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.
Servings: 4
Calories: 199kcal
Ingredients
- 4 Russet Potatoes
- 1-2 tablespoon Extra Virgin Olive Oil
- 1-2 tablespoon Flakey Sea Salt
Instructions
- Wash and dry the potatoes. Use a paring knife to poke a few holes in the potatoes.4 Russet Potatoes
- Preheat your pellet grill to 250 degrees f.
- Brush each potato with olive oil. You want to make sure the entire potato is covered in oil.1-2 tablespoon Extra Virgin Olive Oil
- Generously cover each potato with flakey sea salt, then place the potatoes directly on the grill grates of your pellet grill.1-2 tablespoon Flakey Sea Salt
- Check the potatoes after 2.5 hours. If they are still pretty hard, continue cooking them at 250 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 soft to the touch. Cooking time will vary depending on the size of the potatoes.
- Remove from the grill and allow them to cool slightly before slicing.
Notes
Expert Tips For Success
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- Use russet potatoes for the best texture: Russet potatoes have a high starch content, which makes the inside light and fluffy after smoking. They also develop the best crispy skin on the pellet grill.
- Skip the foil: Wrapping potatoes in foil traps steam and prevents the skin from crisping. Cooking them directly on the grill grates allows the skins to become slightly crispy and salt-crusted.
- Coat the potatoes well with oil and salt: The oil helps the salt stick to the skin and helps it crisp as the potatoes cook. Flaky sea salt works especially well for creating a steakhouse-style baked potato.
- Cook the potatoes directly on the grill grates: This method works on any pellet grill, not just a Traeger. Cooking the potatoes directly on the grates allows the heat and smoke to circulate evenly around the potatoes.
- Use a thermometer to check doneness: The easiest way to know when baked potatoes are done is by checking the internal temperature. Fully cooked potatoes should reach about 205°F and feel soft when squeezed.
- Finish at a higher temperature for crispier skin: Starting the potatoes low and slow adds smoke flavor, while finishing them at a higher temperature helps the skin become crisp.
Nutrition
Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
