These twice baked potatoes are stuffed with a creamy blend of Traeger smoked bacon and roasted garlic, cheddar jack cheese, and smoked potato filling. Thanks to ingredients like fat free Greek yogurt and center cut bacon, this recipe is a slightly healthier spin on classic twice baked potatoes. But have no fear, you can easily pack all the full fat ingredients you want inside in case you’re showing off for guests!
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Traeger Baked Potatoes, Smoked Bacon, and Roasted Garlic
The beauty of these Traeger twice baked potatoes is that everything can go straight on the grill together. You’ll need 8 russet potatoes, 12 slices of center cut bacon (or your choice of bacon), and a bulb or two of garlic with a drizzle of olive oil, salt, and pepper.
If you’ve not roasted garlic yet, you’re in for a treat. The process is simple but in case you need a more in depth walkthrough, you’ll like this video with Sammy Moniz from Feeding the Frasers.
If I had to choose one way to cook bacon for the rest of my life, this would be it. It gets super crispy without too much color and is evenly cooked throughout the entire strip of bacon. Not to mention, it picks up just enough smoke in the cook.
You might be tempted to cook the bacon at a higher temperature since the recipe calls for increasing the temperature after the bacon comes off. Don’t do it!
Pro tip: As you pull the smoked bacon from the Traeger, use tongs to rub some of the bacon slices over the potatoes. It will pass on some flavor and help with creating crispy potato skins.
The Twice Baked Potato Filling
While the smoked potatoes cool, you can start mixing up the rest of your twice baked potatoes filling. You’ll need to chop up the bacon and add all but a pinch or two to a bowl along with the roasted garlic cloves, parsley or chives, shredded cheese, salt and pepper, and fat free Greek yogurt.
That last ingredient is the secret to having low fat, high protein twice baked potatoes. You’ll never miss an ingredient like sour cream thanks to the cheese inside the filling, but you’re more than welcome to use full fat sour cream or yogurt instead.
You can play around with the filling ingredients for your twice baked potatoes. If you wanted more garlic, go right ahead with a second roasted bulb. Want a more ranch like flavor profile? Incorporate some dill and onion powder.
How about spicy twice baked potatoes? You could smoke some jalapeño peppers and work those in along with some chili powder. Have fun!
Filling and Smoking the Twice Baked Potatoes
Once the potatoes have cooled enough to handle, slice them in half and use a spoon to work around the edges and scoop the potatoes into the filling bowl. Stir everything together while the potatoes are still warm to evenly incorporate everything. If you have an extra pair of hands in the kitchen, that really helps speed things up at this stage.
There’s no magic number for the amount of filling that goes in each potato skin, as they’re all different sizes. I like to make sure I completely fill every potato skin and then make a second passthrough to pile some extra on top of those that can handle it.
Once filled, hit your twice baked potatoes with a little shredded cheese and pop them back on the Traeger.
Be sure you leave them on the grill long enough to start developing some color on the cheese. It creates a crust-like exterior, perfectly enclosing the soft and creamy potato filling.
What to Serve with Twice Baked Potatoes
These twice baked potatoes would be perfect for throwing on the grill while your main protein rests. Big hunks of smoked meat come to mind. Things like:
- Traeger New York strip steak or Traeger Filet Mignon (cooked after the potatoes come off the grill)
- BBQ smoked chicken thighs
- smoked pork loin or smoked pork tenderloin
- Texas-style smoked chuck roast (I used this recipe to make Texas chili that was *chef’s kiss*) or Traeger smoked brisket
- Traeger smoked bbq chicken meatballs
Whatever you end up serving your Traeger twice baked potatoes with, I’d love to hear about it. Let me know in a comment or recipe review. And if you have a recipe question I forgot to cover, you can leave that in the comments as well. Otherwise, have fun and enjoy your taters!
- 8 Russet Potatoes
- 12 slices Center Cut Bacon
- 1 Tbsp Olive Oil, divided
- 1 bulb Garlic
- 1/4 tsp Kosher Salt
- 2 C (556g) Fat Free Greek Yogurt
- 10 oz Shredded Cheddar or Cheddar Jack, divided
- 2 small handfuls (10-15g) Fresh Parsley, minced
- 1/2-1 tsp Black Pepper, to taste
- 1 handful Chives, for garnish
- Preheat your Traeger grill to 325ºF with the lid closed.
- Use a knife to remove the top from the bulb of garlic and peel the outer paper layers away. Place the bulb in a sheet of aluminum foil and drizzle with a teaspoon of olive oil. Add a pinch of salt and pepper on top and close the foil. Set aside.
- Wash and dry the potatoes. Use a fork to poke holes around them before rubbing with the remaining olive oil and sprinkling with salt.
Smoking the Bacon, Garlic, & Potatoes
- Add the bacon slices directly to the grill grates with along with the potatoes and garlic packet.
- Cook the bacon for 15-20 minutes, watching the slices on the edges of the grill as they may cook faster. Transfer the cooked bacon to paper towel and set aside.
- Increase the temperature to 450ºF and continue cooking the potatoes until they're fork tender or 200ºF inside, about another 15-25 minutes.
Assembling the Twice Baked Potatoes
- Let the potatoes cool while you chop the smoked bacon and mix it with the roasted garlic (remove from the bulb), Greek yogurt, 6 oz of cheese, parsley, and black pepper. Reserve a pinch or two of bacon for garnishing.
- Slice the potatoes in half and use a spoon to scoop out the inside into the yogurt mixture. Mix everything together before adding back to the potato skins.
- Top with remaining 4 oz of cheese and place directly on the grill grates for 15-20 minutes until the cheese is melted and golden brown in spots. Top with chopped bacon and chives.
Nutrition Information:Yield: 16 Serving Size: 1 Twice Baked Potato
Amount Per Serving: Calories: 200Total Fat: 8gCarbohydrates: 22gProtein: 12g