Smoked Hasselback Potatoes with Crispy Herb Butter

If you enjoyed our Smoked Baked Potatoes, you’ll love these Hasselback-style spuds. Smoking adds a deep, savory layer of flavor while the thin slices fan out to create a crisp, crunchy texture on the outside and a soft, smoky interior.

We often use the smoker for sides — try Smoked Sweet Potatoes or Smoked Potato Salad for other great BBQ options.

Why This Recipe Works

Hasselback potatoes elevate a classic baked potato by increasing the crispy surface area while keeping the interior creamy. The slits let seasoning and smoke penetrate every bite, and adding cheddar, bacon and chives creates a flavorful, shareable side that’s simple and budget-friendly.

Ingredients

• Russet potatoes – 4 medium
• Olive oil – 2 tablespoons (or vegetable oil)
• Smoked paprika – 2 teaspoons
• Garlic powder – 1 teaspoon
• Onion powder – 1 teaspoon
• Coarse salt and black pepper to taste
• Grated cheddar cheese – 1/2 cup
• Bacon – 4 slices, cooked and crumbled
• Chives – 2 tablespoons, finely chopped
• Sour cream – 1/2 cup, for serving

See the recipe card below for a clear ingredient list and quantities.

How to Make Hasselback Potatoes in the Smoker

• Step 1 – Preheat your smoker to 225°F.

Step 2 – Wash and dry the potatoes. Using a sharp knife, make slits about 1/8″ apart, taking care not to slice all the way through.

Step 3 – Whisk together the olive oil, smoked paprika, garlic powder, onion powder, salt and pepper. Brush the mixture over the potatoes and into the slits so the seasoning reaches the interior.

Step 4 – Place the potatoes directly on the smoker rack and close the lid. Smoke for about 1.5 to 2 hours, until tender inside with crisp edges. Cooking time will vary with potato size and smoker temperature.

Step 5 – When the potatoes are nearly done, tuck grated cheddar into the slits and return them to the smoker for 10–15 minutes, until the cheese melts and bubbles.

• Step 6 – Remove the potatoes and let them rest for a few minutes.
• Step 7 – Finish each potato with crumbled bacon, chopped chives and a spoonful of sour cream before serving.

How to Cut Hasselback Potatoes

Keep the skin on to help the potato hold together. Make evenly spaced slits about 1/8″ apart, stopping before you reach the bottom. To avoid cutting through, rest the potato between two wooden spoons or use chopsticks as guides. The slices will fan as they cook, allowing flavor and seasoning to penetrate.

Smokers

These potatoes work well in pellet smokers or traditional wood smokers. Hickory or apple wood lend a lovely flavor — choose what you already have on hand. Remember that cook time varies by potato size and smoker consistency.

Variation Ideas

• Potato choice: Russets are classic, but Yukon Golds or sweet potatoes can be used for different textures and flavors.
• Seasoning: Swap oil for melted butter with fresh herbs for a richer finish, or use your favorite spice rub.
• Cheese: Try pepper jack, Colby, Monterey Jack, or thin cheese slices tucked into the slits for variety.

Serving Suggestions

These smoked Hasselback potatoes pair perfectly with smoked meats and poultry. They make a fantastic side for smoked pork chops, steaks, or a whole smoked chicken.

Top them however you like: bacon bits, chives, sliced jalapeños, sour cream, or even a smoky chili make excellent toppings.

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in an air fryer or oven to preserve the crispy edges.