I smoked some potatoes as an experiment once and they dried out badly during the smoking, so the next try I cooked them in the microwave until just done (easy to puncture with fork or tooth pick) then put them in smoker along with whatever meat I am cooking for about 1 hour (up to 2 for more flavor) at about 225 deg. and they are absolutely delicious. Company raved about them and we love them. I do some just about every time I smoke and they will keep very well in the fridge for a long time without degrading.
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Not really smoked but... by: Karl
When I do taters on my smoker I wouldn't really call them smoked because I keep them wrapped in foil the whole time, but here is how I do it. I take a slice of onion about half an inch thick or so and put in a square of foil big enough to wrap around the potato, then put the potato on top of that, then add some olive oil and salt and pepper on top of everything. I started doing them that way on the grill to keep the bottom of the potato from burning as bad, and found out the onion is really good to put on the potato after it carmelizes. I tried it one time on the smoker and it was even better. I put them on 2-3 hours before whatever I am smoking is done, usually closer to 2. They don't really get any smoky flavor, but they are very good and moist this way.
