Traeger Twice Baked Potatoes
Smoked bacon and roasted garlic stuffed Traeger baked potatoes topped with melty cheddar jack.
Ingredients
- 8 Russet Potatoes
- 12 slices Center Cut Bacon
- 1 Tbsp Olive Oil, divided
- 1 bulb Garlic
- 1/4 tsp Kosher Salt
- 2 C (556g) Fat Free Greek Yogurt
- 10 oz Shredded Cheddar or Cheddar Jack, divided
- 2 small handfuls (10-15g) Fresh Parsley, minced
- 1/2-1 tsp Black Pepper, to taste
- 1 handful Chives, for garnish
Directions
- 1
Preheat your Traeger grill to 325ºF with the lid closed.
- 2
Use a knife to remove the top from the bulb of garlic and peel the outer paper layers away. Place the bulb in a sheet of aluminum foil and drizzle with a teaspoon of olive oil. Add a pinch of salt and pepper on top and close the foil. Set aside.
- 3
Wash and dry the potatoes. Use a fork to poke holes around them before rubbing with the remaining olive oil and sprinkling with salt.
- 4
Add the bacon slices directly to the grill grates along with the potatoes and garlic packet.
- 5
Cook the bacon for 15-20 minutes, watching the slices on the edges of the grill as they may cook faster. Transfer the cooked bacon to paper towel and set aside.
- 6
Increase the temperature to 450ºF and continue cooking the potatoes until they're fork tender or 200ºF inside, about another 15-25 minutes. Leave the garlic on with the potatoes.
- 7
Let the potatoes cool while you chop the smoked bacon and mix it with the roasted garlic (remove from the bulb), Greek yogurt, 6 oz of cheese, parsley, and black pepper. Reserve a pinch or two of bacon for garnishing.
- 8
Slice the potatoes in half and use a spoon to scoop out the inside into the yogurt mixture. Mix everything together before adding back to the potato skins.
- 9
Top with remaining 4 oz of cheese and place directly on the grill grates for 15-20 minutes until the cheese is melted and golden brown in spots. Top with chopped bacon and chives.