Loaded Smoked Baked Potatoes are cooked right on a pellet grill, soaked with wood-fired smoke, and then packed with classic and creative toppings for a hearty, crowd-pleasing side or main dish.
Traeger Loaded Smoked Baked Potato Recipe
This version of baked potatoes brings together smoked bacon, a rich caramelized onion butter, sharp cheddar, sour cream, and fresh chives. Cooking the potatoes low and slow over wood smoke gives the entire tuber a subtle smoky depth that pairs perfectly with salty, creamy toppings. While the method below references a Traeger pellet grill, these instructions will work on any pellet, wood, or charcoal grill when you maintain indirect heat and steady temperatures.
Baked potatoes are comforting on their own, but smoking them adds a new dimension. The long, low smoke stage lets the potato absorb flavor, and the final high-heat finish crisps the skin so it’s pleasantly crunchy while the inside becomes fluffy and spoonable.
Why You’ll Love This Dish
- Smoky, Balanced Flavor – Low-temperature smoking infuses the potato all the way through.
- Crispy, Salty Skins – A high-heat finish crisps the skin and concentrates flavor.
- Simple for a Crowd – A single grill handles multiple potatoes with minimal fuss.
- Customizable Toppings – Set out a topping bar and everyone can build their perfect loaded potato.
- Versatile – Serve as a side, or add chili or smoked meats to make it a full meal.
Recipe Shopping List
Here are the basic ingredients you’ll need. For exact quantities and a printable recipe, see the recipe card below.
- Large Russet Potatoes – Best for baking: dry, starchy, and sturdy skins.
- Avocado or Olive Oil – Helps the salt stick and crisps the skin at the end.
- Kosher Salt – For seasoning the skin.
- Cheddar Cheese – Sharp or mild to melt over the hot potato.
- Sour Cream – Cool, tangy contrast to hot fillings.
- Butter – Classic richness; salted is fine.
- Bacon – Crispy, salty texture; use your favorite style.
- Chives – Fresh, oniony finish.
- Caramelized Onion Butter – Optional but delicious for a steakhouse-style upgrade.
- Thick Chili – Makes a loaded potato into a complete meal.
How To Make This Recipe
Below is an overview of the method so you know what to expect. Follow the full recipe instructions and timing in the recipe card at the end for best results.
- Preheat Low for Smoke: Set your pellet grill to 200–220°F (about 95–105°C).
- Prep Potatoes: Wash and dry each potato, then pierce the skin 6–8 times with a fork to release steam.
- Smoke: Place the potatoes directly on the grill grates and smoke at 200°F for about 2 hours to build flavor.
- Raise the Heat: Remove potatoes, increase the grill temperature to 400°F (about 200°C).
- Oil, Salt, Finish: Rub each potato with oil and sprinkle with kosher salt. Return to the grill at 400°F and cook until a fork slides easily to the center—about another hour depending on size.
Recipe Tips
Always keep the skin on for bakers
Leave the skin intact when smoking and finishing potatoes. The skin protects the flesh during the long cook, helps the potato hold its shape when you split and load it, and crisps nicely during the high-heat finish. Store-bought potatoes are generally cleaned, but you should still scrub them lightly with a vegetable brush and rinse well.
If you prefer not to eat the skin, you can still bake with the skin on and remove it before eating; keeping it on during cooking improves texture and handling.
Recipe FAQ
Russet potatoes are the best choice for smoked baked potatoes. Their high starch content creates a fluffy interior and sturdy skin that stands up well to smoking and loading.
Classic loadings include butter, cheddar, sour cream, bacon, and chives. For variety, try chili, candied bacon, or a spoonful of caramelized onion butter. Thick toppings work best so they don’t run off the potato.
Insert a fork or skewer into the center—if it slides in easily to the middle, the potato is done. The ideal texture is fork-tender but still slightly grainy, not mushy. Allow potatoes to rest briefly after removing from the grill; they retain heat and continue to finish internally.
More Potato Ideas
Potatoes are versatile—serve them as appetizers, sides, or mains. Try variations like loaded potato salad, grilled sweet potatoes, or cheesy scalloped potatoes for different occasions.
- Loaded Baked Potato Salad
- Grilled Sweet Potatoes
- Cheesy Scalloped Potatoes
Smoked Loaded Baked Potatoes
Smoked Loaded Baked Potatoes are cooked on a pellet grill until tender, finished at higher heat to crisp the skin, and then loaded with your favorite toppings for a satisfying meal.
Ingredients
- 6 large russet potatoes
- 1/4 cup avocado oil (or olive oil)
- 1–2 tablespoons kosher salt
- Toppings: shredded cheddar, sour cream, butter, cooked bacon, chopped chives, caramelized onion butter, chili
Instructions
- Preheat your pellet grill to 200–220°F (95–105°C).
- Wash and dry the potatoes thoroughly.
- Pierce each potato 6–8 times with a fork.
- Place potatoes on the grill and smoke for about 2 hours at 200°F to build flavor.
- Remove potatoes and raise the grill temperature to 400°F (200°C).
- Rub each potato with avocado or olive oil and sprinkle with kosher salt so the skin crisps up.
- Return the potatoes to the grill at 400°F and finish for about 1 hour, or until a fork inserts easily to the center.
- Split each potato, fluff the inside with a fork, and load with butter, cheddar, sour cream, bacon, chives, and any additional toppings you like.
Nutrition Information (per serving)
Calories: 370 • Total Fat: 9g • Saturated Fat: 1g • Unsaturated Fat: 8g • Cholesterol: 0mg • Sodium: 2157mg • Carbohydrates: 64g • Fiber: 7g • Sugar: 3g • Protein: 8g
Nutrition estimates are approximate; consult a trusted resource for medical or dietary needs.