Pop quiz: what comes to mind when you think of Idaho? Unless you’re my parents (hi, Mom!), you probably thought of potatoes. Idaho produces a huge portion of the nation’s russet potatoes, and they’re perfect for all kinds of preparations. Today I’m sharing a smoked Hasselback potatoes recipe that turns a simple baked potato into a flavor-packed showstopper.
What Makes Idaho Potatoes Special
Idaho russets stand out because of the region’s climate, irrigation, and volcanic soils, which produce potatoes with a dry, fluffy interior and thick skin that’s ideal for baking, smoking, and roasting. That texture makes them especially well suited for the Hasselback method, where thin slices allow flavors to penetrate each bite.
Table of Contents
Smoked Hasselback Potatoes Recipe – What You’ll Need
For this recipe you’ll need 4 large russet (Idaho) potatoes, about 8 oz of Muenster cheese (you can substitute cheddar or pepper jack if you prefer), 8 tablespoons butter, ¼ cup fresh chives, 1 teaspoon garlic salt, and roughly ½ lb of leftover pulled pork or cooked bacon. I prefer pulled pork for the smoky, savory contrast with the potatoes.
These cook best in a cast iron skillet, but a disposable aluminum pan works fine if you don’t have one. The cast iron helps distribute heat evenly and develops nice flavor while smoking.
Preparing the Potatoes
The magic is in the prep. After washing, scrubbing, and drying the potatoes, place two wooden spoons parallel on your cutting board. Set a potato between them and slice across the potato about 1/4″ apart; the spoons stop you from cutting all the way through. This creates thin, even slices that hold butter, cheese, and pulled pork.
Slice a stick of butter into small pats (about 1/4 tablespoon each). Alternate between placing a pat of butter and a small piece of pulled pork into the slots. Use the back of a butter knife to nudge the fillings into the cuts. It doesn’t need to look perfect—what matters is flavor in every slice.
Once filled, sprinkle the potatoes with garlic salt and cover the skillet tightly with foil to keep the moisture in for the first hour of cooking.
Smoking Hasselback Potatoes
Preheat your smoker to 300°F (150°C). When it’s ready, place the covered cast iron skillet inside and smoke the potatoes for one hour. This initial covered stage steams and softens the potato while infusing smoke flavor.
After an hour, remove the foil carefully. Push thin slices of cheese into each slot where the butter was placed—the melting cheese will seep into the cuts and mingle with the pulled pork. Add a few extra cheese slices on top for a gooey finish. Return the skillet to the smoker and cook uncovered for another hour so the cheese browns slightly and the edges crisp a bit.
The potatoes are done when their internal temperature reaches about 210°F (99°C) and they feel tender when pierced. Finish by adding more shredded or sliced cheese on top, a dollop of sour cream, and a sprinkling of fresh chives.
These smoked Hasselback potatoes are substantial enough to serve as a main dish, or pair them with a steak, ribeye, or corned beef brisket for a hearty barbecue meal. The combination of smoky potato, melting cheese, and savory pulled pork is a crowd-pleaser—trust me, you’ll want to make these again.
Smoked Hasselback Potatoes Recipe
Ingredients
- 4 Idaho potatoes (russet)
- 8 oz block of Muenster cheese
- 8 tbsp butter
- ¼ cup fresh chives
- 1 tsp garlic salt
- ½ lb leftover pulled pork
Instructions
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Wash, scrub, and dry your potatoes.
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Lay two wooden spoons parallel and place a potato between them. Slice across the potato about ¼” apart to create even cuts without cutting through to the bottom.
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Make the slices about a ¼” apart.
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Slice a stick of butter into small pats (about ¼ tablespoon each) and tuck a pat of butter and a small piece of pulled pork into alternating slots. Use the knife to press fillings into the cuts.
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Sprinkle the potatoes with garlic salt, cover the skillet tightly with foil, and place in a 300°F smoker for one hour.
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After an hour, remove the foil and carefully push thin slices of cheese into each slot. Add extra slices of cheese on top and return the skillet to the smoker uncovered for another hour.
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The potatoes are done when the internal temperature reaches about 210°F and they are tender through the center.
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Finish with more cheese, a dollop of sour cream, and chopped fresh chives. Serve hot.
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Enjoy—these may be the best potatoes you’ve ever had.
