Smoked Baked Potatoes with Bacon
Smoked Baked Potatoes with Bacon is a medium American recipe that serves 4. 520 calories per serving. Recipe by Chiles and Smoke on YouTube.
Prep: 30 min | Cook: 1 hr 10 min | Total: 1 hr 55 min
Cost: $38.23 total, $9.56 per serving
Ingredients
- 4 pieces Russet Potatoes (medium size, scrubbed clean)
- 2 tablespoons Beef Tallow (melted)
- 1 teaspoon Coarse Salt (for seasoning)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Canyon Crust Spice Blend (contains garlic, celery seed, chili flakes)
- 8 slices Thick‑Cut Bacon (smoked, thick cut)
- 4 tablespoons Unsalted Butter (softened)
- 0.5 cup Sharp Cheddar Cheese (shredded)
- 0.25 cup Sour Cream (full‑fat)
- 2 tablespoons Fresh Chives (chopped)
Instructions
Preheat Smoker
Set your pellet grill or smoker to 375°F and allow it to preheat for about 15 minutes. Arrange a two‑zone setup so the potatoes can sit away from direct heat.
Time: PT15M
Temperature: 375°F
Prepare Potatoes
Wash the potatoes thoroughly, dry them, and poke several holes in each potato with a fork or knife to prevent steam buildup.
Time: PT5M
Melt Beef Tallow
Melt 2 Tbsp of beef tallow in a small saucepan or microwave until fully liquid.
Time: PT5M
Brush Potatoes with Tallow
Using a basting brush, coat each potato evenly with the melted beef tallow.
Time: PT5M
Season Potatoes
Sprinkle each oiled potato with coarse salt, black pepper, and 2 Tbsp of Canyon Crust spice blend. Turn the potato to coat all sides.
Time: PT5M
Prepare Bacon
Lay the thick‑cut bacon strips on a wire rack. Lightly season one side with a pinch of pepper and a tiny dash of the Canyon Crust blend.
Time: PT5M
Smoke Potatoes and Bacon
Place the seasoned potatoes directly on the smoker rack and the bacon on the wire rack beside them. Close the lid and smoke for about 55‑60 minutes, or until the potatoes reach an internal temperature of 205°F.
Time: PT1H
Temperature: 375°F
Flip Bacon Mid‑Cook
After 20 minutes, flip the bacon strips using tongs to ensure even crisping.
Time: PT5M
Check Potato Temperature
When the timer reads about 55 minutes, probe a potato. When it reads 205°F, remove the potatoes; they will carry over to ~210°F.
Time: PT5M
Remove from Smoker
Using tongs, transfer the potatoes and bacon to a cutting board. Let the potatoes rest for 2 minutes.
Time: PT5M
Butter the Hot Potatoes
Slice each potato lengthwise, fluff the interior with a fork, and immediately stir in 1 Tbsp of butter per potato while the flesh is still steaming hot.
Time: PT5M
Add Cheese
Sprinkle the shredded cheddar over the buttered potatoes; the residual heat will melt the cheese.
Time: PT2M
Finish with Toppings
Top each potato with a dollop of sour cream, a generous sprinkle of chopped chives, and crumbled smoked bacon.
Time: PT2M
Serve
Serve the loaded smoked baked potatoes immediately while the skin is crisp and the interior is fluffy.
Time: PT0M
Nutrition Facts
- Calories
- 520
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Gluten-Free, Nut-Free
Allergens: Milk, Cheese, Butter, Pork
Ingredient Substitutions
- Instead of Russet Potatoes: Sweet potatoes
- Instead of Beef Tallow: vegetable oil, lard
- Instead of Coarse Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Canyon Crust Spice Blend: any BBQ rub
- Instead of Thick‑Cut Bacon: turkey bacon
- Instead of Unsalted Butter: margarine
- Instead of Sharp Cheddar Cheese: Monterey Jack
- Instead of Sour Cream: Greek yogurt
- Instead of Fresh Chives: green onions
Equipment Needed
- Pellet Grill or Smoker
- Wire Rack
- Meat Thermometer / Probe
- Basting Brush
- Fork or Knife (for stabbing potatoes)
- Cutting Board
- Chef's Knife
- Mixing Bowl (optional)
- Small Bowl (for melted tallow) (optional)
- Tongs (optional)
- Aluminum Foil (optional for cleanup) (optional)
Critical Steps — Do Not Skip
- Preheat smoker to 375°F
- Stab potatoes to prevent explosion
- Brush potatoes with melted beef tallow
- Season potatoes evenly
- Cook potatoes to an internal temperature of 205°F
- Add butter while potatoes are still hot
Chef Tips from the Video
- Beef tallow adds a deep, beefy flavor that regular oil cannot match.
- A two‑zone smoker lets the potatoes cook indirectly while the bacon gets direct heat for crispness.
- Let the potatoes rest for a couple of minutes after smoking; this keeps the skin from becoming soggy.
