Traeger Smoked Twice Baked Potatoes
These Traeger Smoked Twice Baked Potatoes are the ultimate side dish — smoky, cheesy, creamy, and packed with crispy bacon and fresh green onions. Start with smoky baked potatoes (or speed it up with a quick microwave hack), mix up a rich, flavorful filling, then smoke them again until melty and golden. Perfect for backyard BBQs, game days, or whenever you need a crowd-pleasing comfort food with next-level flavor!
Servings: 8 servings
Ingredients
- 4 smoked baked potatoes or raw Russet potatoes (see notes)
- 8 slices bacon cooked and chopped
- 4 tablespoons butter salted
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup mozzarella cheese shredded
- 1/2 cup gouda cheese shredded
- 8 green onions chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the smoker. Set your smoker to 250°F while you prepare the potatoes.
- Prepare the potatoes. If you are using raw potatoes, pierce the skin several times with a fork and microwave them until fork-tender (about 8-10 minutes), or use pre-smoked baked potatoes for extra smokiness.
- Scoop the potatoes. Cut each potato in half lengthwise. Carefully scoop out the insides into a large mixing bowl, leaving a thin layer of potato inside the skins to keep them sturdy.
- Mix the filling. Add the butter, sour cream, milk, garlic powder, onion powder, kosher salt, and black pepper to the bowl. Mash and mix all the ingredients together until smooth and creamy. Stir in almost all of the bacon, green onions, and cheese, reserving a small portion of each for topping the potatoes.
- Stuff the potatoes. Spoon the potato mixture evenly back into the potato skins, piling it high. It is ok if it mounds over.
- Add the toppings. Sprinkle the remaining bacon, green onions, and cheese over the top before serving.
- Smoke the stuffed potatoes. Place the stuffed potatoes directly onto the Traeger grates. Smoke at 250°F for 20-30 minutes or until heated through and lightly golden on top.
Notes
- For the best smoky flavor, use our recipe for smoked baked potatoes. If you don't want to first bake your potatoes in the smoker, you can make things faster by using the microwave and finishing the twice-baked potatoes in the smoker.
- Microwaving potatoes: To speed things up, microwave your potatoes instead of baking or smoking them first. Scrub and dry the potatoes, then poke each one several times with a fork. Microwave 2-3 potatoes at a time on high for about 8–10 minutes, flipping them halfway through, until fork-tender.
- Don't over-scoop: When scooping out the potatoes, leave a thin layer of potato inside the skins. This helps the skins stay sturdy and hold the filling without falling apart.
Nutrition
Serving: 1g | Calories: 372kcal | Carbohydrates: 23g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 523mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 639IU | Vitamin C: 9mg | Calcium: 214mg | Iron: 1mg