Steps

• Step 1

  When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  Poke holes in the potatoes with a fork, then place directly on the grill grates. Close the lid and cook until tender, 1 hour. Remove from the grill and let cool for 15 minutes.

  01:00

  375 ˚F / 191 ˚C

  Ingredients

  • 6  Yukon Gold or russet potatoes

• Step 3

  Meanwhile, arrange the bacon on a rimmed baking sheet. Place the baking sheet on the grill grates and cook until crisp, about 20 minutes. Remove the bacon from the grill and let cool, then crumble into small pieces.

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  • 8  slices of bacon

• Step 4

  Cut each potato in half lengthwise. Use a small spoon to scoop out about most of the potato flesh, leaving a thick border all the way around the shells. Transfer the potato flesh to a bowl.

• Step 5

  Gently mash the potato flesh with a fork, then add the melted butter, sour cream, and 1/2 cup cheese and stir to combine. Season with salt and pepper.

  Ingredients

  • 1/2 Cup (1 stick) unsalted butter, melted

  • 1 Cup sour cream, plus more for serving

  • 1 1/2 Cup shredded cheddar cheese, divided

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 6

  Fill the potato skins with the mashed potato mixture, then sprinkle with the remaining cup of cheese and the bacon on top.

• Step 7

  Return the potatoes to the grill. Close the lid and cook until warmed through and the cheese has melted, about 10 minutes.

  00:10

  375 ˚F / 191 ˚C

• Step 8

  Garnish the potatoes with the green onions and more sour cream. Enjoy!

  Ingredients

  • 1 Bunch scallions, trimmed and thinly sliced