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Smoked Hasselback Potatoes stuffed wtih cheese and topped with chopped chives laying on foil that and on a plate.
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5 from 3 votes

Smoked Hasselback Potatoes

Baked potatoes, sliced, brushed with garlic butter and stuffed with melted cheese prepared on the smoker.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Hasselback Potatoes
Servings: 4
Calories: 504kcal
Author: Julie Evink


  • 4 russet potatoes medium sized, washed and dried
  • 1/4 c. butter melted
  • 2 tsp minced garlic
  • 8 slices sharp cheddar cheese
  • 2 Tbsp chopped chives
  • salt & pepper to taste


  • Start smoker and set it to 350 degrees F. We used Kingsford Signature Wood Pellets which is a blend of hickory, oak and cherry.
  • Cut each potato so there are about 8 slices, making sure not to cut through the bottom of the potato. We recommend placing chopsticks on each side of the potato so you can’t cut all the way through it.
  • Place each potato onto the center an heavy duty aluminum foil sheet about 14” x 12”.
  • Combine melted butter and garlic in small bowl and brush it on potatoes making sure to get in the slices.
  • Wrap up foil around potato and place on the smoker for about 40 minutes or until fork tender.
  • Remove from smoked, cut each piece of cheese into about 8 slices and place in the slices of potato. Place back on the smoker to melt, without wrapping the foil around them.
  • Take off of smoker and sprinkle with chives and serve immediately.


  • Make sure your potatoes are of similar size so they cook at the same rate.


Calories: 504kcal | Carbohydrates: 40g | Protein: 19g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 464mg | Potassium: 953mg | Fiber: 3g | Sugar: 2g | Vitamin A: 996IU | Vitamin C: 14mg | Calcium: 440mg | Iron: 2mg