Traeger Baked Potatoes (Crispy Salt Crusted Method)

Traeger Baked Potatoes are russet potatoes cooked directly on a pellet grill until fluffy on the inside with a crispy salt-crusted skin. They're an easy smoker side dish that cooks low and slow alongside grilled chicken, brisket, or salmon while your Traeger is already running. Unlike foil-wrapped baked potatoes, this method coats the skins in flaky sea salt and cooks them directly on the grill grates for a crisp, flavorful crust.

I'll be honest, I'm a little obsessed with my Traeger. After cooking on it for years, one of the things I've learned is that it's not just for meat. While something like my smoked brisket, baby back ribs, or smoked whole chicken cooks low and slow, I almost always throw a few russet potatoes on the grill at the same time. It's one of the easiest sides you can make on a pellet grill, and the results are consistently great.

Instead of wrapping the potatoes in foil, I coat them with olive oil and flaky sea salt and place them directly on the grill grates. This simple trick creates a salty, crisp skin while the inside turns soft and fluffy. The salt crust is what really sets these Traeger-baked potatoes apart from traditional oven-baked potatoes.

Another reason I love this method is that it's completely hands-off. Once the potatoes are on the smoker, they cook alongside whatever protein is already on the grill. That makes them perfect for backyard BBQs, weeknight dinners, or anytime you already have the pellet grill fired up.

These baked potatoes pair especially well with recipes like Traeger Grilled Salmon or BBQ Chicken Kabobs. If you're building out a full smoker menu, reader favorites like Smoked Baked Beans, Smoked Scalloped Potatoes, and Smoked Green Beans also make great additions.

Ingredients You'll Need

• Russet Potatoes: Russet potatoes are the best choice for baked potatoes because their high starch content creates that fluffy interior everyone loves. Choose medium-sized potatoes so they cook evenly on the pellet grill. If your potatoes are very large, you may need to extend the cooking time slightly.
• Extra Virgin Olive Oil: A light coating of olive oil helps the salt stick to the skin and allows the potatoes to crisp up beautifully on the grill. Avocado oil works well, too, since it handles higher heat on the Traeger.
• Flaky Sea Salt: Maldon flaky sea salt is my favorite for this recipe. The large crystals help create that crispy salt crust on the outside of the potatoes while seasoning the skin perfectly. If needed, kosher salt can work as a substitute.

Please see the recipe card for full information on ingredients and quantities.

How To Cook Baked Potatoes On A Traeger Pellet Grill

The potatoes are cooked directly on the grill grates so the skins crisp up while the inside becomes light and fluffy. They start cooking low and slow to absorb a bit of smoke flavor, then the temperature is increased so the skins become crisp and slightly salt-crusted. This two-temperature method creates baked potatoes that taste similar to steakhouse-style potatoes, but with a subtle wood-fired flavor.

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Preheat your pellet grill to 250°F. Wash and dry the potatoes. Use a paring knife to poke a few holes in the potatoes. 

Step 2. Brush the outside of the potatoes with olive oil. You want to make sure the entire potato is covered in oil.

Step 3. Generously cover the skin of the potatoes with flaky sea salt, then place them directly on the grill grates of your pellet grill.

Step 4. Check them after 2.5 hours. If they are still pretty hard, continue cooking them at 250°F for another 30 minutes. After 3 hours, increase the temperature of the grill to 350 and cook for another 30 minutes or until they are fork-tender. The cooking time will vary depending on the size of the potatoes.

Step 5. Remove potatoes from the grill and allow them to cool slightly before slicing.

Traeger Baked Potato Temperature Guide

Storage and Reheating

• Storage: Store leftover potatoes in an airtight container in the fridge for up to 5 days.
• Reheating: Reheat in a 250 °F oven for 10-15 minutes or in an air fryer to crisp the skin again. Avoid microwaving if you want to keep that crisp texture and retain nutrients.