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Close up of smoked potato skins on a round metal baking dish.
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5 from 1 vote

Smoked Potato Skins

These Smoked Potato Skins are everything you love in potatoes, with that fun restaurant twist. These are packed high with all the toppings so you can enjoy them as a side dish or main course!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Appetizer, Main Dish, Side Dish
Cuisine: American, Barbecue
Keyword: Potato Skins, Smoked Potato Skins
Servings: 12 people
Author: Susie Bulloch (heygrillhey.com)


  • 24 ounces Smoked Pulled Pork
  • 6 small russet potatoes
  • 4 Tablespoons salted butter softened
  • 4 Tablespoons sour cream
  • 2 teaspoons Signature Beef Seasoning or equal parts salt, pepper, and garlic powder
  • ¼ cup Everything BBQ Sauce or your favorite BBQ sauce
  • 8 ounces Colby jack cheese shredded
  • 2 Tablespoons green onion sliced


  • Bake your potatoes. Preheat your smoker to 225 degrees F. Drizzle your clean russet potatoes with olive oil and season on all sides with salt. Place the potatoes on the smoker grates, close the lid, and smoke for approximately 3 hours, or until the potatoes are tender and cooked to an internal temperature of about 210 degrees F.
  • Make the filling. Remove the baked potatoes from the smoker and allow to cool for 10-15 minutes. Slice the potatoes in half lengthwise. Use a metal spoon to scoop out a majority of the baked potato into a medium sized bowl, leaving about 1/4 inch thick edges of potato around the skin. Set the skins on a baking sheet and lightly season the inside of the potatoes with 1 teaspoon of the Beef seasoning. To the bowl of baked potato, add in the softened butter, sour cream, and the remaining teaspoon of Beef Seasoning. Whip with a whisk to create a smooth potato mash.
  • Assemble your potato skins. Spoon approximately 3-4 Tablespoons of mashed potato filling into each potato skin. Top each potato with about 2 oz of the smoked pulled pork. Drizzle all of the potato skins with the BBQ sauce and then top each with a generous helping of shredded cheese.
  • Smoke the potato skins. Place the baking sheet with the loaded potato skins onto the grates of your smoker. Close the lid and smoke for 45 minutes to 1 hour, or until the cheese is completely melted on top of the potato skins. Top the finished smoked potato skins with the sliced green onions and enjoy!


Calories: 184kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 404mg | Potassium: 373mg | Fiber: 1g | Sugar: 11g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg