Steps

• Step 1

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 2

  Rub the potatoes with canola oil, then sprinkle evenly with salt.

  Ingredients

  • 4 Medium russet potatoes, scrubbed

  • To Taste Canola oil

  • To Taste kosher salt

• Step 3

  Place the potatoes directly on the grill grates. Close the lid and cook until soft in the centers when tested with a fork, about 45 minutes.

  00:45

  450 ˚F / 232 ˚C

• Step 4

  Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch-thick layer of potato attached to the skin. Brush the inside of the skins with melted butter and place on a baking sheet.

  Ingredients

  • 2 Tablespoon unsalted butter, melted

• Step 5

  Place the baking sheet with the potato skins on the grill grates. close the lid and cook until golden brown, 5-6 minutes.

  00:06

  450 ˚F / 232 ˚C

• Step 6

  Add the pulled pork, Traeger Sweet & Heat BBQ Sauce, and mozzarella and cheddar cheeses to the bowl with the potato flesh. Mix well to combine.

  Ingredients

  • 3 Cup pulled pork

  • 4 Tablespoon Traeger Sweet & Heat BBQ Sauce

  • 1 Cup shredded mozzarella cheese

  • 1 Cup shredded cheddar cheese

• Step 7

  Fill the potato skins with the pulled pork mixture and return to the baking sheet. Place the baking sheet back on the grill, close the lid, and cook until the cheese is melted, 2-4 minutes.

  00:04

  450 ˚F / 232 ˚C

• Step 8

  Garnish the potato skins with green onions, bacon, and sour cream. Enjoy!

  Ingredients

  •  Green onions, chopped, for serving

  •  bacon, cooked, chopped, for serving

  •  Sour cream, for serving