Perfect Traeger Baked Potatoes: Step-by-Step Guide

Get perfectly cooked baked potatoes with crispy skin and fluffy interior every time by cooking them directly on your Traeger grill at 375°F for 45-60 minutes. This method delivers superior texture and subtle smoky flavor compared to oven baking, with no foil needed for best results.

Why Your Traeger Makes the Best Baked Potatoes

Forget the oven—your Traeger grill produces baked potatoes with crisper skin and more complex flavor through indirect heat and subtle smoke infusion. The consistent temperature control eliminates hot spots that cause uneven cooking in conventional ovens. When potatoes cook slowly over wood pellets, the natural sugars caramelize while the wood smoke penetrates just enough to enhance without overpowering.

Essential Preparation Steps

Selecting the right potatoes makes all the difference. Russet potatoes work best due to their thick skin and high starch content, which creates that signature fluffy interior. Scrub potatoes thoroughly under cold water using a vegetable brush—never peel them, as the skin contains valuable nutrients and provides structure during cooking. Dry completely with paper towels, then pierce each potato 6-8 times with a fork to allow steam to escape.

For optimal results, rub each potato with 1 teaspoon of high-heat oil (avocado or grapeseed work well) and sprinkle with coarse salt. This creates a beautifully crisp skin while preventing moisture loss. Skip the foil wrapping—direct exposure to the grill environment creates superior texture.

Traeger Cooking Process: Temperature and Timing

Preheat your Traeger to 375°F with the lid closed for 15 minutes. Place potatoes directly on the grill grates, spacing them at least 2 inches apart for proper air circulation. Cook with the lid closed for 45-60 minutes, depending on size:

Potato Size	Cooking Time	Internal Temperature
Medium (6-8 oz)	45-50 minutes	205-210°F
Large (10-12 oz)	55-60 minutes	205-210°F
Extra Large (14+ oz)	65-75 minutes	205-210°F

According to USDA food safety guidelines, potatoes are safe to eat at 205°F internal temperature, which ensures complete starch gelatinization for that perfect fluffy texture. Use an instant-read thermometer to verify doneness by inserting it into the thickest part of the potato.

Pro Techniques for Perfect Results

Avoid common mistakes that lead to dry or unevenly cooked potatoes. Never wrap potatoes in foil on the Traeger—this creates steamed potatoes rather than properly baked ones. Position potatoes away from direct heat zones if using a pellet grill with uneven temperature distribution. For extra flavor, place a wood chunk (hickory or apple work well) on the heat diffuser for the first 30 minutes of cooking.

The key indicator of perfect doneness isn't just time—it's texture. Gently squeeze potatoes with grill gloves; they should yield slightly under pressure. The skin should feel crisp and separate slightly from the flesh. When pierced with a fork, it should slide in with no resistance. Overcooking leads to dry, crumbly potatoes, while undercooking leaves a dense, starchy center.

Flavor Variations and Serving Suggestions

Elevate your baked potatoes with these professional techniques. During the last 10 minutes of cooking, brush with melted butter mixed with garlic powder and herbs. For loaded potatoes, cook bacon directly on the grill alongside your potatoes. Try these flavor combinations:

• Classic Comfort: Sour cream, chives, and crispy bacon
• Mexican Style: Guacamole, pico de gallo, and cotija cheese
• Gourmet Truffle: Truffle oil, parmesan, and fresh thyme

Food science research from the Culinary Institute of America shows that adding fat (butter or sour cream) immediately after cooking helps the potato absorb flavors better while maintaining optimal texture. Always cut a slit across the top first, then fluff the interior with a fork before adding toppings.

Troubleshooting Common Issues

Problem: Potatoes are undercooked in the center
Solution: Return to grill for 10-15 minute increments at 375°F. Check internal temperature—potatoes need to reach 205°F for proper starch conversion.

Problem: Skin is too dry or tough
Solution: Next time, reduce cooking temperature to 350°F and increase time. Ensure you're oiling and salting the skin before cooking.

Problem: Uneven cooking
Solution: Rotate potatoes halfway through cooking. Position larger potatoes toward the back of the grill where heat is often more consistent.

Frequently Asked Questions

Can I cook multiple baked potatoes at once on my Traeger?

Yes, you can cook multiple potatoes simultaneously as long as they're spaced at least 2 inches apart for proper air circulation. For best results, group potatoes of similar size together and rotate their positions halfway through cooking. Most Traeger models can accommodate 6-8 medium potatoes at once without affecting cooking time.

Do I need to wrap potatoes in foil on the Traeger?

No, wrapping in foil is not recommended for Traeger cooking. Foil creates a steaming environment that prevents the skin from crisping properly. For authentic baked potato texture with crispy skin and fluffy interior, cook potatoes directly on the grill grates without foil. This allows the dry heat to create perfect texture while letting subtle smoke flavor penetrate.

What's the ideal wood pellet flavor for baked potatoes?

Mild wood flavors work best for baked potatoes. Alder, apple, or cherry pellets provide subtle sweetness without overpowering the potato's natural flavor. Avoid strong woods like hickory or mesquite for plain baked potatoes, though they work well for loaded potato variations with robust toppings. For most applications, use natural hardwood pellets without artificial flavorings.

How do I keep baked potatoes warm after cooking?

To keep baked potatoes warm without overcooking, wrap them in a clean kitchen towel and place in an insulated container. Do not hold above 140°F for more than 2 hours per USDA food safety guidelines. For extended holding, keep at 135-140°F in a warming drawer or slow cooker on 'warm' setting. Never leave cooked potatoes at room temperature for more than 2 hours.