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Grilla Grills Twice-Baked Potatoes

No doubt about it — twice-baked potatoes are twice as good. How could they be anything else? If you’re a potato fanatic or have some in your household who is, this recipe for grilled loaded potatoes will surely become a regular dish.


  • 6 Large Potatoes
  • 2/3 C. Heavy Cream
  • 1.5 C. Shredded Chedder Cheese
  • 3 Tbsp. Butter
  • Green Onion (Chives) To Taste
  • Salt To Taste
  • Black Pepper To Taste


Fire up your smoker to 425 degrees and place the potatoes on the grill until they are cooked and soft. This step shouldn’t take more than 45-60 minutes and will depend largely on the size of your potato. Once the potatoes are at temperature, remove them, cut them in half and scoop out the cooked centers into a bowl — reserve the skins.

Now, add the cream, half of the cheese, butter, salt and pepper to the cooked potatoes. Do not add the skins into the mix at this point. Stir the potatoes and other ingredients until well incorporated.

Now, spoon the mixture back into the reserved skins and top with the other half of the cheese and bacon. Return the stuffed potatoes to the grill and smoke for five minutes, or until the cheese melts.

Finally, remove the potatoes, top with the green onions or chives and ENJOY!!!!!!!

What Is a Twice-Baked Potato?

We often talk about “twice-baked” potatoes. What does that mean, though?

The best way to think of the twice-baked concept is that you’re using the potato as an ingredient two times. First, you’re cooking the whole potato thoroughly. Then, you’re relying on the cooked potato to star in its own dish. Class dismissed.

Tips for Handling Cooked Potatoes

If you’ve ever touched the inside of a potato fresh from the grill, you know it’s hot. You can get burned if you’re not careful because all that steam will shoot right out at the first cut.

For this reason, you’ll want to be cautious when you’re handling your cooked potatoes on the grill. After first smoking your potatoes for around an hour, remove them from your Grilla smoker. Then, let them cool down for about 15-30 minutes. You can’t underestimate the value of this step. Your fingers will thank you!

Alternative Ingredients to Personalize Your Grilled Twice-Baked Potatoes

Looking for ways to freshen up this recipe or customize it for the hungry eaters in your home? Below are a few substitutes and ideas to individualize these grilled twice-baked potatoes without changing the recipe’s basic rhythm:

  • Go vegan: One of the biggest trends in lifestyle changes is vegan eating. Good thing grilling is vegan-friendly! Just use your go-to plant-based cream, cheese and butter substitutes. You’ll have a vegan side dish anyone would love.
  • Add meats: On the other hand, if you’re a meat-eater, you can always add a few tablespoons of home-grilled bacon bits to the loaded potato mixture. Bits of ham can make super additions, too.
  • Switch up the cheese: We use cheddar cheese in our twice-baked potatoes recipe. You’re free to try any cheese you’d like, though. For instance, consider feta for a Mediterranean boost or extra sharp cheddar and Swiss for more bite.
  • Season away: Have a home garden with some fresh herbs? Don’t get married to the thought that only chives will do. Sure, chives and potatoes are a perfect combination. But fresh thyme, oregano, basil or rosemary can also do the trick.

Forget about serving plain grilled potatoes tonight. They’re good, but sometimes a twice-baked loaded version is just what the pitmaster ordered.

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Holland, Michigan 49423