Step

• Step 1

  When ready to cook, start the Traeger and set the temperature to 500 degrees F and preheat, lid closed, for 10 to 15 minutes.

  500 ˚F / 260 ˚C

• Step 2

  Wash the potatoes and poke several holes in each with a fork or skewer. Place on the grill and cook for 1 hour to 1 hour 15 minutes, or until they are soft.

  01:15

  500 ˚F / 260 ˚C

  Ingredients

  • 4  russet potatoes

• Step 3

  Meanwhile, prepare the chicken by rubbing it with the minced garlic, drizzling with the olive oil and Worcestershire sauce and seasoning with the Traeger Pork & Poultry Rub.

  Ingredients

  • 2  Chicken Breast

  • 2 Clove garlic, minced

  • 2 Tablespoon extra-virgin olive oil

  • 2 Teaspoon Worcestershire sauce

  • As Needed Traeger Pork & Poultry Rub

• Step 4

  After the potatoes have been cooking for about 30 minutes, throw the chicken onto the grill.

  500 ˚F / 260 ˚C

• Step 5

  Let the chicken cook 20 to 30 minutes, or until the internal temperature registers 165 degrees on an instant-read thermometer.

  02:45

  500 ˚F / 260 ˚C

• Step 6

  Pull the chicken off when it's done and set aside to allow the juices to redistribute before cutting. Check on the potatoes and pull them off when they are done.

• Step 7

  Pull the chicken breasts. Mix in a generous amount of Traeger Apricot BBQ Sauce.

  Ingredients

  • As Needed Traeger Apricot BBQ Sauce

• Step 8

  To assemble, slice open baked potatoes and fill them with your favorite toppings -- season liberally with salt and pepper.

  Ingredients

  • To Taste salt and pepper

  • To Taste butter

  • To Taste sour cream

  • To Taste Cheese

• Step 9

  Top each potato with a heap of barbecue chicken and finish with a sprinkle of chives for garnish. Enjoy!

  Ingredients

  • To Taste chives, chopped