Troubleshooting
Potato skin is not crispy.
Make sure the potatoes are fully brushed with tallow and that the smoker temperature stays at 375°F. Increase cooking time by 5‑10 minutes if needed.
Bacon is too salty.
Season only one side of the bacon lightly and consider rinsing a slice briefly before cooking, or use low‑sodium bacon.
Potatoes are undercooked inside.
Check internal temperature; they should reach 205°F. If not, continue smoking in 5‑minute increments.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap each potato tightly in foil then place in a freezer bag; keep for up to 2 months. Reheat in the smoker or oven.
Room temperature: Do not store at room temperature for more than 2 hours due to perishable toppings.
Make-Ahead Tips
- Season the potatoes and keep them wrapped in plastic; they can sit refrigerated for up to 12 hours before smoking.
- Precook the potatoes partially (microwave 5 minutes) to reduce smoking time if short on time.
- Crisp the bacon on a skillet ahead of time and add just before serving.
Frequently Asked Questions
What is the cultural significance and history of smoked baked potatoes in American barbecue cuisine?
Baked potatoes have long been a staple side at American cookouts, but smoking them adds a deep, wood‑kissed flavor that aligns with the smoky tradition of Southern and Midwestern BBQ. The technique blends the comfort of a classic baked potato with the communal, low‑and‑slow cooking style of barbecue culture.
What regional variations of smoked baked potatoes exist within United States barbecue traditions?
In Texas, smoked potatoes are often seasoned with chili powder and served with brisket‑style toppings. In the Carolinas, they may be topped with mustard‑based BBQ sauce and pulled pork. The version from Chiles and Smoke uses beef tallow, a garlic‑chili crust, and thick‑cut bacon for a richer, Midwest‑inspired flavor.
How is a traditional smoked baked potato traditionally served in Southern barbecue gatherings?
Traditionally, the potato is split open, fluffed, and topped with butter, shredded cheese, sour cream, chopped green onions, and sometimes a drizzle of hot sauce. The skin stays crisp, and the interior stays fluffy, making it a perfect vehicle for rich, smoky toppings.
During which occasions or celebrations are smoked baked potatoes commonly served in American barbecue culture?
Smoked baked potatoes appear at backyard cookouts, Fourth of July picnics, tailgate parties, and holiday barbecues such as Memorial Day. Their hearty toppings make them a crowd‑pleasing side that can stand up to grilled meats and sauces.
What authentic traditional ingredients are used for smoked baked potatoes versus acceptable substitutes?
Authentic ingredients include russet potatoes, beef tallow (or rendered animal fat), coarse salt, black pepper, and a BBQ spice blend. Acceptable substitutes are vegetable oil for tallow, sweet potatoes for russets, and any quality BBQ rub if Canyon Crust is unavailable.
What other American barbecue dishes pair well with smoked baked potatoes from Chiles and Smoke?
These potatoes complement smoked brisket, pulled pork, grilled chicken thighs, and smoked ribs. A simple coleslaw or pickled vegetables also balances the richness of the loaded potatoes.
What makes the smoked baked potatoes from Chiles and Smoke special or unique in American BBQ cuisine?
The use of beef tallow for brushing creates an ultra‑crispy, beef‑flavored skin, while the Canyon Crust spice blend adds garlic, celery seed, and chili heat. Adding thick‑cut smoked bacon on top turns a side dish into a protein‑rich centerpiece.
What are the most common mistakes to avoid when making smoked baked potatoes with bacon?
Common errors include not preheating the smoker, forgetting to stab the potatoes (which can cause them to burst), using too little fat on the skin, and pulling the potatoes before they reach 205°F internal temperature. Also, over‑seasoning the bacon can make it overly salty.
Why does this smoked baked potatoes recipe use beef tallow instead of a neutral oil?
Beef tallow has a higher smoke point and imparts a rich, beefy flavor that complements the smoky environment. It also helps the skin become extra crisp at the 375°F roasting temperature, something lighter oils may not achieve as well.
Can I make the smoked baked potatoes ahead of time and how should I store them?
Yes. You can season and brush the potatoes, then refrigerate them wrapped in plastic for up to 12 hours before smoking. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months and reheat in the smoker or oven.
What does the YouTube channel Chiles and Smoke specialize in?
The YouTube channel Chiles and Smoke specializes in outdoor cooking, especially wood‑fired grilling, smoking, and barbecue techniques. The host focuses on bold flavors, using rubs, fats, and wood smoke to elevate classic American dishes.
How does the YouTube channel Chiles and Smoke's approach to American barbecue differ from other barbecue channels?
Chiles and Smoke emphasizes the use of animal fats like beef tallow and thick‑cut smoked meats to build layers of flavor, while many other channels rely more on sauces or dry rubs alone. The channel also showcases precise temperature control on pellet grills for consistent results.
Last updated: August 20, 2026
