A delicious and fluffy baked potato recipe, perfect for parties, featuring Yukon Golds or russets, seasoned and wrapped in foil, then loaded with your choice of BBQ meat and toppings like cheese, green onions, BBQ sauce, and sour cream.
To make the perfect baked potato, start with a Yukon Gold or a russet potato. Scrub the potato really well and choose one that is similar in size to any others you are preparing. Pat it dry with paper towels. Brush it with olive oil, and season generously with salt and pepper.
Each individual potato needs to be wrapped in foil. Pierce each potato 3-4 times with a fork. This is really important as the steam needs to escape and prevents bursting your potatoes.
Bake them on the Traeger Grills (or in a conventional oven) at 400F for 60-90 minutes (depends on the size of your taters) or until the internal temp reaches 210F.
Once the potatoes are done, split them open and add some unsalted butter. Top with freshly grated room temp extra sharp or Colby Jack cheddar. Then pile on smokin hot BBQ of your choice – loads of pulled pork, chopped brisket, or pulled chicken make a delicious spud! I like to add on chopped green onions, bbq sauce and a bit of sour cream.
