Crispy, smoky smoked potato skins made on a pellet grill are a crowd-pleasing appetizer. Smoke whole russet potatoes until tender, crisp the shells, then fill them with bacon, shredded cheddar, sour cream, and green onions. This version brings a subtle, delicious smoke flavor and includes make-ahead and reheating tips so they’re perfect for parties or tailgates.
Potato skins are a classic appetizer because the contrast between crisp skin and fluffy potato is irresistible, especially when they’re loaded with cheese and bacon. Cooking them in a smoker adds a delicious layer of flavor that elevates this simple snack into a restaurant-quality starter you can easily make at home.
Why You’ll Love This Recipe
- Simple ingredients deliver big flavor with minimal effort.
- Handheld and shareable—ideal finger food for gatherings.
- Highly versatile: stick with the classic toppings or experiment with creative additions.
Ingredients For Smoked Potato Skins
- Russet potatoes – sturdy skins crisp up nicely and hold toppings well.
- Seasoning – a simple mix of sea salt, garlic powder, and ground black pepper.
- Olive oil – brushed on the skins to promote crispness.
- Bacon – cooked and crumbled for savory crunch.
- Toppings – shredded cheddar, sour cream, and diced green onions are classic; see the “More Topping Ideas” section for variations.
More Topping Ideas
These potato skins are a great base for many flavors. Try:
- Sliced jalapeños for heat.
- Pulled pork or leftover shredded barbecue meat.
- Taco-seasoned ground beef and a sprinkle of taco toppings.
- Salsa, pico de gallo, or guacamole for a fresh twist.
- Chicken taco meat or other shredded chicken preparations.
How to Make Smoked Potato Skins
Begin by combining olive oil, sea salt, garlic powder, and black pepper in a small bowl. Brush this mixture over cleaned, pierced potatoes; reserve any extra for later. Place the potatoes on a smoker set to low heat and smoke them until they are soft and fork tender—this typically takes around three hours depending on size and smoker temperature.
Remove the potatoes and let them cool until you can handle them safely. Cut each potato in half lengthwise and scoop out the flesh, leaving about a 1/4-inch shell of potato attached to the skin so the shells remain sturdy. Brush the reserved oil-and-spice mixture on the exposed flesh and place the shells back on the smoker with the skin side down. Increase the smoker temperature or move to a hotter zone and crisp the shells for about 15 minutes, or until they reach your desired level of crispness.
Top the crisped shells with crumbled bacon and shredded cheddar, close the smoker lid just long enough for the cheese to melt—about five minutes. Remove, dollop each with sour cream, and sprinkle with diced green onions. Serve immediately while hot and crispy.
Pro Tips
- Choose potatoes that are similar in size so they cook evenly.
- Ensure the skins are fully crisp before adding toppings so they hold up without crumbling.
- You can prepare and assemble these up to a day ahead; refrigerate in an airtight container and finish smoking or reheating when ready to serve.
- Don’t discard the scooped potato flesh—turn it into quick mashed potatoes, fry small potato cakes in butter, or fold into other dishes.
These smoked potato skins make a fantastic appetizer for any occasion—family gatherings, game days, or backyard barbecues. They’re easy to scale up and versatile enough to satisfy a variety of tastes.
Equipment
- Smoker or pellet grill
- Measuring cups and spoons
- Small mixing bowl
- Cutting board and sharp knife
- Basting brush
- Box grater for cheese
Ingredients (Serves about 12)
- 6 medium russet potatoes, washed and pierced
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 8 strips bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, diced
Instructions
- Preheat your smoker to 225°F (about 107°C).
- Clean and pierce the potatoes with a fork. In a small bowl, combine olive oil, salt, garlic powder, and pepper. Brush the mixture over the potatoes and reserve any leftover oil mixture.
- Place the potatoes on the smoker and smoke for approximately 3 hours, or until they are soft and fork tender.
- Remove potatoes and allow to cool until you can handle them. Increase the smoker temperature to 325°F (about 163°C).
- Cut each potato in half lengthwise and scoop out the pulp, leaving a 1/4-inch shell. Brush the reserved oil mixture onto the exposed flesh.
- Place the shells back on the smoker, skin side down, and smoke until crisp, about 15 minutes. Sprinkle with bacon and cheddar, close the lid, and continue until the cheese melts, about 5 minutes.
- Top with sour cream and sliced green onions. Serve immediately.
Storage And Reheating
Fridge: Store leftovers in an airtight container for up to 2 days. They are best fresh but can be reheated successfully.
Freezer: Cool completely, layer with parchment paper, and store in an airtight container for longer storage.
Reheat in the oven or air fryer to restore crispness. The microwave will warm them but can soften the skins, so it’s less ideal if you want them crunchy.
How To Serve Smoked Potato Skins
Create a topping bar so guests can customize their potato skins—offer choices such as sour cream, chives, salsa, guacamole, ranch, and barbecue sauce. They pair well with pulled pork, grilled chicken, burgers, or wings, and can even be topped with pulled meats to make them a heartier snack or small meal.
More Great Appetizer Ideas
- Smoked snack mixes—seasoned and smoked crackers, pretzels, and cereal for a salty party bite.
- Bacon-wrapped jalapeño poppers—spicy, creamy, and always popular.
- Bite-sized burnt ends—small, flavorful pieces of smoked meat that disappear fast.
- Little smokies wrapped in bacon—simple, smoky, and satisfying for any gathering.
Fire up the smoker and give this tasty, family-friendly appetizer a try. Smoked potato skins are easy to prepare, full of flavor, and ready to become a favorite at your next get-together.