Crispy Loaded Potato Sticks with Cheese and Bacon

Meet a new comfort-food favorite: Crunchy Loaded Potato Sticks. What began as a kitchen mishap—leaving a sheet pan on the grill a touch too long—turned into a deliciously crunchy snack. The accidental crispy cheese crust at the bottom of the pan transformed thinly sliced, seasoned potatoes into irresistible sticks topped with sour cream, bacon, and chives.

Crunchy Loaded Potato Sticks

Combine simple potatoes with melty cheese, smoky bacon, and a bright dollop of sour cream and you have an appetizer or snack that disappears fast. These potato sticks are perfect for parties, game day, or whenever you want a comforting, shareable bite with big flavor.

I originally set out to remake an older baked-potato recipe and adapt it for the pellet grill, but a forgotten sheet pan became a happy accident. The result was a crisped, cheesy bottom layer so good it deserved its own recipe. I sliced it into wedges, topped it, and the crowd went wild.

Why You’ll Love This Dish

Texture: Creamy potatoes meet melted, chewy cheese and a crisp, caramelized edge for a satisfying contrast in every bite.
Flavor: A savory seasoning rub and smoky bacon amplify the potato’s natural earthiness and round out the dish.
Outdoor-friendly: Designed to shine on a pellet grill or Traeger, this recipe is ideal for outdoor cooking and entertaining.
Party-ready: Easy to share and customize—swap cheeses, add different toppings, or make them ahead and reheat.

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Recipe Shopping List

Before you begin, gather the basics below. Exact amounts are listed in the ingredients section of the recipe card further down.

Multi-color potatoes (smaller potatoes work best)
Olive oil
“Moss” rub or your favorite seasoning blend
Shredded triple cheddar cheese
Cooked, crumbled bacon
Sour cream
Chopped chives

Try these Loaded Potato Skins next!

How To Make This Recipe

Here’s an overview of the method. Follow the full instructions in the recipe card below while you cook.

Preheat a pellet grill to 400°F and prepare a baking sheet with parchment and a drizzle of olive oil.
Thinly slice the potatoes and coat them lightly with oil and seasoning. Grill until both sides are lightly browned.
On a separate sheet, make a layer of shredded cheese, arrange the cooked potato rounds on top, then add more cheese and the crumbled bacon.
Lower the grill to 350°F and return the pan to the grill until the cheese melts and the bottom crisps without burning.
Cool briefly, slice into sticks, and finish with sour cream and chopped chives.

Loaded Smoked Baked Potato

Recipe FAQ

How should I store leftovers? Store cooled potato sticks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill to restore crispiness.

Can I prepare parts of this ahead? Yes — slice and season the potatoes ahead of time, then finish them on the grill when you’re ready to serve.

Any tweaks or substitutions? Try different cheeses, switch to turkey bacon for a lighter option, or adjust the seasoning to taste.

Smoked Potato Salad

Serve this with…

Grilled Wagyu Hanger Steak
Grilled Lamb Loin Chops
Grilled Flat Iron Steak

More Recipes With Bacon

Smoked Bacon-Wrapped Pineapple Bites
Blackstone Bacon Cheeseburger
Smoked Bacon Ranch Mac and Cheese

Eat More Potatoes

Pulled Pork Twice Baked Potatoes
Traeger Shepherd’s Pie Baked Potato
Traeger Roasted Fingerling Potatoes
Traeger Colcannon

Pin For Later

Yield: 8 people

Crispy Loaded Potato Sticks

A fun, shareable twist on loaded potatoes: layers of thinly sliced potatoes, melty cheddar, and crispy bacon finished with sour cream and chives. Ideal for grilling on a pellet smoker or finishing under moderate heat for a crisp cheese edge.

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Ingredients

3 pounds small multi-color potatoes
2 tablespoons olive oil
2 tablespoons “Moss” rub (or your favorite seasoning)
4 cups shredded triple cheddar cheese, divided
2 cups crumbled bacon
½ cup sour cream
¼ cup chopped chives

Instructions

Preheat your pellet grill to 400°F.
Slice the potatoes thinly and uniformly, ideally with a mandoline for even thickness.
Line a grill-safe baking sheet with parchment and brush or drizzle with olive oil.
Arrange potato slices in a single layer, allowing the oil to coat them. Flip so both sides pick up oil from the pan.
Sprinkle the potatoes with the “Moss” seasoning (or chosen seasoning).
Grill for about 10 minutes until the bottom of the slices is lightly browned, then flip and brown the other side.
Remove the potatoes from the grill.
Prepare a 1/4 sheet pan with parchment. Sprinkle half the cheese on the parchment.
Layer the cooked potato rounds on the cheese, overlapping as needed.
Top with the remaining 2 cups of cheese and sprinkle the crumbled bacon over everything.
Reduce grill heat to 350°F and return the pan to the grill. Cook for 30–45 minutes, until the cheese is fully melted and has crisped on the bottom without burning.
Remove from the grill and allow to cool about 5 minutes. Slice into strips, then garnish with sour cream and chopped chives before serving.

Nutrition Information (per serving)