Craving the perfect comfort food? These smoky, cheese-loaded potatoes are perfect! It’s a side dish I have been making for years, the tender potatoes infused with rich smoke flavor, then smothered in melted cheese has my whole family asking for this recipe.
This recipe delivers everything you want in comfort food: creamy potatoes, gooey cheese, and that irresistible smoky taste that only comes from the grill or smoker. It is also simple to make—perfect for weekend cookouts, family dinners, or whenever you need a crowd-pleasing side dish.
Table of contents
Easy Smoked Cheesy Potatoes
This is my go-to when I want a side that does itself. Boil the potatoes, mix with two types of cheese and bacon, smoke in the cast iron for an hour, then top with more cheese and crank the heat until it browns and bubbles. Everything cooks in one dish, and it goes alongside whatever main is already on the smoker. It multiplies easily for a crowd and the leftovers are better the next day.
What You’ll Need
- Red Potatoes — I use red potatoes because they hold their shape after boiling better than russets. Russets go fluffy and can fall apart when you mix in the cheese and butter. Red potatoes give you distinct pieces in the finished dish rather than a mash.
- Sharp Cheddar — grate it yourself from a block. Pre-shredded has added starch that prevents it from melting smoothly. I use a mix of sharp cheddar and medium cheddar — the sharp gives the flavor, the medium gives the melt.
- Bacon — thick-cut, diced and fried first. The rendered bacon fat goes into the potato mix along with the butter and adds a savory depth that you can’t get from just adding cooked bacon pieces.
- Butter, salt, black pepper, green onions for garnish
How to Make Smoked Cheesy Potatoes
Below are my four simple steps for making smoked cheesy potatoes at home.
Step 1 – Cook the Potatoes
Boil the potatoes until just tender — don’t overcook or they’ll fall apart when you mix in the cheese. Drain and allow to cool. While the potatoes cool, cook the bacon until crispy, remove and dice. Reserve the bacon fat — it goes into the mix with the butter for extra flavor. Shred all the cheese.
Add 3/4 of the shredded cheese to a large mixing bowl with the potatoes, diced bacon, butter, salt, and pepper. Stir to combine — the butter and bacon fat will start melting into the warm potatoes. Transfer to a greased cast iron pan.
Step 2 – Smoke the Potatoes
Place the cast iron pan on the smoker over indirect heat and close the lid. Smoke at 275°F for 60 minutes. At the 30-minute mark, the cheese inside the mix will have fully melted, and the surface will look soft and slightly bubbly at the edges.
Step 3 – Add the Cheese and Allow it to Brown
Add the remaining cheese on top of the potatoes. Increase the smoker to 375°F or switch to the broiler setting. Return to the smoker for 10–15 minutes until the cheese on top has melted, browned, and has visible golden spots. Watch it in the final 5 minutes — it goes from golden to burnt quickly at this temperature. Remove from the smoker, top with sliced green onions, and serve straight from the cast iron.
What Wood Chips Should You Use?
I recommend going for sweet, subtle flavors, such as cherry or apple wood. If you prefer a stronger, more robust smoke flavor, aim for something like hickory.
How to Store Leftovers
Store leftover cheesy potatoes in an airtight container in the fridge for up to 4 days. To reheat, place in a 325°F oven covered with foil for 15 minutes. Remove the foil and add a handful of fresh cheese on top for the last 5 minutes to re-melt it. An air fryer at 350°F for 6–8 minutes also works well. Avoid the microwave — the cheese goes rubbery and the potatoes dry out. Leftover cheesy potatoes are also excellent served cold alongside eggs for breakfast the next morning.
Can I Prepare Cheesy Potatoes Ahead of Time?
This dish is perfect for preparing ahead of time. You can eliminate your prep time and put it all together up to three days beforehand. Store covered in the refrigerator. Tasty and convenient! When you are ready to smoke it, remove it from the fridge and let it sit for a few minutes.
The cook time may be a little longer, as you cook it from cold rather than room temperature. Other than that, cook as usual
What Are the Best Potatoes to Use?
The three perfect potatoes for this recipe are russet, red, or Yukon gold.
When cooked, all three potato varieties have lovely, fluffy flesh. They all hold their texture, and this fluffy flesh blends well with cheese and cream.
You can use whatever your favorite potato is for this recipe. But if you are in a hurry or want to mix it up a little, use a pre-prepared frozen hash brown base.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Serve These Delicious Spuds With
These gooey, oozy potatoes are the perfect side. Serve them with
Baby Back Ribs
Smoked Steak
Grilled New York Strip
Smoked Chicken Wings
T-Bone Steak Smoked and Reverse Seared
Smoked Cheesy Potatoes
Equipment
- 1 Pellet grill or smoker
Ingredients
- 5 lb Red Potatoes
- 1 lb Bacon
- 32 oz Sharp Cheddar Cheese
- 8 oz Medium Cheddar Cheese
- 1 tbsp Salt
- 1 tbsp Fresh Ground Black Pepper
- 2 tbsp butter
Instructions
- Preheat your smoker to 275°F. Cook the potatoes in boiling water until just tender, then drain and allow to cool. Cook bacon until crispy, set aside to cool, then dice.
- Shred all the cheese and add 3/4 of it to the mixing bowl with the potatoes and bacon. Add the butter, salt, and pepper. Stir to combine. Transfer to a greased cast iron pan.
- Place the cast iron pan onto the preheated grill, making sure it’s over indirect heat, and cook for 60 minutes
- Add the remaining cheese on top and return to the smoker. Increase to 375°F and cook for 10–15 minutes until the cheese browns and bubbles. Top with green onions and serve.
They are sure to be a hit at your next gathering.
Try this recipe today and you’ll soon have a new favorite staple side dish!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
