Twice Baked Potatoes on the Pit Boss Navigator
These Twice Baked Potatoes on the Pit Boss Navigator are loaded with bacon, sharp cheddar cheese, sour cream, and Cowboy Butter seasoning. Cooked until fluffy, stuffed with a creamy filling, topped with cheese, and finished on the pellet grill, they're the perfect side dish for steaks, burgers, brisket, or any backyard barbecue meal.
Equipment
- Pit Boss Navigator Pellet Grill
- Thermapen or instant-read thermometer
- Large mixing bowl
- Potato masher
- Sharp knife
- Spoon
- Sheet pan with cooling rack
- Heat-resistant gloves
Ingredients
- 8 large russet potatoes
- 1/4 cup neutral oil
- 2 tbsp kosher salt for potato skins
- 8 strips bacon cooked and crumbled
- 1 cup Daisy sour cream plus more for garnish
- 1 cup heavy cream
- 1 cup unsalted butter 2 sticks, melted
- 2 cups Cabot Seriously Sharp Cheddar cheese shredded and divided
- 1 bunch green onions sliced and divided
- 2 tbsp Pit Boss Cowboy Butter Seasoning
- 2 tbsp Garlic Junkie Seasoning
- Additional kosher salt and black pepper to taste
Instructions
- Preheat your Pit Boss Navigator pellet grill to 400°F.
- Wash and dry the potatoes thoroughly. Rub each potato with neutral oil and sprinkle generously with kosher salt.
- Place the potatoes directly on the grill grates and cook until they reach an internal temperature of 205°F–210°F, about 60–90 minutes depending on size.
- Remove the potatoes from the grill and allow them to cool slightly until safe to handle.
- Slice each potato lengthwise and carefully scoop most of the flesh into a large mixing bowl, leaving enough potato attached to the skin to maintain structure.
- Add the melted butter, sour cream, Cowboy Butter seasoning, bacon, half of the cheddar cheese, and half of the green onions to the bowl.
- Mash the potato mixture until smooth and creamy. Gradually add the heavy cream until your desired consistency is reached.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Spoon the filling back into the potato skins, mounding slightly above the edge.
- Top each potato with the remaining shredded cheddar cheese.
- Return the potatoes to the Pit Boss and cook for 10–15 minutes, or until the cheese is melted and lightly golden.
- Remove from the grill and garnish with additional sour cream, green onions, and extra bacon if desired.
- Serve immediately.
Notes
Cook potatoes to temperature, not time. The ideal internal temperature is 205°F–210°F for the fluffiest texture.
Potatoes can be assembled up to 24 hours ahead and refrigerated before the second bake.
Sharp cheddar provides the best flavor, but Colby Jack, Monterey Jack, or pepper jack also work well.
For extra crispy skins, allow the potatoes to sit uncovered for a few minutes after the first bake before scooping.
Tips & Tricks
Choose potatoes that are similar in size so they cook evenly.
Use a thermometer to ensure perfectly baked potatoes every time.
Add heavy cream gradually—you can always add more, but you can't take it out.
Save some bacon and green onions for garnish to add texture and color.
These pair perfectly with grilled steaks, tri-tip, brisket, burgers, pork chops, or smoked chicken.
Potatoes can be assembled up to 24 hours ahead and refrigerated before the second bake.
Sharp cheddar provides the best flavor, but Colby Jack, Monterey Jack, or pepper jack also work well.
For extra crispy skins, allow the potatoes to sit uncovered for a few minutes after the first bake before scooping.
Tips & Tricks
Choose potatoes that are similar in size so they cook evenly.
Use a thermometer to ensure perfectly baked potatoes every time.
Add heavy cream gradually—you can always add more, but you can't take it out.
Save some bacon and green onions for garnish to add texture and color.
These pair perfectly with grilled steaks, tri-tip, brisket, burgers, pork chops, or smoked chicken.