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Fire up the Traeger for these crispy smoked potato skins with bacon and cheddar, the ultimate BBQ smoked appetizer for game day or backyard cookouts. The smoker adds incredible flavor, making every cheesy, bacon-filled bite irresistible.

See how to make the best loaded potato skins on the Traeger — smoky, cheesy, and perfect for entertaining...

Table of Contents

WHY YOU’LL LOVE MY SMOKED POTATO SKINS

I came up with these when I was daydreaming about a trip to Austin for BBQ and live music. Since I can’t exactly pack up the patio and head there every weekend, I brought the smoky vibes home with a tray of these cheesy little bites.

They’re inspired by my family’s love of backyard pool parties, and honestly, they disappear just as fast as my smoked queso dip.

Here’s why you’ll love them:

Crispy edges, smoky flavor, and melty cheddar.
Easy to prep ahead for game day or entertaining.
Crowd-pleasing snack that feels like restaurant-style bar food — but better.

Also try these BBQ Chicken Potato Skins.

INGREDIENTS

8 russet potatoes
1 tablespoon olive oil (for seasoning potatoes)
2 teaspoons olive oil (for spraying or brushing insides)
½ tablespoon BBQ rub (plus 2 teaspoons for filling)
8 ounces sharp cheddar cheese, shredded
10 ounces bacon
¼ cup sour cream
10 chives, chopped
¼ cup BBQ sauce (optional, for drizzling)

POPULAR SUBSTITUTIONS & ADDITIONS

Protein swap: Try smoked pulled pork, smoked brisket, or smoked chicken breast instead of bacon.
Cheese lovers: Swap cheddar for pepper jack, mozzarella, or a mix.
Veggie boost: Add sautéed onions, bell peppers, or mushrooms.
Dips & toppings: Serve with my jalapeno ranch, sour cream, or a drizzle of BBQ sauce.

HOW TO SMOKE POTATO SKINS ON A PELLET GRILL

**Step 1: Prep the potatoes.** Scrub the potatoes clean and poke a few holes in each with a fork. Rub the outside with 1 tablespoon olive oil and sprinkle with ½ tablespoon BBQ rub.

**Step 2: Bake the potatoes.** Preheat the oven to 400°F. Bake the potatoes for 40–60 minutes, until tender inside. You can also smoke the potatoes at the same temperature, but they will take a bit longer to cook (up 1:15 hours).

**Step 3: Cook the bacon at the same time.** On a parchment-lined baking sheet, bake bacon at 400°F for 15–20 minutes, flipping every 5 minutes, until crispy. Dice and set aside.

**Step 4: Hollow out the potatoes.** Once cooled enough to handle (about 10 minutes), slice each potato in half horizontally. Scoop out the inside, leaving about ¼ inch potato around the edges.

**Step 5: Season and fill.** Spray or brush the inside of each potato half with olive oil (about 2 tsp total) and sprinkle with 2 teaspoons BBQ rub. Fill with shredded cheddar and cooked bacon.

**Step 6: Smoke the potato skins.** Add prepped potato skins directly on the grill grates of a preheated Traeger (or any pellet smoker) set to 325°F. Smoke the cheddar and bacon potato skins for 20–35 minutes, until the cheese is fully melted.

Step 7: Serve. Top each potato skin with a little sour cream, chopped chives, and a drizzle of BBQ sauce. Serve immediately.

De-licious!

For dessert, try this: smoked cinnamon peaches with pecans.

TIPS FOR MAKING THE BEST SMOKED POTATO SKINS

Bake the potatoes until just tender so the skins hold up well on the smoker.
Brush the edges with a little oil for extra crispy bites.
Load them up generously — cheese and bacon make every bite irresistible.

See how to make smoked Oreo’s.

MAKE IT A MEAL – WHAT TO SERVE IT WITH

Salad: Spinach Salad with Everything Bagel Croutons
Side: Smoked Wings
Main: Smoked St Louis Ribs
Dessert: Banana Split Bites

These are fun to eat… see how to make smoked Texas torpedoes.

Can’t wait to hear what you think!

I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!

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