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Traeger Baked Potato: Smoky and Loaded Recipe
The "Smoked & Loaded Baked Potato" recipe from Traeger Grills offers a delectable twist on the classic baked potato by incorporating the rich flavors of hardwood smoke. This dish promises a satisfying comfort food experience, enveloping potatoes in a smoky essence and topping them with an array of delicious ingredients.
Ingredients:
- 6 Yukon Gold or russet potatoes
- 8 slices of bacon
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sour cream, plus more for serving
- 1 1/2 cups shredded cheddar cheese, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch scallions, trimmed and thinly sliced
Instructions:
- Preparation: Preheat the Traeger grill to 375°F for 15 minutes.
- Cooking Potatoes: Poke holes in the potatoes and place them directly on the grill grates. Cook for 1 hour until tender. Let cool for 15 minutes.
- Cooking Bacon: Arrange the bacon on a baking sheet and cook on the grill for 20 minutes until crisp. Crumble the bacon after cooling.
- Preparing Potatoes: Cut potatoes in half lengthwise and scoop out most of the flesh, leaving a thick border. Mash the scooped-out flesh with melted butter, sour cream, 1/2 cup cheese, salt, and pepper.
- Stuffing Potatoes: Fill the potato skins with the mashed mixture. Top with remaining cheese and bacon.
- Final Cooking: Return stuffed potatoes to the grill for 10 minutes until warmed through and cheese is melted.
- Garnishing: Garnish with green onions and more sour cream before serving.
Your BBQ Game with Smoked & Loaded Baked Potatoes
When it comes to barbecue and grilling, innovation and tradition often come together to create extraordinary flavors. One such culinary marvel is the Smoked & Loaded Baked Potato. This recipe transforms the humble baked potato into a smoky, savory delight, perfect for any gathering.
The Magic of Smoke
The true star of this dish is the hardwood smoke, which infuses the potatoes with a depth of flavor that cannot be achieved through conventional baking. The process begins with preheating your Traeger grill to 375°F, ensuring it's ready to impart that signature smoky taste.
Crafting the Perfect Bite
To achieve the perfect smoked potato, start by selecting either Yukon Gold or russet potatoes. These varieties hold up well to the grilling process and absorb flavors beautifully. After poking holes in the potatoes, place them directly on the grill grates. The potatoes are then smoked for an hour, resulting in a tender, flavorful base for your toppings.
Bacon: The Crispy Crown
No loaded potato is complete without crispy bacon. As the potatoes smoke, place bacon slices on a baking sheet and cook them on the grill until they reach crispy perfection. Once cooled, crumble the bacon into bite-sized pieces, ready to be sprinkled generously over your potatoes.
A Symphony of Flavors
The real magic happens when the smoked potatoes meet their rich, creamy filling. Scooping out most of the potato flesh and mashing it with melted butter, sour cream, and shredded cheddar cheese creates a luscious, flavorful mixture. Season with salt and pepper to taste, then spoon the mixture back into the potato skins.
The Final Touch
After stuffing the potatoes, top them with more shredded cheese and the crispy bacon. Return them to the grill for a final 10-minute cook, allowing the cheese to melt into gooey perfection. A sprinkle of fresh scallions and an extra dollop of sour cream add a burst of freshness, completing this indulgent dish.
Why You Should Try This Recipe
- Flavor Explosion: The combination of smoky potatoes, creamy filling, and crispy bacon creates a harmonious blend of textures and flavors.
- Versatility: This dish can be a hearty side or a star main course, perfect for any BBQ or family gathering.
- Ease of Preparation: With straightforward steps and common ingredients, this recipe is accessible for cooks of all skill levels.
Embrace the art of smoking and elevate your grilling repertoire with these Smoked & Loaded Baked Potatoes. They are sure to be a hit, leaving your guests craving more of that rich, smoky goodness.
