Traeger Smoked Potato Skins

Smoked potato skins topped with green onions, sour cream, and bacon on a black plate.

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5 from 2 votes

These Traeger Smoked Potato Skins make an amazing appetizer to smoke alongside your main dish.

Prep Time20

Cook Time1 45

Total Time2 5

Course: Side Dish Recipes

Cuisine: American

Servings: Servings

Calories: 295kcal

Author: Erica Schramek

Equipment

small mixing bowl
baking sheet
smoker

Ingredients

4 russet potatoes
olive oil
kosher salt
1 ½ teaspoons smoked paprika
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
½ cup shredded cheddar cheese
¼ sour cream
¼ cup chopped cooked bacon
¼ cup chopped green onions

Instructions

Set the Traeger grill to Smoke, and leave the lid open for 4-5 minutes until the fire is established. Set the temperature to 375°F (190°C) and preheat with the lid closed for 10 to 15 minutes.
Wash and dry the 4 russet potatoes. Using a fork prick the skin of the potatoes in several places. This allows steam to escape and keeps your baked potatoes from exploding.
Brush potatoes with olive oil and sprinkle with salt.
Arrange the potatoes directly on the grill grate and bake for about 1 hour until they are easily pierced with a fork.
Remove the potatoes and reduce the temperature to 225°F (107°C).
Cut the potatoes lengthwise into quarters.
Scoop out the insides until the potato skins are about ½ inch thick.
Brush with olive oil.
In a small bowl mix together the 1 ½ teaspoons smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon kosher salt. Sprinkle seasoning mix over both sides of the potato skins.
Smoke the potato skins for 20 to 40 minutes depending upon how smoky you like them.
Sprinkle with the ½ cup shredded cheddar cheese and continue smoking until the cheese melts.
Top with ¼ sour cream, ¼ cup chopped cooked bacon, and ¼ cup chopped green onions.

Notes

Choose similar-sized potatoes so they will have similar cooking times.

If your potatoes cook unevenly, remove the fully cooked potatoes and leave the undercooked ones in the smoker for a few minutes longer.

Avoid pre-shredded cheese. It has an anti-clumping agent added that also inhibits melting.

When serving the Smoked Potato Skins, only put sour cream and green onions on the ones you know you will eat. Storing potato skins after they have been topped with sour cream and green onions can make them mushy and difficult to reheat.

Storage: Store leftover potato skins in an airtight container in the refrigerator for up to four days.

To reheat: Microwave the potato skins on high for 30 to 60 seconds. For crispier potato skins bake in a 350°F (177°C) oven for a few minutes.

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