Wash and scrub the potatoes of any dirt. Pat dry with a towel.
Poke a few holes in each potato with a knife. Brush the potatoes with a little vegetable oil and sprinkle with salt and pepper.
Place the potatoes directly on the smoker and smoke for 3 hours. *Check after 2 hours as some smaller potatoes may be finished by then.
The potatoes are done when they are completely soft when poked with a knife or reach an internal temperature of 205-210°F/96°C-98°C. Remove the potatoes from Traeger and cut them open vertically. (Careful they're very hot!) Allow them to cool slightly on the tray.
Once they're cool enough to handle, run a fork horizontally along the flesh to fluff them up.
Remove the flesh from the potatoes and place it in a mixing bowl. Add all of your favourite toppings (except the sour cream or creme fraiche). Mix gently and taste it. Add more salt if desired.
Re-stuff the potatoes with the seasoned filling.
Finally, finish the potatoes in the Traeger at 500°F/260°C for 10 minutes or for 5 minutes using the broil setting on your oven.Top with sour cream or creme fraiche and enjoy!
Notes
Poking holes in the potatoes before smoking prevents them from exploding and making a mess of your smoker.