How to Make Twice Baked Potatoes on a Pellet Grill | Step-by-Step BBQ Side

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Preheat the pellet grill to 400°F.

Coat the russet potatoes with olive oil and season with Cattleman's Grill Trail Dust seasoning.

Place the potatoes on the top shelf of the grill for indirect grilling.

After 30 minutes, add bacon to the grill on the main cooking grate.

After 20 minutes, check the bacon, then check the potatoes for tenderness.

After 1.5 hours, ensure the potatoes are tender with no resistance when probed.

Cut a slit down the center of each potato and pinch to open it up.

Scoop out the insides of the potatoes into a mixing bowl, leaving a shell for structure.

Add 1/2 cup of unsalted butter, 1/4 cup of half and half, and 1 cup of sour cream to the potato insides.

Add another tablespoon of Cattleman's Grill Trail Dust seasoning and mix with a stand mixer using the paddle attachment.

Chop a couple of pieces of bacon and add to the mixture along with fresh chives.

Taste the filling and adjust seasoning if necessary.

Spoon the filling back into the potato skins, topping with sharp cheddar cheese.

Return the stuffed potatoes to the grill for about 30 minutes to melt the cheese.

Top with green onions, remaining bacon bits, and additional sour cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens