If you haven’t lit up your pellet grill for Smoked Hasselback Potatoes yet, you’re missing out. This simple, smoky, and cheesy side is one of my favorite ways to use a Traeger—or any pellet grill—and it always disappears fast at a barbecue.
Traeger Smoked Hasselback Potatoes
Grilled potatoes are a tried-and-true barbecue side, and Hasselback potatoes bring everything you love about baked and smashed spuds together: crispy edges, tender centers, and plenty of room for flavor. We finally smoked Hasselbacks on the Traeger and now consider them a go-to for any cookout.
These potatoes are rubbed with oil and seasoning, thinly sliced so they fan open as they cook, smoked until tender, and finished with a generous layer of cheddar. Top them however you like—extra cheese, bacon, chives, pulled pork, or brisket chili—then serve alongside grilled steak, smoked prime rib, or thick-cut pork chops.
Check out all of my Traeger Recipes!
Recipe Shopping List
Here’s what you’ll want to pick up if you don’t already have it. For exact amounts, use the recipe card below.
- Russet potatoes
- Sasquatch Moss or your favorite herbed seasoning blend (or a good Italian/Tuscan mix)
- Olive oil (or avocado oil)
- Sharp white cheddar, shredded
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How To Make This Recipe
Below is a clear overview of the process so you know what to expect. Follow the full recipe card at the bottom when you cook.
- Wash – Scrub each potato thoroughly so you can enjoy the skins without worrying about dirt.
- Dry – Completely dry the potatoes so oil and seasoning stick well. If you have time, let them dry overnight; otherwise, pat them with a clean towel.
- Slice – Make thin slices about 1/4 inch apart, stopping about 1/4 to 1/2 inch from the bottom so the potato stays intact and fans open while cooking. You can also use a hasselback cutting tool to speed this step.
- Oil & Season – Massage each potato with olive or avocado oil and dust generously with the herb seasoning of your choice. If you don’t have the specialty blend, an Italian or Tuscan mix works well.
- Smoke & Roast – Start by smoking the potatoes at 200°F for 30 minutes, then increase the temperature to 400°F and continue cooking until tender, about 45 minutes to an hour depending on potato size.
- Cheese – Move the potatoes to a grill-safe pan for the final few minutes, top with shredded cheddar, and return to the grill until the cheese melts and the tops are bubbly.
Serve This With
These smoked Hasselbacks pair beautifully with most barbecue mains. A few favorites to serve alongside are:
- Smoked pulled pork
- BBQ beef sandwiches
- Smoked beef tenderloin
- Spatchcock chicken
- Beer can chicken
- Smoked brisket
Find more of my easy Side Dish recipes!
Recipe FAQ
Think loaded baked potato toppings: crispy bacon, sour cream, chives, and extra seasoning. You can also get creative—pulled pork or brisket chili make excellent, hearty toppings.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze potatoes individually (before adding perishable toppings) if you want to keep them longer.
To preserve a crispy exterior, reheat in the oven, on your pellet grill, or in an air fryer. The microwave will warm them fastest but won’t keep them as crisp.
Try my Mini Hasselback Potatoes for a party-friendly version!
More Potato Recipes
- Traeger smoked baked potato
- Steak and potato pie
- Loaded smoked baked potato
- Smoked loaded potato skins
- Loaded oven potatoes
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Smoked Hasselback Potatoes
These potatoes are rubbed, sliced, smoked, and finished with a mountain of melted cheddar—perfect for feeding a crowd.
10 minutes
1 hour
1 hour 10 minutes
Ingredients
- 8 russet potatoes, washed and dried
- 4 tablespoons olive oil
- 2 tablespoons Spiceology Sasquatch Moss or preferred seasoning blend
- 2 cups shredded sharp cheddar cheese
Toppings
- Sour cream
- Crispy bacon
- Chives
Instructions
- Preheat your grill to 200°F. Wash and thoroughly dry the potatoes.
- Slice the potatoes into roughly 1/4 inch slices, stopping 1/4–1/2 inch from the bottom so they remain intact and fan as they cook.
- Drizzle each potato with olive oil and coat with the seasoning.
- Smoke at 200°F for 30 minutes. Increase the heat to 400°F and continue cooking for about 45 minutes, or until potatoes are tender when pierced.
- Transfer the potatoes to a grill-safe pan, top with shredded cheddar, and return to the grill until cheese is melted. Serve hot with your favorite toppings.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Sasquatch BBQ Moss | Herb Rub -
Chef knife (recommended)
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Hasselback potato slicing rack and vegetable cutter
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 483Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 61mgSodium: 463mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 20g
Nutrition data provided here is an estimate.
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