Our cheesy, smoky Traeger Smoked Twice Baked Potatoes are an irresistible side that elevates any meal. These potatoes are loaded with butter, sour cream, crisp bacon, and plenty of cheddar, with a salty, crisp skin that develops from smoking. Because they cook on a pellet grill or smoker, you get deep wood-fired flavor without heating up the kitchen — perfect for summer cookouts or cozy dinners alike.
Smoked Twice Baked Potatoes
If you’ve enjoyed twice baked potatoes at a steakhouse, you know how special a perfectly creamy filling paired with a crispy skin can be. Add smoke from a Traeger or other pellet smoker and these become one of the best side dishes around. This recipe combines the seasoned, crispy skin of a smoked baked potato with the rich, loaded filling of a twice baked potato — bacon, sour cream, butter, and cheddar — to create a hearty, crowd-pleasing side that can even serve as a main for potato lovers.
These potatoes pair beautifully with grilled steaks, roasted pork, or any smoked meat. They also make a satisfying centerpiece when served alongside a simple green salad or roasted vegetables.
Get all of my Traeger Recipes here!
Recipe Shopping List
You likely have many of these ingredients on hand already. For exact quantities, see the recipe card below.
- Russet potatoes
- Oil (vegetable, canola, or olive oil)
- Kosher salt
- Sour cream
- Salted butter
- Shredded cheddar cheese
- Bacon (cooked and chopped)
Try more Traeger favorites and smoked potato dishes!
How To Make This Recipe
Here is a clear overview of the process. Detailed measurements and times are in the recipe card at the end.
- Preheat – Heat your pellet grill or smoker to 350°F (175°C).
- Prep – Wash russet potatoes, dry them thoroughly, and poke a few holes in each with a fork. Rub each potato with oil and sprinkle evenly with kosher salt to help the skins crisp.
- Smoke – Place the potatoes directly on the grill grates and smoke for 30–45 minutes, or until a skewer inserts easily and the flesh is tender.
- Scoop – Remove the potatoes and let them cool just enough to handle. Cut an oval or lengthwise opening in the top, scoop out most of the flesh into a bowl, leaving the skins intact to hold the filling.
- Mix – Stir the scooped potato with butter, sour cream, shredded cheddar, and chopped bacon until smooth and well combined. Adjust salt to taste.
- Fill & Finish – Spoon the mixture back into the potato skins, mound generously, top with more shredded cheese, and return to the smoker until the cheese melts and tops are hot and bubbling.
- Serve – Let cool briefly and serve hot with optional garnishes like chopped chives or green onions.
Try our smoked garlic mashed potatoes for another smoky side!
Recipe FAQ
Yes. Prepare and stuff the potatoes up to the point before the final melt, then refrigerate in an airtight container for up to 24 hours. When ready to serve, reheat in a 350°F oven or on the grill for about 20–25 minutes, or until heated through and cheese is melted. Reheating on the smoker adds fresh smoky flavor.
Common additions include chopped green onions or chives, sour cream dollops, diced jalapeños for heat, crumbled blue cheese, smoked paprika, or finely chopped herbs like parsley. You can also mix in cooked vegetables like sautéed mushrooms or spinach for variety.
Absolutely. You can bake the potatoes in a conventional oven at 350°F. The technique and timing are similar; the main difference is you won’t get the smoky flavor from wood pellets. If desired, add a touch of smoked paprika or a few drops of liquid smoke to the filling to mimic the smoked profile.
Enjoy these potatoes with a grilled tomahawk or your favorite smoked protein!
Serve These With…
- Smoked Pork Tenderloin
- Grilled Pork Chops
- Traeger T-Bone or Ribeye Steak
- Reverse Seared Flat Iron
- Smoked Beef Tenderloin
More Potato Recipes
- Traeger Colcannon
- Smoked Au Gratin Potatoes
- Traeger Mini Hasselback Potatoes
- Smoked Potato Salad
- Smoked Hasselback Potatoes
- Smoked Potato Stacks with Parmesan Cream Sauce
- Blackstone Smashed Potatoes
- Traeger Funeral Potatoes
- Smoked Scalloped Potatoes
Pin for later
Smoked Twice Baked Potatoes
These twice baked potatoes combine creamy, cheesy filling with crisp, salty skins and a touch of smoke for a classic, comforting side dish.
10 minutes
1 hour
1 hour 10 minutes
Ingredients
- 6 large russet potatoes
- 2 tablespoons oil
- 2 tablespoons kosher salt
- ½ cup salted butter
- ½ cup sour cream
- 1½ cups shredded cheddar cheese (divided)
- ¼ cup chopped bacon bits (cooked)
Instructions
- Preheat your pellet grill or smoker to 350°F (175°C).
- Wash the potatoes and pat them dry. Poke a few holes in each potato with a fork. Rub the skins with oil and sprinkle with kosher salt to help them crisp while smoking.
- Place the potatoes directly on the grill grates and cook for 30–45 minutes, or until tender when pierced with a skewer. Cooking time will vary based on potato size.
- Remove the potatoes and let them cool for 5–10 minutes so they are manageable. Lay each potato on its side and cut an oval or lengthwise opening across the top. Carefully scoop out the potato flesh into a bowl, leaving a sturdy shell. Discard the small piece of skin you cut off from the top.
- Add the butter, sour cream, 1 cup of the shredded cheddar, and the chopped bacon bits to the scooped potato flesh. Mix until smooth and creamy. Taste and adjust seasoning with salt if needed.
- Spoon the potato mixture back into the skins, mounding it above the rim. Place the filled potatoes on a grill-safe baking sheet and sprinkle the remaining shredded cheddar over the tops.
- Return the baking sheet to the smoker and cook for another 15–20 minutes, or until the cheese is melted and the tops are hot and lightly browned.
- Remove from the grill, let cool for a couple of minutes, then serve hot. Garnish with chopped chives or green onions if desired.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving (estimate):
Calories: 641
Total Fat: 35g
Saturated Fat: 18g
Trans Fat: 1g
Unsaturated Fat: 14g
Cholesterol: 80mg
Sodium: 1695mg
Carbohydrates: 67g
Fiber: 7g
Sugar: 4g
Protein: 16g
Nutrition data provided here is an estimate and may vary based on exact ingredients and portion sizes.
Love this recipe? Tell your friends!
Follow for more smoked and grilled recipes.