Step

• Step 1

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

  00:15

  375 ˚F / 191 ˚C

• Step 2

  Poke potatoes with a fork, then place straight onto the grill. Cook for 1 hour.

  01:00

  375 ˚F / 191 ˚C

  Ingredients

  • 6  Yukon Gold or russet potatoes

• Step 3

  At the same time, cook bacon on a baking sheet on the grill for about 20 minutes; remove, cool and crumble.

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  • 8 Slices bacon

• Step 4

  Once potatoes are done, remove and allow to cool for 15 minutes.

• Step 5

  Cut each potato lengthwise, creating long halves. Use a small spoon to scoop out about 70% of the potato to make a boat, keeping a thick layer of potato near skin.

• Step 6

  Place excess potato in a bowl and reserve. Lightly mash extra potato with a fork; add butter, sour cream, 1/2 cup cheese and season with salt and pepper.

  Ingredients

  • 1/2 Cup butter, melted

  • 1 Cup sour cream

  • 1 1/2 Cup shredded cheddar cheese, divided

  • To Taste salt and pepper

• Step 7

  Take the potato skins and fill with potato mixture, then sprinkle with extra cheese and bacon.

• Step 8

  Place back on grill for about 10 minutes or until warm and cheese has melted. Garnish with green onions and extra sour cream. Enjoy!

  00:10

  375 ˚F / 191 ˚C

  Ingredients

  • 1 Bunch green onions, thinly sliced