This easy smoked cheesy potatoes recipe is a warm, comforting side dish you can prepare right on your smoker. Pellet grills make it simple to cook an entire meal outdoors, and I love adding smoked side dishes alongside long smokes.
These cheesy potatoes are straightforward to make and turn out like a smoked potato casserole the whole family will enjoy. Smoking classic side dishes alongside meat elevates them—bacon and cheese are especially good with red potatoes.
Use whatever smoker you have and know how to operate it safely. I use a pellet grill for convenience, but vertical smokers and cold-smoke accessories work well too. Just make sure your smoker is up to temperature before adding the potatoes.
Smoked Cheesy Potatoes Ingredients:
- Red potatoes
- Bacon – diced and partially cooked; it will continue to cook in the smoker, so avoid overcooking on the stovetop.
- Cheddar cheese – cut into cubes
- Medium cheddar – additional cheese for flavor
- White onion – diced
- Mayonnaise
- Sour cream
- Garlic salt – freshly ground if possible
- Fresh ground black pepper
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How To Make Smoked Cheesy Potatoes:
1. Boil the potatoes: Bring a large stockpot of water to a rolling boil—use one big enough for 5 lb of red potatoes. Wash the potatoes and add them to the boiling water. You can peel them if you prefer, but leaving the skins on adds texture and flavor.
2. Drain and cool: Once tender, drain the potatoes and let them cool until they are easy to handle. Placing them in a sink strainer speeds this up.
3. Prepare the bacon: While the potatoes cool, slice the bacon and cook it until just before fully crisp. You want some juiciness because the bacon will finish cooking in the smoker.
4. Combine ingredients: Cut the cooled potatoes into chunks and place them in a large mixing bowl. Cube the cheeses into roughly 1/2-inch pieces. Add the bacon, cheeses, diced onion, mayonnaise, sour cream, garlic salt, and fresh ground pepper. Stir gently until everything is evenly combined.
5. Prepare the baking dish: Spray a casserole dish or disposable aluminum pan with nonstick spray. I used a 4.8 quart (10×15) Pyrex dish, but two 9×13 pans also work. Note that smoker smoke can stain cookware, so reserve a set for smoking or use disposable pans.
6. Assemble and smoke: Spread the potato mixture evenly in the prepared pan(s). Preheat your smoker and bring it to temperature—250°F is a good target. Smoke the dish for roughly 85 minutes, or until the potatoes are heated through and the cheese is melted and bubbly. Timing can vary based on smoker and pan depth, so check for doneness near the end of the cook time.
7. Serve: Remove from the smoker, let rest a few minutes, then serve warm. Enjoy!
Other Options To Add:
- Jalapeños for heat
- Bacon crumbles or bits
- Extra shredded cheese
- Kielbasa or smoked sausage
- Diced leftover smoked ham
What To Serve With Smoked Cheesy Potatoes
These potatoes pair well with many main dishes or can be enjoyed on their own. They complement red meat especially well; smoked brisket was a winner the first time I served them. They also go nicely with grilled chicken, pork shoulder, prime rib, smoked chicken breast, or Cornish hens.
- Smoked brisket
- Grilled chicken breasts
- Pork shoulder roast
- Smoked prime rib
- Smoked chicken breast
- Cornish game hens
Smoked Side Dishes To Serve With Cheesy Potatoes
- Cream cheese smoked on the pit
- Creamy smoked macaroni and cheese
- Classic smoked green bean casserole
- Smoked loaded baked beans
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to five days. A lidded Pyrex dish works well. Freezing is possible but may change the texture; I prefer refrigerated storage.
Best Way To Reheat
You can reheat in the microwave for convenience, but the smoker or oven reheats more evenly. Bring the potatoes to room temperature, cover with foil or a lid, and warm in a 350°F oven or smoker for about 15–20 minutes until heated through.
Pellet Smoker Recipes To Check Out
If you enjoy smoker cooking, explore more smoker recipes that range from ham and macaroni and cheese to prime rib and other smoked sides.
- Dutch oven in the smoker recipes
- Special occasion and holiday smoker recipes
- Smoked side dishes collection
- Smoked deli salads
- Delicious smoked chicken recipes
Smoked Cheesy Potatoes Recipe
Equipment
- Pellet grill or smoker
- 4.8 quart Pyrex dish or 9×13 pans
- Large stock pot
- Over-the-sink strainer
Ingredients
- 5 lb red potatoes
- 1 lb bacon, diced
- 32 oz cheddar cheese, cubed
- 8 oz medium cheddar, cubed
- 1/2 white onion, diced
- 1 cup mayonnaise
- 1 cup sour cream
- Garlic salt to taste
- Fresh ground black pepper to taste
Instructions
- Start a large stockpot of boiling water to cook the potatoes.
- Wash and add the potatoes to the rolling boil; cook until tender.
- Drain and let the potatoes cool in a strainer until manageable.
- Slice and partially cook the bacon, leaving it slightly juicy.
- Cut cooled potatoes into chunks and place them in a large bowl.
- Cube the cheeses into roughly 1/2-inch pieces.
- Add bacon and cheese to the potatoes and stir to combine.
- Mix in mayonnaise, sour cream, onion, garlic salt, and pepper until well coated.
- Spray a baking dish and spread the potato mixture evenly.
- Preheat the smoker to 250°F and smoke for about 85 minutes, or until heated through and cheese is melted.
- Remove from the smoker, let rest briefly, then serve and enjoy.