By Traeger Kitchen
Smoky bacon, melted cheese, and crisp chives—Yes, please!
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.8 Medium | russet potatoes |
2 Cup | hot milk |
12 Tablespoon | butter, melted |
2 Tablespoon | minced chives, optional |
6 Strips | cooked bacon, crumbled |
To Taste | salt and pepper |
2 Cup | shredded cheddar cheese |
additional minced chives, for garnish |
1
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
2
Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork.
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.
450 ˚F / 232 ˚C
01:15
4
Use oven mitts to transfer the potatoes to a rimmed baking sheet. Let the potatoes cool slightly for 5 to 10 minutes.
5
Reduce grill temperature to 375℉.
375 ˚F / 191 ˚C
6
Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl leaving a 1/4 inch shell.
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.
8
Stir in the chives and bacon. Add salt and pepper to taste.
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.
10
Cook at 375℉ for 20 minutes or until golden brown and cheese is melted.
375 ˚F / 191 ˚C
00:20
11
Remove from grill and top with chives, if desired. Enjoy!
In order to add notes for this recipe, you must log in or create an account.