Smoked Potato Skins

Crispy, delicious Potato Skins that are made on your smoker with the perfect subtle hint of smoke. This quick and easy appetizer is perfect for parties, tailgating and more. Perfectly crispy and loaded with bacon, cheddar, sour cream and green onions!

Anyone else like me? The person drooling over the Potato Skins at the restaurant when you are pouring over the appetizer list? There’s just something about those crispy potato boats loaded with cheese, bacon and sour cream isn’t there? They are always a go-to appetizer on my list.

Want to know how to make them even more amazing? Make them on your smoker that’s how!

Then you have a Smoked Potato Skins with just the right amount of smoke flavor without being overwhelming.

We start with delicious Smoked Potatoes then transform them into Potato Skins. Hip-Hip-Hooray!

Ingredients Needed for Smoked Potato Skins

• Potatoes – I highly recommend using a russet potato that will hold up nice and that skin will get crispy.
• Seasonings – My go-to mixture of seasonings for these potatoes is a combination of sea salt, garlic powder and pepper.
• Olive Oil
• Bacon – Get extra fancy and throw some Smoked Bacon on that smoker while you are smoking some potatoes!
• Toppings – We love topping this potatoes with cheddar cheese, sour cream and green onions.

Quick Guide to Making Smoked Potato Skins

The first step is always to prep your smoker and heat it to 225 degrees F according to your manufacture’s directions.

After that’s taken care of clean you potatoes and pieces them several times with a fork. Then in a small bowl combine olive oil, sea salt, garlic powder and pepper. Brush on potatoes. Save remaining olive oil mixture for later.

Place potatoes on your smoker for about 3 hours or until soft and fork tender.

After the whole potatoes are smoked it’s time to make the potato skins!

Remove the potatoes from the smoker and let cool until you can handle them.

Cut them in half lengthwise. Scoop out the pulp, making sure to leave about 1/4” shell. Brush reserved olive oil mixture on flesh of potatoes. Place them directly on the smoker rack with the skin side down. Smoke for about 15 minutes or until shells are crispy.

Sprinkle bacon and cheese on skins. Then close the smoker lid and smoke until cheese is melted, about 5 minutes.

Remove and top with sour cream and onions. Serve immediately.

Tips & Tricks!

• We recommend using russet potatoes to make these.
• When picking your potatoes make sure they are uniform in size so they smoke at the same rate.
• Make sure that your potato skins are nice and crispy before you pile on the toppings so they hold them and don’t crumble.

More Toppings!

There are so many options for these Potato Skins. You can easily change up the flavor by adding different toppings. Here’s some great inspiration.

• Pulled Pork
• Taco Meat
• Leftover Brisket
• Salsa
• Pico de gallo
• Gaucamole
• Chicken Taco Meat

Fire up that smoker and make this great appetizer on it today. It’s great for any party!

More delicious appetizer recipes!

• If salty is your thing make sure to make a batch of Smoked Snack Mix to go with these!
• You can never go wrong with Bacon Wrapped Jalapeno Poppers at a party!
• These bit sized Poor Man’s Burnt Ends will have everyone fighting!
• Just when you thought Little Smokies couldn’t get better we went and added bacon to them!

Smoked Potato Skins

This quick and easy appetizer is perfect for parties, tailgating and more. Crispy potato skins that are loaded with bacon, cheddar, sour cream and green onions!

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Smoked Potato Skins

Prep Time: 10 minutes

Cook Time: 3 hours 20 minutes

Cooling Time: 20 minutes

Total Time: 3 hours 50 minutes

Servings: 12

Calories: 329kcal

Author: Julie Evink

Ingredients

• 6 medium russet potatoes washed, cleaned and pierced
• ¼ c. olive oil
• ½ tsp sea salt
• ½ tsp garlic powder
• ½ tsp pepper
• 8 bacon strips cooked and crumbled
• 1 ½ c. cheddar cheese shredded
• ½ c. sour cream
• 4 green onions sliced

Instructions

• Preheat smoked to 225 degrees F according to manufacturer's directions.
• Clean your potatoes and pierce them with a fork. Set aside.
• In a small bowl combine olive oil, sea salt, garlic powder and pepper. Brush on potatoes. Save remaining olive oil mixture for later.
• Place potatoes on smoker set to 225 degrees F. Smoke for 3 hours or until soft and fork tender.
• Remove potatoes from smoker and let cool until you can handle them.
• Turn smoker temperature up to 325 degrees F.
• Cut potatoes in half lengthwise. Scoop out pulp, leaving a ¼’’ shell. Brush reserved olive oil mixture on potatoes.
• Place potato shells in smoker on racks and smoke for about 15 minutes or until crisp. Sprinkle with bacon and cheddar cheese. Close smoker lid and smoke until cheese is melted, about 5 minutes longer.
• Top with sour cream and onions, serve immediately.

Notes

Tips & Tricks!

• We recommend using russet potatoes to make these.
• When picking your potatoes make sure they are uniform in size so they smoke at the same rate.
• Make sure that your potato skins are nice and crispy before you pile on the toppings so they hold them and don't crumble.

Nutrition

Calories: 329kcal | Carbohydrates: 21g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 392mg | Potassium: 527mg | Fiber: 2g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 7mg | Calcium: 241mg | Iron: 1mg