Loaded Smoked Baked Potatoes are cooked on your closest pellet grill and then filled with all of the traditional potato fixings, and some that might be new to you too.
Traeger Loaded Smoked Baker Recipe
This packs in everything. Smoked bacon. Caramelized French Onion Butter. Don’t forget chives and sour cream! Cram as much as you can in there. This is similar to my Traeger Baked Potato recipe, but tossing these over wood fire gives it a touch of smoke which works so well with a baker!
Why should you smoke your baked potatoes?
Baked potatoes are always great on their own account, but let’s face it. Taking an ordinary potato and using the pellet grill to cook it makes it way better. I used my Traeger for this, but you can use any pellet grill, or even a wood or charcoal style grill as well.
If you are using another type of grill, then make sure to keep the heat even and cook the potato indirectly over the heat. Also, be sure to turn the potatoes from time to time just to make sure one side is not getting overdone.
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What kind of potatoes?
The bigger the potato the better when it comes to smoked potatoes. The number one potato for baking is the ever-popular Russet.
This is for good reason.
Russet potatoes have very high starch content, so they have a nice texture and hold up to baking (or smoking) well.
They are also easy to find in every single grocery store, plus they get big enough to provide a nice bowl of potato to stuff everything in.
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Always keep the skin on for bakers
I know some people don’t like the skin left on the potato. When it comes to baking a potato in the smoker, put the peeler away. The potato bakes for a while and the skin helps hold everything together.
That is especially important when you open up the potato to stuff in the bacon, and the rest of the ingredients to load in there.
Some people have an issue with the skin since it comes into contact with the dirt. However, the potatoes in the market are generally well washed and cleaned. There might be a bit of dustiness but oftentimes that is just the “dust” from the drying potato skins.
Of course, washing the potato and scrubbing it lightly with a veggie brush will get it clean enough, regardless. If you still have an issue with the skins, then just eat the contents and leave the skin on the plate.
What should you put in a loaded baker?
I think bacon, chives, and sour cream are the ultimate ingredients to stuff in a baker. Those are the classics, as far as I am concerned. Let’s get a little crazy, though.
Chili works really well with chives and sour cream if that’s your jam.
How about instead of plain bacon, some candied bacon?
My Smoked Caramelized Onion Butter was one of the highlights of my potato.
How to tell when a baked potato is done
If you can poke a fork or skewer into the potato and it easily travels through the midway point of the potato, then you know it is ready.
The hot potato game didn’t come around by accident. Potatoes can hold heat and will even continue to bake when you pull them from the grill.
The ideal texture is somewhere between a baked wedge potato and mashed potatoes. Fork tender but with some texture.
Before you load the potato with all your ingredients, then use a fork to scrape it up on the inside of the skin. This helps make sure you get a nice even bite with all your loaded ingredients.
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More great potato recipes
Potatoes work great as appetizers or even will do as a main course if you want. Try some of these recipes if you are looking for some potato ideas.
- 6 large russet potatoes
- 1/4 cup avocado oil
- 1-2 tablespoons kosher salt
- Cheddar Cheese
- Sour Cream
- Caramelized Onion Butter
- Preheat your pellet grill to 200-220 degrees.
- Wash your potatoes thoroughly and dry them well.
- Pierce the skin on the potatoes in 6-8 times each.
- Place the potatoes on the preheated grill for 2 hours at 200°.
- Remove the potatoes from the pellet grill and crank the heat up to 400°.
- Rub each potato with olive or avocado oil, and sprinkle on all sides with kosher salt. The oil will help the salt stick to the skin of the potatoes and also crisps up the skin.
- Place the potatoes back on the smoker at 400° for about an hour, or until a fork inserts easily all the way to the middle of the potato.
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Amount Per Serving: Calories: 370Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 2157mgCarbohydrates: 64gFiber: 7gSugar: 3gProtein: 8g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!