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Smoked & Loaded Baked Potato

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Hickory

Satisfy your comfort food craving with our smoke-roasted potatoes, they’re enveloped in flavorful hardwood smoke & piled high with herbs and butter.

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  • 6 Yukon Gold or russet potatoes

  • 8 Slices bacon

  • 1/2 Cup butter, melted

  • 1 Cup sour cream

  • 1 1/2 Cup shredded cheddar cheese, divided

  • salt and pepper

  • 1 Bunch green onions, thinly sliced

  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    : 375 ˚F

  • 2

    Poke potatoes with a fork, then place straight onto the grill. Cook for 1 hour.

    : 375 ˚F

    • 6 Yukon Gold or russet potatoes

  • 3

    At the same time, cook bacon on a baking sheet on the grill for about 20 minutes; remove, cool and crumble.

    : 375 ˚F

    • 8 Slices bacon

  • 4

    Once potatoes are done, remove and allow to cool for 15 minutes.

  • 5

    Cut each potato lengthwise, creating long halves. Use a small spoon to scoop out about 70% of the potato to make a boat, keeping a thick layer of potato near skin.

  • 6

    Place excess potato in a bowl and reserve. Lightly mash extra potato with a fork; add butter, sour cream, 1/2 cup cheese and season with salt and pepper.

    • 1/2 Cup butter, melted

    • 1 Cup sour cream

    • 1 1/2 Cup shredded cheddar cheese, divided

    • To Taste salt and pepper

  • 7

    Take the potato skins and fill with potato mixture, then sprinkle with extra cheese and bacon.

  • 8

    Place back on grill for about 10 minutes or until warm and cheese has melted. Garnish with green onions and extra sour cream. Enjoy!

    : 375 ˚F

    • 1 Bunch green onions, thinly sliced