Steps

• Step 1

  Microwave or boil the baby potatoes until fork tender, then let cool to room temperature.

  Ingredients

  • 2 Pound baby potatoes

• Step 2

  When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes. Line a baking sheet with a silicone mat or parchment paper.

  450 ˚F / 232 ˚C

• Step 3

  In a large bowl, mix together the olive oil, dried chives, salt, paprika, garlic powder, onion powder, and black pepper. Add the potatoes and toss to coat.

  Ingredients

  • 1/3 Cup olive oil

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon kosher salt

  • 1 Tablespoon dried chives

  • 1 Teaspoon Ground black pepper

• Step 4

  Transfer the potatoes to the prepared baking sheet. Smash each potato with your hand or a spatula.

• Step 5

  Place the baking sheet on the grill grates. Close the lid and roast the potatoes until golden and crispy, turning once, 20-30 minutes. Top the potatoes with the cheddar cheese, bacon, and green onions. Close the lid and grill until the cheese is melted, 10 minutes more.

  00:40

  450 ˚F / 232 ˚C

  Ingredients

  • 2 Cup shredded cheddar cheese

  • 1 Pound crumbled cooked bacon

  • 1 Small bunch of green onions, chopped, plus more for garnish

• Step 6

  Remove the potatoes from the grill and top with the sour cream and more green onions, if desired. Enjoy!

  Ingredients

  • 1/4 Cup sour cream