3 Steps to Perfect Twice Baked Potatoes on Your Traeger Grill

First off, scrub and dry your potatoes, then brush them with olive oil for that crispy skin. Fire up your Traeger grill to 375°F and wrap your potatoes in foil. Pop them straight on the grill for about an hour until they're soft. For the second round, scoop out the inside, mash with butter, sour cream, and chives, then stuff it back into the skins. Top with cheese and toss them back on the grill until golden. Easy, right? Just wait till you try them – there's a few tricks to make them even better!

Key Takeaways

  • Scrub and oil Russet potatoes before wrapping them tightly in foil and baking at 375°F on the Traeger grill.
  • After the first bake, hollow out the potatoes and mix the flesh with butter, sour cream, and chives.
  • Spoon the mixture back into the skins, topping with cheese, bacon bits, or paprika.
  • Place the stuffed potatoes back on the grill for a second bake to melt the toppings and crisp the skins.
  • Maintain a constant temperature of 375°F throughout both baking sessions for even cooking and perfect texture.

Preparing Your Potatoes

Before firing up your Traeger, give your potatoes a good scrub under cold water. You're aiming for clean skins since they're part of the dish's charm.

Now, let's talk potato selection and oil coating, vital steps for mastering this dish. When choosing potatoes, size and type matter. Go for large, uniform Russets. They've the ideal texture for baking and re-stuffing. Uniformity guarantees they cook evenly, so you won't have some ready while others aren't.

Once they're clean, dry them thoroughly. Moisture is the enemy of a crispy skin. Next up, the oil coating. This isn't just to prevent sticking; it's an essential step for that perfect, crispy exterior. Use a brush to lightly coat each potato with olive oil. It's better than pouring; you'll get a nice even layer.

Make sure the oil covers every nook and cranny. This layer not only flavors the skin but also seals in some of the moisture, so the insides stay fluffy after baking. Don't skimp on this part. A proper oil coating makes all the difference.

That's your prep work done right. You're set for the next phase of cooking.

First Bake and Season

Now that your potatoes are prepped and oiled, let's get them on the Traeger for the first bake. You'll want to nail this part to make sure the insides are perfectly fluffy and ready for their second debut. Here's how you ace this step:

  1. Temperature Control: Set your Traeger grill to 375°F. It's essential to maintain this steady temperature to cook the potatoes evenly. Your Traeger's ability to hold a constant temp makes it ideal for this kind of cooking.
  2. Foil Wrapping: Wrap each potato in foil. This helps retain moisture, ensuring they don't dry out during the baking process. Make sure the foil is tightly sealed around each potato.
  3. Placement: Place your foil-wrapped potatoes directly on the grill grates. This direct exposure to the heat source ensures a thorough cook.

Bake the potatoes for about an hour, or until they feel soft when you give them a gentle squeeze with an oven mitt.

This first bake is where the magic starts, so don't rush it. Once they're done, you'll be set up perfectly for the exciting next steps, making sure your twice-baked potatoes are a hit.

Second Bake and Serve

Once your potatoes are cool enough to handle, it's time to scoop out the insides and mix them with your favorite fillings before the final bake. Carefully hollow out each potato, leaving a thin layer of potato near the skin to maintain its shape. Mash the scooped potato flesh with ingredients like butter, sour cream, and chives for a creamy, flavorful blend. Don't skimp here; this mix is what makes your potatoes stand out.

Next, spoon the mixture back into the skins. Pack it down slightly to avoid air pockets.

Now, let's talk topping options. Sprinkle a generous amount of cheese on top for a gooey finish. If you're feeling adventurous, add bacon bits or a sprinkle of paprika for an extra kick.

For the second bake, place your filled potatoes back on the Traeger Grill at 375°F. Grill them until the tops are golden and crispy, about 20 minutes.

Here's a pro tip for presentation: garnish with a sprinkle of fresh herbs like parsley or green onions right before serving. It adds a pop of color and freshness that'll wow your guests.

Serve hot and watch them disappear!

Frequently Asked Questions

Can I Use Sweet Potatoes Instead of Regular Potatoes?

Yes, you can use sweet potatoes instead. You'll need to adjust the cooking time, though, as sweet potato flavors develop differently. They might take a bit longer, so keep an eye on them!

Are There Any Vegan-Friendly Alternatives for the Filling?

You can definitely switch to vegan cheeses and plant-based bacon for your filling. These alternatives keep it cruelty-free without sacrificing that rich, comforting taste you're aiming for in your twice-baked potatoes.

What Are the Best Potato Toppings for Kids?

For kids, top their potatoes with various cheese varieties and create fun shapes with toppings. They'll love the playful presentation and tasty cheese, making mealtime both fun and delicious.

How Do I Store Leftover Twice Baked Potatoes?

To store leftover twice-baked potatoes, refrigerate them in an airtight container. For best results when reheating, use an oven to maintain their texture. Microwaving works too but might soften the skins.

Can I Freeze the Potatoes After the First Bake?

Yes, you can freeze the potatoes after the first bake, but be aware that freezing might impact their texture. Expect some changes when you reheat them; they might be slightly softer.