Smoked and Loaded Baked Idaho® Potatoes

Change it up this grilling season with these Smoked Loaded Baked Idaho® Potatoes and a fun toppings bar! 


  • 4 large russet Idaho® Potatoes, scrubbed and dried
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 strips smoked bacon, cooked and chopped
  • ½ pound ground beef, cooked and drained
  • ¼ cup barbecue sauce
  • ¼ cup shredded cheddar cheese
  • ¼ onion, chopped
  • ¼ red pepper chopped
  • Handful of fresh parsley, chopped


  1. Preheat your smoker for 275°F and set woodchips per manufacturer's instructions.
  2. Coat the potatoes in olive oil, season with salt and pepper. Pierce with a fork several times and place in the smoker, directly on the wire rack.
  3. Allow the potatoes to cook for 2 hours. Carefully remove and wrap in foil for another 30 minutes. The potatoes should be easily pierced with a fork. 
  4. Remove the potatoes from the smoker, unwrap from the foil, and arrange only a small heat safe tray. Pile on the bacon, beef, barbecue sauce and cheese. Slide back into the smoker and allow the cheese to melt, about another 15 minutes. 
  5. Remove the tray from the smoker and arrange peppers, onions, and parsley for a topping bar. Allow the potatoes to cool 5 minutes before serving with desired toppings.


Other various toppings: sour cream, chili, chives, cheese sauce, taco meat, olives, black beans.

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Yield: 4

Kita Roberts
Food Blogger

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