Traeger Twice Baked Potatoes
8 large baking potatoes, scrubbed
1 cup(s) baking potatoes, scrubbed
1 cup(s) sour cream
4 tablespoon(s) butter, at room temperature
1 cup(s) milk
2 cup(s) Grated Cheddar cheese, divided use
3 scallions, trimmed, finely chopped (optional)
Salt and pepper to taste
When ready to bake the potatoes, 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.
Put the potatoes directly on the grill grate and bake until the sides are squeezably soft. Remove from the grill and let cool for 10 to 15 minutes. (Do not allow the potatoes to get cold, however.)
Slice the top third (lengthwise) off each potato; reserve. With a spoon, carefully scoop out the potato flesh from each potato, leaving a 1/4-inch shell. Also scoop the flesh from the cut off tops (then, discard the tops). Mash the potato flesh with a potato masher. Add the butter, then the sour cream. Add enough milk to give the potatoes good consistency. Stir in 1 cup of the cheese as well as the scallions, if desired, and salt and pepper to taste. Mound the mixture into the potato shells. Top with the remaining Cheddar. (Potatoes can be covered and refrigerated at this point—up to a day ahead.)
Reheat for 30 minutes at 350 degrees F (longer if potatoes have been refrigerated), or until the cheese has melted and the filling is hot.
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