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Twice Baked Potatoes

Twice Baked Potatoes

By Traeger Kitchen

These wood-fired spuds have it all: smoky bacon, melted cheese, and crisp chives, all piled atop puffy clouds of twice-baked potatoes.

Prep Time

25 Min

Cook Time

1 Hr
35 Min




This recipe serves:


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Units of Measurement:
8 Medium russet potatoes
2 Cup hot milk
12 Tablespoon (1 1/2 sticks) Unsalted butter, melted
2 Tablespoon minced fresh chives, plus more for garnish, (optional)
6 strips of bacon, cooked and crumbled
To Taste kosher salt
To Taste freshly ground black pepper
2 Cup shredded cheddar cheese


  • 1

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork.

  • 3

    Arrange the potatoes directly on the grill grates. Close the lid and bake for about 75 minutes, or until the potatoes are cooked through.


  • 4

    Use oven mitts to transfer the potatoes to a rimmed baking sheet. Let the potatoes cool slightly, 5-10 minutes.

  • 5

    Reduce the Traeger temperature to 375℉.

    375 ˚F / 191 ˚C

  • 6

    Cut the potatoes in half lengthwise, then scoop the potato flesh into a large bowl, leaving a 1/4-inch-thick layer of flesh in the potato skins.

  • 7

    With an electric hand mixer, whip the potatoes on low speed for about 30 seconds. Slowly add the hot milk and melted butter. Increase the mixer speed to medium-high and whip until the potatoes are fluffy and smooth, 1 1/2-2 minutes. Stir in the chives, if using, and bacon. Season with salt and pepper to taste.

  • 8

    Fill the potato skins with the whipped potato filling. Sprinkle the shredded cheddar cheese on top.

  • 9

    Transfer the baking sheet with the potatoes to the grill grates. Close he lid and bake for 20 minutes, or until golden brown and cheese is melted.


  • 10

    Remove the potatoes from grill and garnish with chives, if desired. Enjoy!

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