Traeger Baked Potatoes
Experience the ultimate comfort food with Traeger Baked Potatoes, a smoky twist on a classic side dish that's effortlessly elevated by your Traeger grill. These perfectly seasoned Russet potatoes are first smoked at a low temperature to infuse a rich, wood-fired flavor, then finished at a higher heat for irresistibly crispy skin and fluffy insides. A simple blend of olive oil, kosher salt, black pepper, and garlic powder enhances their natural taste while allowing the smoky essence to shine. Topped with creamy butter, tangy sour cream, and fresh chives, these baked potatoes are the perfect accompaniment to any barbecue feast or hearty main course. Ready in just over 90 minutes, this recipe is ideal for anyone craving a gourmet take on comfort food with the bold flavor only a Traeger can deliver. Search no further for the best smoked baked potato recipe—you’ve found it!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Garlic powder
- 4 tablespoons Butter
- 0.5 cups Sour cream
- 2 tablespoons Chives
Instructions
Preheat your Traeger grill to 225°F using your favorite hardwood pellets (hickory or mesquite work well for a smoky flavor).
Wash and scrub the potatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel.
Using a fork, poke small holes all over each potato to allow steam to escape during the cooking process.
Rub each potato with olive oil until the skin is evenly coated. Sprinkle the potatoes with kosher salt, black pepper, and garlic powder, ensuring an even distribution of seasoning.
Place the seasoned potatoes directly on the grill grates of your Traeger. Close the lid and smoke for 1 hour at 225°F.
After 1 hour, increase the Traeger’s temperature to 400°F. Continue cooking the potatoes for an additional 30 minutes or until a fork easily pierces through the center.
Carefully remove the baked potatoes from the grill. Let them rest for a few minutes before handling.
Use a sharp knife to make a lengthwise slit in the top of each potato. Gently press on the ends to open up the potato.
Fluff the insides with a fork and top each potato with 1 tablespoon of butter, a dollop of sour cream, and a sprinkle of chopped chives.
Serve immediately and enjoy the wood-fired goodness of your Traeger baked potatoes!
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 60% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 321 mg | 25% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 5908 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
