Loaded Smoked Baked Potato
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 Baked Potato 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!
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.
Why You'll Love This Dish
- Smoked Flavor All The Way Through - Low heat gives the potatoes time to absorb smoke.
- Crispy, Salty Skins - The hot finish makes the outside snack-worthy.
- Easy For A Crowd - Six potatoes, one grill, minimal hands-on work.
- Topping Bar Fun - Everyone gets their perfect potato.
- Works As A Side Or Dinner - Add chili or meat and it's a full meal.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Large Russet Potatoes - Fluffy interior and sturdy skins; the best choice for baked potatoes.
- Avocado Oil - High-heat friendly oil that helps crisp the skin; olive oil works too.
- Kosher Salt - Sticks to the oiled skin and gives you that steakhouse bite.
- Cheddar Cheese - Melts fast and adds sharp richness; use mild or sharp.
- Sour Cream - Cool, tangy contrast to the hot potato.
- Butter - Classic baked potato richness; salted butter is great here.
- Bacon - Adds salty crunch; turkey bacon works if that's your preference.
- Chives - Fresh oniony finish that brightens the heavy toppings.
- Caramelized Onion Butter - Sweet-savory topping that tastes like a steakhouse upgrade.
- Chili - Turns the potato into a full meal; thick chili works best so it doesn't run everywhere.
More Easy Traeger Recipes here!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat Low For Smoke: Heat pellet grill to 200-220°F.
- Prep Potatoes: Wash and dry well. Pierce each potato 6-8 times.
- Smoke: Place potatoes on the grill and cook 2 hours at 200°F.
- Crank The Heat: Remove potatoes and raise grill temp to 400°F.
- Oil, Salt, Finish: Rub potatoes with avocado (or olive) oil and coat with kosher salt. Return to the grill and cook about 1 hour, until a fork slides easily to the center.
Get my easy Side Dish recipes!
Recipe Tips
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.
Try Traeger Scalloped Potatoes!
Recipe FAQ
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.
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.
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.
Be careful!
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.
More 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.
Pin For Later
Smoked Loaded Baked Potatoes
These Smoked Loaded Baked Potatoes are cooked right on your pellet grill, and make the best bakers! Fill them with all of the toppings you love, and then find a few new ones too.
Ingredients
- 6 large russet potatoes
- ¼ cup avocado oil
- 1-2 tablespoons kosher salt
- Toppings:
- Cheddar Cheese
- Sour Cream
- Butter
- Bacon
- Chives
- Caramelized Onion Butter
- Chili
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Instructions
- 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount 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!
