These Smoked Cheesy Potatoes are loaded with bacon, a blend of cheeses, and a nice smoky finish. If you love cheesy potatoes like I do, you will enjoy this spin on it.
Table of Contents
Smoked Cheesy Potatoes
I have made many pans of cheesy potatoes over the years- but these may just be my favorite. They will make the perfect side dish for the holidays or honestly with the addition of bacon-you could just eat them up as a complete meal.
Recipe Rundown
| Prep Time: | 10 minutes |
| Smoke Time: | 2 hours 15 minutes |
| Smoker Temperature: | 225 |
| Wood Pellets: | Blend, hickory, or other |
| Servings: | 8-10 |
Ingredient Notes
- Frozen Hash Browns- I went with hash brown style frozen potatoes but you can use Southern Style or even the ones with peppers and onions.
- Cream of Chicken Soup- This canned soup helps make this recipe come together quickly. If you prefer more homemade- go ahead and make a roux based sauce. You will need butter, chicken broth, and a thickening agent like flour.
- Sour Cream- I used full fat sour cream which helps with the creamy texture and adds a little tang. If you want a little healthier version you could try a plain Greek Yogurt.
- Blocks of Cheese- I like to use hand shredded cheeses because they melt better and have less added ingredients.
- Bacon- Okay you CAN skip this step if you want, but I cooked the bacon right along side the potatoes and add it in the end for the total LOADED cheesy potatoes.
Step by Step Instructions
Step 1: Combine Ingredients. In a large mixing bowl combine the hash browns, cream of chicken soup, sour cream, garlic, salt, pepper, 1 green onion, and ½ of both of the cheeses.
Step 2: Pour into pan. You will want to mix until the ingredients are well incorporated and then pour into a greased baking dish or aluminum pan.
Step 3: Prepare the bacon. Add the chopped raw bacon into a separate cast iron pan and spread it out so the pieces aren't clumped together.
Step 4: Smoke. When you're ready to get things cooking, transfer both the potatoes and the bacon to the pre-heated smoker. Close the lid and smoke at 225 degrees F for one hour. Then give the bacon a stir along with the potatoes. Close the lid and smoke about 1 hour longer until the bacon is cooked.
Step 5: Combine bacon. Add the bacon to the potatoes and mix it in.
Step 6: Finish. Top with the remaining cheeses and cook about 15 minutes longer until the cheese is melted on top to your liking.
Remove from the smoker, add some more chopped green onions, and serve.
You and your guests are going to love this cheesy goodness, the smells of the bacon, and the slight smoky after taste.
Variations for these Smoked Cheesy Potatoes:
- Want to add a little spice? Add some chopped jalapeños, red pepper flakes, or even use some pepper jack cheese instead.
- Want to simplify the seasonings? Just use your favor SPG blend or even can all purpose bbq rub. (Or check out some of our homemade blends by signing up for our newsletter).
- Don't want the added bacon? Just skip that step. It will still taste great, I promise.
Loaded Smoked Cheesy Potatoes
Ingredients
- 1 30 oz. bag frozen hash browns, slightly thawed
- 1 10.5 oz. Cream of Chicken Soup
- 1 cup sour cream
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp pepper
- 2 chopped green onions divided
- 1 cup Monterey Jack Cheese divided
- 1 cup Mild Cheddar Cheese divided
- ½ lb. raw bacon chopped
Instructions
- In a large mixing bowl combine the hash browns, cream of chicken soup, sour cream, garlic, salt, pepper, 1 green onion, and ½ of both of the cheeses.
- Mix until well incorporated and then pour into a greased baking dish or aluminum pan.
- Add the chopped raw bacon into a separate cast iron pan and spread it out so the pieces aren't clumped together.
- Transfer both the potatoes and the bacon to the pre-heated smoker.
- Close the lid and smoke at 225 degrees F for one hour.
- Give the bacon a stir along with the potatoes.
- Close the lid and smoke about 1 hour longer until the bacon is cooked.
- Add the bacon to the potatoes and mix it in.
- Top with the remaining cheeses and cook about 15 minutes longer until the cheese is melted on top.
- Remove from the smoker, add some more chopped green onions, and serve.
Sounds like a good meal additive, I'll try it on the near future.
I haven’t made this but it is like a twice baked potato recipe I have made which is delicious! I plan on using frozen mashed potatoes & also use Better Than Bouillon Chicken instead of Cream of Chicken soup. Yum!