The ultimate appetizer for the potato lovers in your life, our Smoked Loaded Potato Skins are simple to make and are going to disappear REALLY fast once you bring them out!
Traeger Smoked Potato Skins
Our love of appetizers here is vast. Sometimes, we like to make entire meals out of an appetizer spread. Some people call that “small plates” but I just call it a good time.
These smoked potato skins are really easy to make and are going to be the hit of your cookout or party, for certain. You can also change it up, if you’d like! More bacon, different cheeses, if you are lucky enough to live where you can buy Top the Tater that would make a great addition too.
More Easy Traeger Recipes here!
Smoked Potato Skins shopping list
Here’s the run-down of what you’re in for with this recipe. For the full recipe make sure to use the recipe card at the bottom of the post!
- Russet Potatoes
- Olive Oil
- Sour Cream
How to make Smoked Potato Skins
This is an overview of the process for making this dish. For the full instructions, they are down in the recipe card.
Don’t skimp on this step. We’ll be eating the skin so make sure there’s no remaining dirt hanging around!
Oil and salt the potatoes
Don’t be shy. The oil gives the potato skin such a great texture!
You’ll need an hour or two to smoke your potato skins before the toppings go on. So, get smoking and cook your bacon while you wait.
Load ’em up
Once they are fork-tender, toss some cheese and bacon on, and crank the heat up (a little) until they are melty and delicious.
Smoked Potato Skins – FAQ
YES! Do you want to make a bite-sized version? Use baby potatoes! Do you just really love red-skinned potatoes? USE THEM! This is very customizable.
First – only put sour cream on the ones you KNOW are going to get eaten, and that’ll ensure you can hold these over successfully. Store them in an airtight container in the fridge for up to 3-4 days.
For these, the microwave will work just fine. If you already have your grill fired up you can always use that too!
More potato recipes to love!
- 6 Russet Potatoes
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 3 cups cheddar cheese
- 12 slices thick-cut bacon, cooked and diced
- 1/2 cup sour cream
- Wash your potatoes well with a scrubber, and set them aside to dry off. Pat dry or rub with a towel as necessary.
- Preheat your pellet grill or smoker to 250°.
- Slice the potatoes in half. If they are particularly big, you can slice them like you would cut a mango, and use the inside slice to make home fries or to dice and put in chowder.
- Rub the surfaces of the potato with oil and sprinkle with salt.
- Place the potatoes on the grill, cut-side-up, and cook for about an hour (or until the potatoes are fork-tender.)
- Turn the grill up to 325°, and top the cooked potatoes with an extra sprinkle of salt and diving the cheese and bacon among them.
- Grill until the cheese is bubbly and melted, and serve with dollops of sour cream on top.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 313Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 946mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 14g
Nutrition data provided here is only an estimate.