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Twice Baked Potatoes

Twice Baked Potatoes

By Traeger Kitchen

Smoky bacon, melted cheese, and crisp chives—Yes, please!

Prep Time

25 Min

Cook Time

1 Hrs
35 Min




Number of People Serving


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Units of Measurement:
8 Medium russet potatoes
2 Cup hot milk
12 Tablespoon butter, melted
2 Tablespoon minced chives, optional
6 Strips cooked bacon, crumbled
To Taste salt and pepper
2 Cup shredded cheddar cheese
additional minced chives, for garnish


  • 1

    When ready to cook, set Traeger temperature to 450℉ and preheat, 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 grate and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through.

    450 ˚F / 232 ˚C


  • 4

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

  • 5

    Reduce grill temperature to 375℉.

    375 ˚F / 191 ˚C

  • 6

    Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl leaving a 1/4 inch shell.

  • 7

    With a mixer, whip the potatoes on low speed for about 30 seconds. Slowly add the hot milk and melted butter. Increase the speed to medium-high and whip until the potatoes are fluffy and smooth, roughly 1-1/2 to 2 minutes.

  • 8

    Stir in the chives and bacon. Add salt and pepper to taste.

  • 9

    Lay the hollowed-out potato skins on a large baking sheet and fill each skin to heaping with the whipped potato filling. Top each potato half with a generous sprinkling of cheese.

  • 10

    Cook at 375℉ for 20 minutes or until golden brown and cheese is melted.

    375 ˚F / 191 ˚C


  • 11

    Remove from grill and top with chives, if desired. Enjoy!

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