Heck yes! Potatoes just don’t get much tastier than this! Smoke ’em, scoop ’em, mash ’em and fill them with your favorite fully-loaded mashed potato flavors and then back onto the smoker for even more smoke flavor! Forget the meat, these Smoked Double Stuffed Baked Potatoes are going to take center stage!
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Smoked potatoes are good – they take on a light smoky flavor and cook up soft and fluffy inside. But when you make Smoked Double Stuffed Potatoes, they take on a whole new level of deliciousness! Loaded with cheese, bacon, green onions, and more, these potatoes are sure to be the star of your show.
These taters cook low and slow on your Traeger – or another electric smoker – giving you plenty of time to get all the stuffing ingredients ready. The best part of these Smoked Double Stuffed Potatoes is that you can make as many as you need, and they’ll fit into all the nooks and crannies in your smoker.
I never waste smoke. If I’m smoking a big old slab of meat, then you can bet there are other things filling up the rest of the smoker. From potatoes to spaghetti squash, I smoke it all!
What you’ll love about Smoked Double Stuffed Baked Potatoes
- Cooking outside means you won’t heat up your kitchen!
- Make as many potatoes as you need all at once!
- Customize them however you like! See all my suggestions below!
Ingredients
- Potatoes – See my tips below for picking the best potatoes for smoking.
- Oil – Avocado oil works nicely in the smoker.
- Salt and pepper
- Butter – Salted butter.
- Cream – Or milk if you’re watching your calories.
- Bacon – Cooked until crispy.
- Cheese – I like white sharp cheddar and orange cheddar. You’ll need cheese twice in this recipe.
- Green onion – Sliced thinly.
What Kind of Potatoes Make The Best Smoked Stuffed Potatoes?
Ideally, you want a floury potato like a russet potato. You can find big baking potatoes in most grocery stores, and they are grade A potatoes with few blemishes and a nice floury texture that is perfect for mashing.
My second pick would be Yukon – or gold potatoes. The skin on these is a bit thinner, so you may not get that good potato skin flavor that you do with a russet, but these will also smoke and mash nicely.
Stay away from waxier potatoes, like red skin potatoes, as they don’t mash quite as nicely.
How To Make Smoked Double Stuffed Baked Potatoes
For a full list of ingredients and instructions on how to make Traeger stuffed baked potatoes, scroll down to the recipe at the bottom of the page.
- Scrub the potatoes to clean them, nicking off any blemishes. Then pat them dry with paper towels.
- Rub the potatoes with cooking oil and then sprinkle them liberally with salt and pepper.
- Smoke the potatoes at 225-F for about 2 hours or until they pierce easily with a skewer, probe, or digital meat thermometer.
- Remove the potatoes from the smoker and let cook for a few minutes until they’re safe to handle.
- Slice the top off of the potato, making as thin a cut as possible.
- Scoop the cooked potato out, leaving behind a layer of potato so that you don’t break through the skin.
- Mash the scooped-out potato with butter, cream, and salt and pepper to taste.
- Mix in the white cheddar, bacon, and green onions, and stir well to combine.
- Fill the potatoes with the mashed mixture, mounding it over the top.
- Top the stuffed potatoes with the remaining cheese and pop them back on the smoker for 15-20 minutes or until the cheese has melted and they’re heated through.
- Serve and enjoy!
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
Recommended
Chef Jenn’s Tips
- Count on one potato per person if the potatoes are fist-sized or larger, more than one potato if they’re smaller.
- Save some bacon and green onion to garnish the tops of your potatoes.
- You can make these pellet grill baked potatoes ahead of time, right up to the point of returning the potatoes to the smoker to melt the cheese. Just keep the stuffed potatoes in the fridge but allow extra time for them to heat through if you warm them in the smoker.
Variations
Mix things up! Instead of cheese, bacon, and green onion, try some of these tasty tater ingredients the next time you make Smoked Double Stuffed Baked Potatoes!
- Caramelized onions
- Crumbled sausage
- Sauteed peppers
- Baby shrimp
- Leftover steak
Make It A Meal
Wondering what you serve with your smoked stuffed potatoes? Go for a meat and potatoes meal with griddled sausage or smoked ribeye, or pair your smoked potatoes along with smoked pork loin or these Better Homes and Gardens Fish Tacos. Don’t forget dessert – this Blueberry Grunt is perfect with smoked meals!
Storage
Traeger smoked baked potatoes, stuffed or otherwise, can be kept in an airtight container in the fridge for 5 or so days. They will not freeze well.
Frequently Asked Questions
Give yourself about 2 hours. If you are short on time, you can smoke them at 250-F for about 90 minutes but remember, the higher the temperature, the less smoke flavor.
You sure can! Use large russet potatoes and smoke them low and slow until they’re probe tender (when a skewer slides in easily with no resistance.)
They sure are! You get a subtle smoke flavor from your electric smoker, just enough to add a kiss of smoke. Then mash the potato, load it with cheese and bacon and green onion, and stuff that back into the potato. What’s not to love?
step By Step Process
Smoked Double Stuffed Baked Potatoes
Equipment
Ingredients
- 4 russet potatoes
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup heavy cream or half and half, or milk
- 1/4 cup butter
- 8 slices bacon
- 1/4 cup green onions
- 1 cup cheddar cheese shredded and divided
Instructions
- Scrub the potatoes to clean them, nicking off any blemishes with a sharp knife. Then pat them dry with paper towels.
- Rub the potatoes with cooking oil and then sprinkle them liberally with salt and pepper.
- Smoke the potatoes at 225-F for about 2 hours or until they pierce easily with a skewer, probe, or digital meat thermometer.
- Remove the potatoes from the smoker and let them cool for a few minutes until they're safe to handle.
- Slice the top off the potato, making as thin a cut as possible.
- Scoop the cooked potato out, leaving behind a layer of potato so that you don't break through the skin.
- Mash the scooped out potato with butter, cream, and salt and pepper to taste.
- Mix in the white cheddar, bacon, and green onions, and stir well to combine.
- Fill the potatoes with the mashed mixture, mounding it over the top.
- Top the stuffed potatoes with the remaining cheese and pop them back onto the smoker to heat through and melt the cheese, about 20 minutes.
- Enjoy!
Notes
Chef Jenn’s Tips
- Count on one potato per person if the potatoes are fist-sized or larger, more than one potato if they’re smaller.
- Save some bacon and green onion to garnish the tops of your potatoes.
- You can make these pellet grill baked potatoes ahead of time, right up to the point of returning the potatoes to the smoker to melt the cheese. Just keep the stuffed potatoes in the fridge but allow extra time for them to heat through if you warm them in the smoker.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
