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

  Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork.

  Ingredients

  • 8 Medium russet potatoes

• Step 3

  Arrange the potatoes directly on the grill grates. Close the lid and bake for about 75 minutes, or until the potatoes are cooked through.

  01:15

• Step 4

  Use oven mitts to transfer the potatoes to a rimmed baking sheet. Let the potatoes cool slightly, 5-10 minutes.

• Step 5

  Reduce the Traeger temperature to 375℉.

  375 ˚F / 191 ˚C

• Step 6

  Cut the potatoes in half lengthwise, then scoop the potato flesh into a large bowl, leaving a 1/4-inch-thick layer of flesh in the potato skins.

• Step 7

  With an electric hand mixer, whip the potatoes on low speed for about 30 seconds. Slowly add the hot milk and melted butter. Increase the mixer speed to medium-high and whip until the potatoes are fluffy and smooth, 1 1/2-2 minutes. Stir in the chives, if using, and bacon. Season with salt and pepper to taste.

  Ingredients

  • 2 Cup hot milk

  • 12 Tablespoon (1 1/2 sticks) Unsalted butter, melted

  • 2 Tablespoon minced fresh chives, plus more for garnish, (optional)

  • 6  strips of bacon, cooked and crumbled

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 8

  Fill the potato skins with the whipped potato filling. Sprinkle the shredded cheddar cheese on top.

  Ingredients

  • 2 Cup shredded cheddar cheese

• Step 9

  Transfer the baking sheet with the potatoes to the grill grates. Close he lid and bake for 20 minutes, or until golden brown and cheese is melted.

  00:20

• Step 10

  Remove the potatoes from grill and garnish with chives, if desired. Enjoy!