The BEST Smoked Potato Recipe (Trash Bag Potatoes on a Pellet Grill)
Alright kids… Poppa’s about to show you one of the easiest, most underrated things you can cook on a smoker—baked potatoes that hit like a main course.
We’re calling these “trash bag potatoes”… and no, you didn’t mishear that. It’s the simplest trick in the book—oil ‘em up, season ‘em heavy, shake ‘em in a bag, and let that pellet grill do its thing.
What you get is a crispy, seasoned skin on the outside and a soft, fluffy, buttery interior that eats like a dream. Then we load them up Big Poppa style—butter, crema, cheese, bacon, green onions… and suddenly this side dish just became the star of the show.
Why This Recipe Rocks
These aren’t your oven potatoes. The pellet grill adds convection heat and light smoke that builds flavor from the outside in. Crispy skin, fluffy center, and fully loaded toppings—this is comfort food with BBQ attitude.
What You’ll Need
Main Ingredients
- Russet potatoes
- Olive oil
- Little Louie’s Seasoning
- Butter
- Mexican crema (or sour cream)
- Shredded Mexican cheese blend
- Cooked bacon
- Green onions
Tools & Gear
- Pellet grill (set to 400°F)
- Temperature probe (Thermapen or ChefAlarm)
- Plastic bag (for seasoning toss)
Step-by-Step: Smoked Baked Potatoes
1) Prep the Potatoes
Wash and dry the potatoes, then stab each one a few times with a fork to allow steam to escape.
2) Oil & Season
Place potatoes in a bag, drizzle generously with olive oil, then add Little Louie’s Seasoning. Shake until fully coated.
3) Smoke at High Heat
Place potatoes directly on the grill grates at 400°F. Insert a probe into one potato and cook until internal temperature reaches 203°F.
4) Check for Doneness
The potato should feel like a brisket probe test—no resistance when inserting your thermometer.
5) Load ‘Em Up
Slice open and load with butter, crema, shredded cheese, bacon, and green onions.
Serving Ideas
- Serve alongside brisket, ribs, or steak
- Add pulled pork for a loaded BBQ potato
- Drizzle with BBQ sauce for extra flavor
Shop Rubs & Sauces
Build Bold Flavor From the Outside In:
FAQ
What temp should smoked potatoes be done?
About 203°F internal for a soft, fluffy interior.
Why cook at 400°F?
The higher heat helps crisp the skin while still cooking the inside evenly.
Do I need foil?
Nope. Leaving them exposed gives you better texture and flavor.
Can I make these ahead of time?
Yes—reheat on the grill or oven and reload with toppings.
Best potatoes to use?
Russets—they give you that classic fluffy interior.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.