Petite Twice Baked Potatoes on the Traeger
Take your twice baked potatoes to the next level with a smoky twist from the Traeger grill. These petite potatoes are crispy on the outside, creamy on the inside, and packed with cheesy, savory goodness. Perfect as a side dish, appetizer, or game-day snack!
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.
Notes
Make-Ahead Tip: Prepare the potatoes through the stuffing step, then refrigerate. When ready to serve, bake until heated through and golden.
Add Protein: Add crumbled bacon, shredded chicken, or brisket for a heartier version.
Cheese Swap: Try pepper jack for a spicy kick or smoked gouda for extra smokiness.
Extra Filling? Don’t waste it—bake leftover filling in a ramekin alongside the potatoes!