These Smoked Cheesy Potatoes are a tasty treat with fluffy potatoes, gooey cheese, and a smoky flavor that makes them special. Perfect for a cozy meal or BBQ!
I love how easy it is to make these potatoes on the grill. Just mix, wrap, and let the smoke work its magic! Plus, who doesn’t love cheesy goodness? 🧀
Key Ingredients & Substitutions
Potatoes: I recommend using russet or Yukon gold potatoes. Their texture holds up well during cooking, making them creamy on the inside and slightly crispy on the outside. If you’re in a pinch, red potatoes can also work, though they’re a little waxier.
Cheddar and Mozzarella: These cheeses bring wonderful flavor and melt beautifully. If you prefer a spicier kick, try pepper jack cheese instead of cheddar. You can also exchange mozzarella for provolone for a richer taste.
Cream of Chicken Soup: This adds a lovely creaminess. If you want a vegetarian option, swap it with cream of mushroom soup, or even a homemade white sauce could work, just add seasoning for flavor.
Sour Cream and Milk: For a lighter version, you can substitute full-fat sour cream with Greek yogurt, and use almond or oat milk instead of cow’s milk. This keeps the creaminess but makes it a bit healthier!
Cornflakes: Crushed cornflakes add a nice crunch. If you need a gluten-free option, try using crushed rice cereal or even panko breadcrumbs. Just mix with melted margarine for the same crispy finish!
How Do I Get the Perfectly Creamy Potato Mixture?
The key to achieving a creamy potato mixture lies in mixing your ingredients deeply after combining. Here’s how you can make sure it’s perfectly blended:
- Start with softened cream of chicken soup and sour cream in a large bowl. This makes mixing easier.
- Before adding the potatoes, mix together the soup, sour cream, and milk until smooth. This prevents lumps.
- Gently fold in the cooked potatoes. Be careful not to mash them too much, as you still want some potato chunks for texture.
Taking these steps ensures that every bite is creamy and flavorful! Enjoy making this delicious dish!
How to Make Smoked Cheesy Potatoes?
Ingredients You’ll Need:
For the Potato Mixture:
- 3 pounds of potatoes (russet or Yukon gold), peeled and diced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Topping:
- 1 cup crushed cornflakes
- 1/4 cup melted butter
- Fresh parsley, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 1.5 to 2 hours for cooking in the smoker. So, overall, you’ll be looking at around 2 hours and 20 minutes until you can enjoy this cheesy delight!
Step-by-Step Instructions:
1. Preheat the Smoker:
Begin by preheating your smoker to 225°F (107°C). This low and slow cooking will give your potatoes that delicious smoky flavor.
2. Cook the Potatoes:
In a large pot, bring salted water to a rolling boil. Add the diced potatoes and cook them until they are just tender, which should take about 10-15 minutes. Once cooked, carefully drain the potatoes and set them aside.
3. Mix the Creamy Filling:
In a big mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, and a pinch of salt and pepper. Mix everything together until it’s nice and smooth—this is the base for your cheesy goodness!
4. Combine Potatoes with Cheese:
Add the cooked potatoes, chopped green onions, cheddar cheese, and mozzarella cheese into the creamy mixture. Gently stir it all together until the potatoes are well-coated with the delicious cheese and soup mixture.
5. Prepare for Smoking:
Transfer the potato mixture into a greased aluminum foil pan or any smoker-safe dish you have. Make sure it’s evenly spread out to cook well.
6. Add the Crunchy Topping:
In a separate bowl, combine the crushed cornflakes with the melted butter. Mix it until the cornflakes are fully coated. Sprinkle this crunchy topping evenly over the potato mixture for that extra delicious crunch!
7. Smoke the Potatoes:
Now it’s time to place your loaded pan into the smoker. Close the lid and let it cook for about 1.5 to 2 hours. You’ll know it’s ready when the top is golden brown and the cheese is all bubbly and inviting!
8. Finish and Serve:
Once done, carefully remove the pan from the smoker and let it cool slightly. If you’d like, sprinkle some fresh parsley on top for a pop of color and extra flavor. Serve warm and enjoy as a tasty side dish with your favorite smoked meats!
Can I Use Different Types of Cheese?
Absolutely! While cheddar and mozzarella are great for a combination of flavor and meltiness, you can experiment with other cheeses like gouda, pepper jack, or even a sprinkle of parmesan for added flavor. Just ensure to adjust the total cheese amount if you switch cheeses.
What If I Don’t Have Cream of Chicken Soup?
No worries! You can substitute with cream of mushroom soup or make a homemade version by blending 1 cup of chicken or vegetable broth with a tablespoon of cornstarch for thickening and adding in a touch of seasoning.
How Can I Make These Ahead of Time?
You can prepare the dish in advance by going through steps 1-6, then cover tightly and store in the fridge for up to 24 hours. Just pop it in the smoker straight from the fridge; you may need to add about 15-30 minutes to the smoking time to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the cheesy potatoes in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. Enjoy your tasty leftovers!
