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If desired, peel the potatoes, or simply scrub them thoroughly with a vegetable brush.
Position a potato lengthwise with a pencil or chopstick on either side of it. (The pencils or chopsticks will be your cutting guides.) Using a sharp knife, cut each potato crosswise into thin slices, being careful not to cut all the way through the bottom: The pencils should stop your knife from cutting too deep.
Repeat with the remaining potatoes. (Note: If cutting more than 4 potatoes, hold the cut ones in a bowl of cold water while you work on the remaining potatoes to prevent them from oxidizing. Drain thoroughly on paper towels before proceeding with the recipe.)
Cut the parmesan cheese into 2-inch wide slices. Cut each slice into very thin slices.
Put the potatoes in a baking dish, cut-side up. Drizzle them with the melted butter. Using the thin slices of parmesan cheese, stud each slice or every other slice in the potatoes. (The thicker your cheese slices are, the fewer you'll be able to fit in each potato.) Season generously with the Traeger Veggie Shake.
Pour a little of the cream over each potato, just for that added delicious richness.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.
Take off the foil and sprinkle the tops evenly with the cheese and bake for 5 minutes more, or until the cheese is melted and golden.
Transfer the potatoes to a platter or plates and garnish with the chopped chives, if desired. Enjoy!