These super sized Parmesan Potatoes are the perfect side for anything you pull off your Traeger. Salty, crisp cheese on top of a tender, buttery russet potato can complement so many main courses. They're even big enough to serve as a meal all on their own when topped with sour cream and (dare we say it?) crumbled bacon. Simple enough for a weeknight side and pretty enough for serving to guests these versatile spuds will get you through all of those, "but what sides should we make??" meals.
PELLETS: Hickory or Oak
PREP TIME: 15 min.
COOK TIME: About 1 hour, 10 minutes
MAKES: 4 potato halves, but can easily be multiplied
THINGS YOU’LL NEED
• Nonstick cooking spray
• 2 large baking potatoes, preferably russet, 12 ounces each
• 3 tablespoons butter, melted
• 2 teaspoons lemon juice
• A generous 1/2 cup grated Parmesan
• 1 teaspoon crumbled dried thyme or basil leaves
• Freshly ground black pepper
HOW TO MAKE
1 Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
2 Spray a baking sheet with nonstick cooking spray.
3 Scrub the potatoes with a vegetable brush under cold running water; dry on paper towels. Cut each potato in half lengthwise.
4 Combine the butter and lemon juice in a small bowl and brush on the cut sides of the potatoes. (Do this quickly so the potatoes don’t discolor.)
5 Mix together the grated Parmesan, dried thyme, and black pepper on a sheet of foil or wax paper. Dip the cut side of each potato in the Parmesan mixture, pressing firmly to encourage the cheese to adhere. Transfer the potato halves, cut sides down, to the prepared baking sheet.
6 Bake the potatoes until they are tender and the cheese is lightly browned and bubbling, 40 to 45 minutes. (A bamboo skewer should pierce the potato easily.) Use a thin-bladed spatula to transfer the potatoes to a platter or plates.