Étapes

• Step 1

  When ready to cook, set Traeger temperature to 450℉ and preheat, 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.

  Ingrédients

  • 8 Medium russet potatoes

• Step 3

  Arrange the potatoes directly on the grill grate and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through.

  01:15

  450 ˚F / 232 ˚C

• Step 4

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

• Step 5

  Reduce grill temperature to 375℉.

  375 ˚F / 191 ˚C

• Step 6

  Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl leaving a 1/4 inch shell.

• Step 7

  With a mixer, whip the potatoes on low speed for about 30 seconds. Slowly add the hot milk and melted butter. Increase the speed to medium-high and whip until the potatoes are fluffy and smooth, roughly 1-1/2 to 2 minutes.

  Ingrédients

  • 2 Cup hot milk

  • 12 Tablespoon beurre, fondu

• Step 8

  Stir in the chives and bacon. Add salt and pepper to taste.

  Ingrédients

  • 2 Tablespoon minced chives, optional

  • 6 Strips Bacon Cuit et émietté

  • To Taste Sel et Poivre

• Step 9

  Lay the hollowed-out potato skins on a large baking sheet and fill each skin to heaping with the whipped potato filling. Top each potato half with a generous sprinkling of cheese.

  Ingrédients

  • 2 Cup fromage cheddar râpé

• Step 10

  Cook at 375℉ for 20 minutes or until golden brown and cheese is melted.

  00:20

  375 ˚F / 191 ˚C

• Step 11

  Remove from grill and top with chives, if desired. Enjoy!

  Ingrédients

  •  additional minced chives, for garnish