Introduction
When it comes to crowd-pleasing sides, few dishes rival the comforting allure of twice baked potatoes. But what if we could take this classic comfort food and infuse it with the irresistible smoky flavor that only a Traeger can deliver? Enter Petite Twice Baked Potatoes on the Traeger—crispy on the outside, creamy on the inside, and bursting with rich, savory goodness. These little spuds are the perfect appetizer, side dish, or even a snack to munch on during game day.
This recipe is simple, yet it packs a punch with creamy sour cream, melty cheese, a touch of butter, and the bold flavor of Spiceology’s Salt Pepper Garlic Rub. Add in the smoky kiss from the Traeger, and you’ve got yourself a next-level potato dish that’ll have everyone coming back for seconds.
In this post, we’ll walk you through the step-by-step process, spotlight the key ingredients, and share a few tips to make your petite twice baked potatoes absolutely perfect.
Why You’ll Love This Recipe
- Smoky Flavor: Cooking the potatoes on the Traeger adds a depth of flavor you just can’t get from an oven.
- Creamy & Crispy Contrast: The fluffy, cheesy filling paired with the crispy potato skins is a texture lover’s dream.
- Perfect for Any Occasion: Whether you’re hosting a BBQ, need a game-day snack, or want a comforting side dish, these petite twice baked potatoes fit the bill.
- Customizable: Add bacon, swap cheeses, or toss in some jalapeños for a spicy kick.
Ingredients You’ll Need
- 4 small russet potatoes – The perfect size for bite-sized goodness with crispy skins.
- 1/2 cup sour cream – Adds creaminess and a slight tang to balance the richness.
- 1/4 cup butter – Because butter makes everything better.
- 1/2 cup shredded cheese – Cheddar works great, but feel free to mix in Monterey Jack or pepper jack.
- Spiceology Salt Pepper Garlic Rub – A simple yet flavorful seasoning that enhances every bite.
- 2 chopped scallions – For a fresh, slightly oniony crunch.
Ingredient Spotlight: Spiceology Salt Pepper Garlic Rub
One of the standout flavors in this recipe comes from Spiceology’s Salt Pepper Garlic (SPG) Rub. This versatile blend delivers the perfect balance of savory, slightly spicy, and garlicky goodness without overpowering the natural flavors of the potatoes and cheese.
Unlike standard seasoning blends, Spiceology’s rubs are designed with grilling in mind. The granules are just the right size to create a flavorful crust on meats—or in this case, to season your creamy potato filling perfectly.
Pro Tip: Keep this rub handy for seasoning steaks, chicken, veggies, or even popcorn. It’s a game-changer.
Step-by-Step Instructions
1. Prepare the Potatoes
- Rinse the potatoes thoroughly to remove any dirt.
- Poke each potato 3-4 times with a sharp knife to allow steam to escape while cooking.
2. First Bake on the Traeger
- Preheat your Traeger Grill to 350°F.
- Place the potatoes directly on the grill grates and cook for 45 minutes, or until they’re soft when gently squeezed with tongs.
- Shortcut Option: If you’re short on time, you can microwave the potatoes for about 15 minutes, flipping halfway through.
3. Rest and Cool
- Transfer the hot potatoes to a baking pan.
- Cover them with plastic wrap and a towel to trap the steam. Let them rest for about 15 minutes—this makes the skins easier to handle and scoop.
4. Scoop Out the Good Stuff
- Using a sharp knife, slice off the top third of each potato.
- Carefully scoop out the fluffy insides from both the larger bottom section and the tops you’ve cut off.
- Be gentle! You want to keep the potato skins intact as little boats for the filling.
5. Make the Creamy Filling
- Transfer the scooped potato flesh to a mixing bowl.
- Mash it with a fork until smooth.
- Add the sour cream, half of the butter (cut into small cubes), Spiceology SPG Rub to taste, and half of the shredded cheese.
- Stir in the chopped scallions for a fresh pop of flavor.
6. Stuff the Potatoes
- Spoon the creamy mixture back into the reserved potato boats, mounding it slightly.
- Dot the tops with small pieces of the remaining butter.
- Sprinkle with the remaining shredded cheese for that irresistible golden crust.
7. Final Bake on the Traeger
- Place the stuffed potatoes on a baking pan or cookie sheet.
- Return them to the hot Traeger at 350°F.
- Bake for about 15 minutes, until the tops are bubbly, golden brown, and slightly crispy.
8. Serve and Enjoy
- Let the potatoes cool slightly before serving.
- Garnish with extra scallions or a sprinkle of fresh herbs if desired.
Potato “boats” ready to be filled with creamy, cheesy goodness before the final bake on the Traeger. 
