Twice Baked Potatoes

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

Prep Time: 25 minutes

Cook Time: 1 hour

Pellets: Hickory

Servings: 8 people


  • 8 Medium russet potatoes

  • 2 Cup hot milk

  • 12 Tablespoon butter, melted

  • 2 Tablespoon minced chives (optional)

  • 6 Strips cooked bacon, crumbled

  • salt and pepper

  • 2 Cup shredded cheddar cheese

  • additional minced chives, for garnish


When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes. Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork. Arrange the potatoes directly on the grill grate and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through. Use oven mitts to transfer the potatoes to a rimmed baking sheet. Let the potatoes cool slightly for 5 to 10 minutes. Reduce grill temperature to 375℉. Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl leaving a 1/4 inch shell. 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. Stir in the chives and bacon. Add salt and pepper to taste. 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. Cook at 375℉ for 20 minutes or until golden brown and cheese is melted. Remove from grill and top with chives, if desired. Enjoy!

This recipe was originally published on Traeger’s website. Be sure to check out our selection of Traeger grills as we are Iowa’s Traeger dealer!

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