These smoked cheesy potatoes are the perfect mix of creamy, cheesy goodness and a hint of smoky flavor. They’re easy to make and great for sharing at any gathering!
Honestly, who can resist cheesy potatoes? I love how they bring everyone together, and the smoky touch makes them extra special. Serve them up, and watch them disappear!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great because they become fluffy when cooked. You can substitute them with Yukon Golds for a creamier texture or red potatoes for a firmer bite. Just slice them thinly so they cook evenly!
Cheese: Sharp cheddar gives a strong flavor, while mozzarella adds creaminess. If you’re looking for alternatives, feel free to swap cheddar with white cheddar or gouda. For mozzarella, try provolone or a vegan cheese if you’re lactose intolerant.
Cream Cheese: This adds richness to the dish. You can replace it with sour cream or Greek yogurt if you want a bit tangier taste. Silken tofu is a good dairy-free option too, blending smooth into the recipe.
Corn Flakes: They create a nice crunchy topping. If you prefer, you could use crushed-up potato chips, panko breadcrumbs, or even gluten-free cereal for a crispy finish. Just ensure they are coated in butter for extra flavor!
Butter: I usually use regular butter, but if you need a dairy-free option, coconut oil works nicely too! Just be aware it will add a unique taste.
How Can You Ensure the Potatoes Are Cooked Perfectly in the Smoker?
Cooking potatoes in a smoker requires a bit of patience and care to get that creamy inside and crispy top. Always keep an eye on the temperature and check for doneness. Follow these tips:
- Preheat the smoker to the correct temperature (250°F). A consistent heat helps gradually cook the potatoes.
- Cut the potatoes thinly – about 1/8 inch thick – to ensure they cook through. Thick slices may not become tender enough.
- After about 2 hours, start checking for tenderness with a fork. If they’re still firm but getting close, just let them smoke without opening the lid too often.
Letting the dish rest after smoking helps the flavors settle and prevents burns when serving.
How to Make Smoked Cheesy Potatoes?
Ingredients You’ll Need:
For the Cheesy Potato Mixture:
- 4 large russet potatoes, peeled and sliced thinly
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
- 1 can cream of chicken soup (10.5 oz)
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Topping:
- 2 cups corn flakes
- 1/4 cup butter, melted
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 2 to 2.5 hours of smoking time. In total, you’ll need around 2 hours and 15 minutes to enjoy these delicious smoked cheesy potatoes.
Step-by-Step Instructions:
1. Preparing the Smoker:
First, preheat your smoker to a temperature of 250°F (121°C). This will give your potatoes a nice, smokey flavor while they cook!
2. Mixing the Potato Mixture:
In a large bowl, combine the sliced potatoes, softened cream cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Use a spoon or spatula to mix everything together until the potatoes are evenly coated with the creamy mixture.
3. Adding the Cheeses:
Next, fold in the shredded sharp cheddar and mozzarella cheeses. Make sure the cheese is mixed in well so every bite is cheesy goodness!
4. Transferring to the Baking Dish:
Now, transfer the cheesy potato mixture into a large aluminum baking dish or a pan that’s safe for smoking.
5. Preparing the Corn Flake Topping:
In a separate bowl, mix the corn flakes with the melted butter until they are fully coated. This will create a crunchy topping for your potatoes!
6. Assembling the Dish:
Sprinkle the buttery corn flakes evenly over the potato mixture in the baking dish. Make sure to cover it completely so every bit gets crispy.
7. Smoking the Potatoes:
Carefully place the baking dish in the smoker and let it smoke away for about 2 to 2.5 hours. You’ll know it’s done when the potatoes are fork-tender, and the topping is golden brown and crispy!
8. Resting and Serving:
Once the potatoes are done, remove the dish from the smoker and let it rest for a few minutes. This helps the flavors settle. Before serving, garnish with chopped fresh parsley for a pop of color and freshness.
Enjoy your delicious smoked cheesy potatoes warm! They’re perfect as a side dish to any barbecue meal.
Can I Use Other Types of Cheese?
Absolutely! Feel free to substitute the sharp cheddar and mozzarella with cheeses like gouda, pepper jack, or even a blend of your favorites. Just keep in mind that different cheeses can alter the flavor and creaminess of the dish, so choose ones that melt well.
How Can I Make This Recipe Ahead of Time?
You can prepare the potato mixture a day in advance. Simply assemble everything up to step 4, cover it tightly with plastic wrap, and refrigerate. When you’re ready to cook, take it out, let it sit at room temperature for about 30 minutes, and then proceed to step 6.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in a baking dish, cover with foil, and warm in the oven at 350°F (175°C) until heated through. This helps maintain the crispiness of the topping.
Can I Use Fresh Potatoes Instead of Russets?
While russet potatoes work best due to their starchy texture, you can use other varieties like Yukon golds. Just keep in mind that cooking times may vary slightly depending on the type of potato you use, so check for tenderness as you smoke!