Stuffed and ready for the Traeger—petite twice baked potatoes packed with cheesy, creamy goodness.
Traeger Tips for Perfect Twice Baked Potatoes
- Use a Baking Sheet: While the Traeger adds great flavor, using a baking sheet helps prevent the potato skins from getting too charred on the bottom.
- Smoke Boost: Want even more smoky flavor? Add a handful of wood chips or pellets like hickory or applewood during the first bake.
- Don’t Over-Scoop: Leave a thin layer of potato attached to the skin to help keep the boats sturdy when you fill them.
Variations to Try
- Bacon & Cheddar: Add crispy crumbled bacon to the filling for a smoky, savory punch.
- Buffalo Chicken: Mix in shredded rotisserie chicken with a dash of buffalo sauce and blue cheese crumbles.
- Southwest Style: Add black beans, corn, jalapeños, and pepper jack cheese for a spicy twist.
- Breakfast Potatoes: Top with a fried egg, crumbled breakfast sausage, and hot sauce for a brunch-worthy version.
Pairing Suggestions
Petite twice baked potatoes are super versatile. Here are some pairing ideas:
- Main Dishes: Smoked brisket, grilled ribeye, BBQ chicken, or Traeger-smoked salmon.
- Sides: Grilled asparagus, smoky baked beans, or a fresh green salad.
- Sauces: Serve with sour cream, ranch dressing, or a drizzle of spicy aioli.
Common Mistakes to Avoid
- Skipping the Resting Step: Letting the potatoes steam under plastic wrap helps make them easier to scoop without tearing the skins.
- Overmixing the Filling: Mash just until creamy—overmixing can make the texture gummy.
- Underseasoning: Don’t be shy with the SPG Rub. Potatoes soak up seasoning, so taste as you go.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Prepare the potatoes through the stuffing step, then cover and refrigerate. When ready to serve, pop them on the Traeger to reheat until golden and bubbly.
What’s the best type of potato to use?
Small russet potatoes are ideal because their skins are sturdy, and they have a fluffy interior perfect for mashing.
Can I freeze twice baked potatoes?
Yes! Freeze after the first bake and stuffing. When ready to serve, bake from frozen at 350°F for about 25-30 minutes.
Final Thoughts
These Petite Twice Baked Potatoes on the Traeger are a smoky, creamy, cheesy dream come true. Whether you’re serving them at a summer BBQ, holiday gathering, or as a game-day snack, they’re guaranteed to steal the show.
So fire up your Traeger, grab some russets, and get ready to wow your taste buds.
Craving More Traeger Recipes?
Check out some of our other mouthwatering Traeger creations:
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Petite Twice Baked Potatoes on the Traeger
Equipment
- Traeger grill (or any pellet grill)
- Baking pan or cookie sheet
- Sharp knife
- Mixing bowl
- Fork (for mashing)
- Spoon (for stuffing)
Ingredients
- 4 small russet potatoes
- 1/2 cup sour cream
- 1/4 cup butter cubed (divided)
- 1/2 cup shredded cheese cheddar, Monterey Jack, or your choice
- Spiceology Salt Pepper Garlic SPG Rub, to taste
- 2 scallions chopped
Instructions
Prep the Potatoes:
- Rinse the potatoes thoroughly and poke each one 3-4 times with a sharp knife to allow steam to escape.
First Bake on the Traeger:
- Preheat your Traeger Grill to 350°F.
- Place the potatoes directly on the grill grates and cook for 45 minutes, or until soft when gently squeezed with tongs.
- Shortcut Option: Microwave the potatoes for about 15 minutes, flipping halfway through, until tender.
Rest the Potatoes:
- Transfer the hot potatoes to a baking pan.
- Cover with plastic wrap and a towel to steam for 15 minutes—this softens the skins for easier scooping.
Scoop and Mash:
- Slice the top 1/3 off each potato with a sharp knife.
- Carefully scoop out the potato flesh from both the tops and bottoms, leaving a thin layer to keep the skins sturdy.
- Transfer the scooped potato to a bowl and mash with a fork.
Make the Filling:
- Add sour cream, half of the butter (cubed), SPG rub to taste, and half of the shredded cheese to the mashed potatoes.
- Stir until creamy, then mix in the chopped scallions.
Stuff the Potatoes:
- Spoon the creamy mixture back into the reserved potato skins, mounding it slightly.
- Dot the tops with small pieces of the remaining butter and sprinkle with the remaining shredded cheese.
Final Bake:
- Place the stuffed potatoes on a baking pan or cookie sheet.
- Return them to the Traeger at 350°F and bake for 15 minutes, until bubbly, golden, and slightly crispy on top.
Serve:
- Let cool slightly before serving. Garnish with extra scallions or fresh herbs if desired.
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