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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.
Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork.
Arrange the potatoes directly on the grill grate and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through.
Use oven mitts to transfer the potatoes to a rimmed baking sheet. Let the potatoes cool slightly for 5 to 10 minutes.
Turn grill down to 375 degrees F.
Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl. Leave a 1/4-inch shell.
With a mixer, whip on low speed for about 30 seconds. Slowly add the hot milk and melted butter. Increase the speed to medium-high and whip until the potatoes are fluffy and smooth, 90 seconds to 2 minutes.
Stir in the chives and bacon. Add salt and pepper to taste.
Lay the hollowed-out potato skins on a large baking sheet and fill each skin to heaping with the whipped potato filling. Top each potato half with a generous sprinkling of cheese.
Cook at 375 degrees F for 20 minutes or until golden brown and cheese is melted.
Remove from grill and top with chive garnishes, if desired. Enjoy!