Corned Beef Stuffed Baked Potatoes on the Smoker

Smoky baked potatoes with crispy, salt-crusted skin split open and loaded with tender smoked corned beef, bacon-fried cabbage, melted Swiss, and a tangy Reuben dressing with just enough horseradish to wake everything up. Every bite hits smoky, salty, tangy, and rich all at once… This is exactly how to use up leftover corned beef.

You can smoke the potatoes right alongside the corned beef or make them later when using up leftover smoked and braised corned beef – either way, the goal is crisp skins and fluffy centers. The cabbage cooks down in bacon fat with smoked paprika until it’s tender with crispy edges. The dressing ties everything together the way Thousand Island works on a Reuben… except this one’s homemade and actually good.

Each potato is a complete meal. Protein, starch, veg, sauce – one grill, a skillet for the cabbage, done. Set it up as a potato bar and let people build their own, or plate them loaded and watch the table go quiet for a few minutes.

And the leftovers? Chop everything up, fry it in a skillet the next morning, and crack an egg on top. You’re welcome.

📝 Ingredients for Corned Beef Stuffed Baked Potatoes

For the Smoked Baked Potatoes

• Russet potatoes: High starch gives you that fluffy interior that holds toppings without collapsing. Choose evenly sized potatoes so they cook at the same rate.
• Kosher salt + warm water: Creates a light surface brine that seasons the skin and helps it crisp in the smoker.
• Neutral oil: Brushed on near the end so the skin crisps instead of turning leathery.

For the Corned Beef Filling

• Sliced smoked corned beef: Slice against the grain so it stays tender inside the potato. Cold meat slices cleaner; warm gently before assembling.

Bacon-Fried Cabbage

• Thick-cut bacon: Renders enough fat to properly cook the cabbage.
• Onion: Cook until soft, not browned. You want sweetness, not caramelization.
• Green cabbage: Dice small so it cooks evenly but keeps a slight structure.
• Garlic, black pepper, oregano, & smoked paprika: Reinforcing that classic corned beef flavor.

Reuben-Style Dressing

• Mayonnaise base
• Chili sauce (not ketchup)
• Green Onions
• Dill pickle relish
• Horseradish: Without horseradish, it’s just a sweet 1000 Island-esque dressing. You want bite.
• Parsley
• Stone-ground mustard and Worcestershire sauce: For depth and acidity

Toppings

• Swiss cheese: Melts smoothly and gives classic deli flavor.

Equipment

• Smoker set up for indirect heat
• Wire rack
• Skillet
• Instant-read thermometer

📝 How to make stuffed baked potatoes: Step-by-Step Instructions

1. Prep the Potatoes

• Scrub the potatoes clean and pierce several times with a fork.
• Roll in the salt-water mixture and place on a rack to dry slightly before smoking.
• That short drying time matters — wet skins steam instead of crisp.

2. Smoke the Baked Potatoes

• Preheat the smoker to 275°F.
• Place the potatoes directly on the grate.
• Smoke until the internal temperature reaches about 200°F, then increase the heat to 375°F to finish.
• Brush lightly with oil during the final stage.
• Cook until internal temperature reaches 205–210°F with an instant-read thermometer.

They’re done when:

• A probe slides in with no resistance
• The potato compresses easily when squeezed with a towel
• The interior feels fluffy, not dense

Do not wrap in foil. Foil steams the skin instead of crisping it.

3. Make the Bacon-Fried Cabbage

• Cook bacon until crisp. Remove and reserve, leaving some rendered fat in the skillet.
• Cook the onion until soft.
• Add cabbage, garlic, and spices. Cook until tender but still slightly structured — about several minutes.
• If it turns limp and watery, it’s overcooked.
• Return bacon to the pan and toss to combine.

4. Warm the Corned Beef

• Gently warm sliced corned beef in a small amount of reserved braising liquid or in a covered skillet.
• It should be warmed through but not cooked further. Overheating dries the edges.

5. Assemble the Stuffed Baked Potatoes

• Cut an X into the top of each potato and squeeze gently to open.
• Add cheese first so it melts from the potato’s heat.
• Layer in the skillet fried cabbage with bacon, warm corned beef, more cheese, and a spoonful of dressing.
• The potato must be hot. The toppings can be warm or room temperature.
• Serve immediately.

🍽️ How to Serve Stuffed Baked Potatoes

• As a full dinner with nothing else.
• With a simple green salad for balance.
• As a casual game-day main.
• Split in halves for party-style portions.

These eat like a meal, not a side.

🧊 Storage & Reheating

• Store all of the components separately for up to 3 days.
• Reheat potatoes at 350°F until hot through. Warm meat gently with a splash of liquid.
• Assemble each potato fresh for the best bites.

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