Traeger Smoked Potatoes

These tasty Traeger Smoked Potatoes start off like most twice-baked potatoes do but end up in the smoker for the last 15 minutes. They're smokey, cheesy, and so delicious!!!

• baked potatoes • thick-cut bacon • garlic • ranch seasoning • salt • black pepper • sour cream • half and half • shredded cheddar cheese


Scrub potatoes with a vegetable brush and either bake in the oven or in an Instant Pot.

Fry bacon along with unpeeled garlic cloves. When the bacon is crisp and the garlic is toasted, remove and drain on paper towels. Crumble the cooled bacon and peel the garlic.

When the baked potatoes are cool enough to handle, slice them in half and scoop out most of the flesh, leaving approximately ¼" thickness all around.

Brush the potatoes with bacon fat, then broil on low for 5 minutes or until the potato skins are golden brown around the edges and slightly crispy.

 Add potato flesh to a bowl and mash with a fork. Add ranch seasoning, salt, black pepper, sour cream, half & half, garlic, and half of the shredded cheese and bacon. Mix thoroughly until combined.

Spoon the potato filling mixture into the potato skins. Top with the remaining shredded cheese and bacon bits.

Preheat Traeger  to 450-degrees F.

Add prepared potatoes and smoke for 15 minutes, or until the filling is cheesy and bubbly. Top with sour cream and scallions.

Instead of brushing the baked potatoes with bacon fat, you can use melted butter or olive oil for a healthier option.

For spicier smoked potatoes top with Crispy Jalapeños or sliced fresh jalapeños before adding the potatoes to the smoker.

If you want to be extra naughty and throw caution to the wind, mix a tablespoon of the bacon grease into the filling ingredients.