Smoky Loaded Cheesy Potatoes Recipe

These smoked cheesy potatoes are packed with bacon, a blend of cheeses, and a subtle smoky finish. If you love creamy, cheesy potato dishes, this smoked version is a delicious twist that works as a holiday side or—when loaded with bacon—as a hearty main.

Smoked Cheesy Potatoes

I’ve made many pans of cheesy potatoes over the years, and these might be my favorite. They deliver creamy texture, melty cheese, and a hint of smoke that pairs beautifully with crispy bacon. They shine at holiday meals but are equally satisfying any time you want comfort food with a smoky edge.

Recipe Rundown

Prep Time:	10 minutes
Smoke Time:	2 hours 15 minutes
Smoker Temperature:	225°F
Wood Pellets:	Blend, hickory, or your preferred smoking wood
Servings:	8–10

Ingredient Notes

• Frozen hash browns – I use plain shredded hash browns for a classic texture, but you can use Southern-style or varieties with peppers and onions.
• Cream of chicken soup – The canned soup speeds prep and adds creaminess. If you prefer homemade, substitute a roux-based sauce made from butter, chicken broth, and a thickener such as flour.
• Sour cream – Full-fat sour cream gives creaminess and tang. Plain Greek yogurt works as a lighter swap.
• Blocks of cheese – Hand-shredded cheese melts better and usually has fewer additives than pre-shredded blends.
• Bacon – Optional but highly recommended. I smoke the raw chopped bacon alongside the potatoes and fold it in at the end for a loaded finish.

Step by Step Instructions

Step 1: Combine ingredients. In a large bowl mix the hash browns, cream of chicken soup, sour cream, minced garlic, salt, pepper, one of the chopped green onions, and half of each cheese.

Step 2: Transfer to pan. Mix until everything is well combined, then spread the mixture into a greased baking dish or an aluminum pan.

Step 3: Prepare the bacon. Place the chopped raw bacon in a separate cast iron or oven-safe pan and spread it out so pieces are not clumped together.

Step 4: Smoke. Move both pans to the preheated smoker and smoke at 225°F. After one hour, stir the bacon and give the potatoes a quick mix. Return to the smoker and smoke another hour, or until the bacon is fully cooked.

Step 5: Combine bacon and potatoes. Fold the cooked bacon into the potato mixture.

Step 6: Finish with cheese. Top with the remaining cheeses and return to the smoker about 15 minutes more, until the cheese is melted and bubbly.

Remove from the smoker, sprinkle with the remaining chopped green onions, and serve warm.

These potatoes deliver creamy, cheesy comfort with the aroma of bacon and a pleasant smoky finish—guests always ask for seconds.

Variations for these Smoked Cheesy Potatoes:

• Add heat: Stir in chopped jalapeños, red pepper flakes, or swap in pepper jack for one of the cheeses.
• Simplify seasoning: Use your favorite SPG (salt, pepper, garlic) blend or an all-purpose BBQ rub to streamline flavors.
• Make it meatless: Omit the bacon for a vegetarian-friendly side—still rich and flavorful.