours of cook time. Remember, you can always wrap the potatoes up with foil, then a towel, and keep them warm in a clean cooler if the meat isn’t ready on time.
Customize these smoked baked potatoes to your liking. Have a vegetarian preference? Replace the bacon with steamed broccoli and bell peppers, or add seasoned black beans and diced jalapenos. Use vegan-friendly cheese and butter for vegan options.
Like this recipe? Try these!
Pellet Grill Baked Potatoes
- 4 russet potatoes large
- 2 tablespoons oil vegetable or canola
- 1 tablespoon coarse salt
- 1 1/2-2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 stick butter
- 1/2 cup chopped cooked bacon
- 3 medium green onions finely chopped
- Thoroughly wash the surface of the potatoes. Dry with paper towels, brush with oil and rub with salt.
- Prepare pellet grill for 225 degrees F., using wood pellets of choice.
- Place potatoes in the cooker, close the lid, and let them go for 2 1/2-3 hours, or until the internal temperature at the center of the potatoes reaches between 205-210 degrees F.
- Once cooked, remove from the grill, and let stand for 10 minutes. Cut open, fluff the cooked flesh, and top with butter, sour cream, bacon, green onion, and cheese. Serve immediately.