Father’s Day BBQ Spread: Smoked Jacket Potatoes

A smoked jacket potato is one of the easiest ways to level up a simple side. Instead of baking it in the oven, you give it a kiss of sweet smoke. The result is a crispy, seasoned skin with a soft, fluffy inside and just enough smoke to make it feel like part of the main event.

It’s simple, hands-off, and pairs perfectly with something like a reverse seared ribeye.

Choosing the Right Potatoes

I live in Idaho, so I can’t cook a Father’s Day meal without including the classic Idaho staple. There are a million way to cook the humble potato, but for this recipe, I chose to smoke them whole.

For jacket potatoes, you want something that will fluff up nicely inside while holding its shape. The best options are:

• Russet potatoes (ideal for that classic fluffy interior)
• Maris Piper or similar starchy varieties

These take on smoke really well and give you that perfect contrast between crispy skin and soft fluffy center.

Filling Options

This version keeps things classic, but you can easily customize with your favorite ingredients. Popular options include:

• Sour cream
• Pulled pork or brisket
• Spring onions
• Chili
• Caramelized onions and/or mushrooms
• Different cheeses
  
  

Ingredients

• 3 large russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
  
  

Optional for serving:

• Butter
• Cheddar cheese
• Bacon
• Chives
  
  

Method

1. Set up smoker or oven to 250F. Place on your favorite smoking wood (I like hickory or oak). If using pellets, select a mild flavor blend.
2. Scrub potatoes clean under cold running water. Pat dry with paper towels. Coat the exterior of each potato with olive oil and sprinkle liberally with Kosher salt.
3. Place potatoes directly on the grates and cook for 2-2.5 hours or until the potatoes hit an internal temperature of 205F-210F. The skin should be crispy and puffy.
4. While the potatoes cook, prepare your toppings. I like to keep it pretty simple with melted butter, some crispy diced bacon, cheddar cheese and finely diced chives, but top it with whatever you like best.
5. Once potatoes are cooked, remove from the smoker and slice down the middle, almost all of the way through. Gently squeeze the ends towards each other to open up the potato. Fluff the insides with a fork before adding toppings.
6. Serve immediately.
   

 

Recipe by Jared Pullman of How Low Can You Slow