These smoked cheesy potatoes are a warm, gooey treat perfect for any gathering. Fluffy potatoes are mixed with creamy cheese and smoked for that extra kick!
Seriously, who can resist the rich, cheesy goodness mixed with the smokiness? I love serving these at barbecues; they always disappear fast! 🥔🧀
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or russet potatoes for this dish. They have a great texture when cooked. If you’re looking for a lower-carb option, you can try cauliflower instead, but the texture will be different.
Sour Cream: This adds creaminess and tanginess. If you want a lighter version, Greek yogurt is a great substitute. It’s thick and will still give you that creaminess!
Cheddar Cheese: Sharp cheddar gives the best flavor. You can mix it up with Monterey Jack or pepper jack for a spicy kick if you prefer. You could also use a dairy-free cheese if you need it to be vegan.
Corn Flakes: They create a crispy topping. You can use crushed Ritz crackers or panko breadcrumbs for a different crunch. If you want gluten-free, look for gluten-free corn flakes or breadcrumbs.
Bacon Bits: These are optional, but they add a nice smoky flavor. Use turkey bacon or omit it for a vegetarian version. Smoked paprika can replicate some of that smoky flavor without the meat.
How Do I Get That Perfect Crisp on Top?
To achieve the crunchy topping everyone loves, the corn flakes mixed with butter are key. Here’s how to get it just right:
- Make sure your corn flakes are crushed but not too fine. You want small pieces that will hold their shape.
- Melt the butter and combine it well with the crushed corn flakes. This coating ensures they brown nicely.
- Spread the mixture evenly over the potatoes, pressing down slightly to help it stick.
- Monitor the dish in the smoker during the last 15-20 minutes. If it’s browning too quickly, you can tent it with a piece of foil to prevent burning.
How to Make Smoked Cheesy Potatoes
Ingredients You’ll Need:
For the Potato Mixture:
- 4 lbs potatoes, peeled and diced
- 1 cup sour cream
- 1 cup cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup cooked bacon bits (optional)
- 1 tsp garlic powder
- Salt and pepper to taste
For the Crunchy Topping:
- 3 cups corn flakes, crushed
- 1/2 cup butter, melted
For Garnish:
- Fresh parsley (optional)
How Much Time Will You Need?
This delicious smoked cheesy potatoes recipe will take about 15-20 minutes to prep, plus around 1.5 hours to cook in the smoker at 225°F (107°C). So, you’re looking at around 2 hours total for preparation and cooking. Trust us, it’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (107°C). Getting the smoker ready is key to making sure your cheesy potatoes cook evenly and absorb that lovely smoky flavor!
2. Boil the Potatoes:
In a large pot, bring salted water to a boil and add the diced potatoes. Cook the potatoes for about 15-20 minutes or until they are tender. Once they’re done, drain the water and let the potatoes cool slightly.
3. Prepare the Cheesy Mixture:
In a big mixing bowl, combine the sour cream, cream of chicken soup, 1 1/2 cups of shredded cheddar cheese, chopped green onions, bacon bits (if using), garlic powder, salt, and pepper. Mix everything together really well!
4. Combine with Potatoes:
Gently fold the cooled potatoes into the cheesy mixture until they are fully coated. Be gentle so you don’t mash the potatoes; you want to keep them nice and chunky!
5. Transfer to a Dish:
Pour the potato mixture into a large aluminum foil pan or any dish that’s safe to use in the smoker. Spread the mixture out evenly for cooking.
6. Make the Topping:
In a separate bowl, mix the crushed corn flakes with the melted butter until well combined. Sprinkle this crunchy topping evenly over the potato mixture.
7. Add the Final Cheese Layer:
Top off your dish with the remaining 1/2 cup of shredded cheddar cheese. This will melt beautifully during cooking and create a great cheesy crust!
8. Smoke the Potatoes:
Carefully place the pan in the smoker and cook for about 1 to 1.5 hours. You want the top to become golden brown and crispy. It will smell so good!
9. Serve and Enjoy:
When done, remove the pan from the smoker and let it cool for a few minutes. If you like, garnish with some fresh parsley for a pop of color. Now, dig in and enjoy your delicious smoked cheesy potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes work best for a creamy texture, you can substitute with red potatoes or even sweet potatoes. Just keep in mind that cooking times may vary slightly, so adjust as necessary to ensure they are tender.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, opt for a gluten-free cream of chicken soup or use an alternative such as homemade cream of mushroom soup. Make sure the corn flakes are labeled gluten-free as well, or consider using crushed gluten-free crackers for the topping!
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, you can use Greek yogurt, which adds a similar creaminess with a little tang. Alternatively, buttermilk or crème fraîche can also work, although they can slightly alter the flavor profile.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place them in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F (175°C) until warmed through, about 20-25 minutes.
