Our delicious, cheesy, Traeger Smoked Twice Baked Potatoes are a delicious addition to any meal! We love loading these up with bacon, sour cream, and so much cheese! Wood fire makes potatoes so much better, and these can be made even on the hottest summer day and you won’t worry about heating up your house.
Smoked Twice Baked Potatoes
If you’ve ever had a twice baked potato at a steak house, you know how special these spuds can be. Add some smoke to that equation, and you’ve officially met my favorite side dish. We took the best parts of the Smoked Baked Potato (the salty, crispy skin) and all the bacon, cheese and sour cream goodness of our Loaded Potato Skins and made a twice baked potato conglomeration that some of your family might just want to make into their whole meal.
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Twice Baked Potato 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.
- Russet potatoes
- Kosher salt
- Sour cream
- Salted butter
- Shredded cheddar cheese
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How to make Smoked Twice Baked Potatoes
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.
Fire up your smoker and let it preheat to 350°F.
Wash the potatoes. Dry well. Poke with holes. Coat with oil. Sprinkle with salt.
Bake the potatoes on the smoker for 30-45 minutes, or until a wooden skewer goes in easily.
Load ’em up
Remove the potatoes from the grill and let them cool until you can handle them without torching your hands.
Scoop out the insides. Mix with the butter, sour cream, cheese, and bacon. Spoon that mixture back into the potatoes, top with some more cheese, and put back in the smoker until everything is melted and steaming hot again.
Remove from the grill and let cool for a few minutes before diving in.
Try our Smoked Garlic Mashed Potatoes too!
Smoked Twice Baked Potato FAQ
Can I prepare the potatoes in advance and reheat them later?
Absolutely! Once the potatoes are stuffed, skip the final smoke and refrigerate them for up to 24 hours. When you’re ready to serve, simply reheat them in the oven or on the grill at 350°F for about 20-25 minutes, or until heated through.
What are some popular toppings or mix-ins for twice baked potatoes?
There are lots of delicious options for toppings and mix-ins. Some popular choices include chopped green onions, chopped chives, or some diced jalapeños for some added heat. Feel free to get creative and customize your toppings to your liking.
Can I make this recipe without a smoker?
Yes, you can still enjoy twice baked potatoes without a smoker. If you don’t have a smoker, you can make this recipe in the oven and it’ll still be delicious!
Enjoy with our Grilled Tomahawk Steak!
Serve these with…
More great potato recipes to love!
- Traeger Colcannon
- Smoked Au Gratin Potatoes
- Traeger Mini Hasselback Potatoes
- Smoked Potato Salad
- Smoked Hasselback Potatoes
- Smoked Potato Stacks with Parmesan Cream Sauce
- Blackstone Smashed Potatoes
- Traeger Funeral Potatoes
- Smoked Scalloped Potatoes
Smoked Twice Baked Potatoes
Cheesy, buttery, crispy-skinned twice baked potatoes are on the menu today and you're going to love how they taste!
- 6 large russet potatoes
- 2 tablespoons oil
- 2 tablespoons kosher salt
- 1/2 cup salted butter
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped bacon bits
- Preheat your pellet grill or smoker to 350°F.
- Wash the potatoes and pat dry. Poke a few holes in each potato. Rub with oil and coat with the kosher salt.
- Put the potatoes onto the grill and let cook for 30-45 minutes, or until they are tender when pierced with a skewer.
- Remove from the grill and let cool for 5-10 minutes.
- Lay the potatoes down and cut a oval-shaped opening in the top. Scoop out as much of the insides as you can without piercing the skin. Put the insides into a bowl. Discard the skin from the top you cut off.
- Mix the butter, sour cream, 1 cup shredded cheddar, and the chopped bacon bits into the scooped out potatoes. Mix until incorporated. Taste, and add salt as necessary.
- Spoon the potato mixture back into the potato skins and make sure they are heaped out the top.
- Put the potatoes onto a grill-safe baking sheet and top with the remaining shredded cheese.
- Put the potatoes back onto the grill and let them cook for 15-20 minutes, or until all the cheese is melted.
- Remove and serve hot.
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Amount Per Serving: Calories: 641Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 80mgSodium: 1695mgCarbohydrates: 67gFiber: 7gSugar: 4gProtein: 16g
Nutrition data provided here is only an estimate.