Sloppy Joe Twice-Baked Potatoes – Traeger-style

1. Start with big russet potatoes. Scrub them well, poke a few holes, and toss them right on your Traeger at 350°F (175°C). Bake until fork-tender (around 210°F internal temperature).
2. Once the potatoes have cooled just enough to handle, slice them in half lengthwise and scoop out a little well in each one (a melon baller works well).
3. Mix up a bit of melted butter, salt, and pepper. Brush this buttery goodness inside each potato shell for a crispy, golden interior.
4. Place the potato shells back on the Traeger for about 20–30 minutes to get that perfect golden crunch.
5. Now for the fun part – stuff them to the MAX with your leftover Sloppy Joe mix.
6. Top with your favorite cheese and let it melt into gooey perfection on the Traeger or under a broiler.
7. Add a dollop of sour cream and sprinkle on some chives before serving. Enjoy your dinner magic!