Directions
- 1Grate the cheddar cheese into a pile.
- 2Place two aluminum pans on the counter.
- 3Add two bags of frozen hash browns into the pans, splitting them between the two pans.
- 4Add two cans of cream of chicken soup into the pans, splitting them between the two pans.
- 5Add one whole container of Dean's French Onion Dip into the pans, splitting it between the two pans.
- 6Add the diced onion into the pans, splitting it between the two pans.
- 7Add all of the grated cheddar cheese into the pans, splitting it between the two pans.
- 8Sprinkle your favorite BBQ seasoning over the top of the potatoes in both pans.
- 9Place the pans of cheesy potatoes on the Traeger Ironwood XL smoker at 225 degrees Fahrenheit next to some ribs.
- 10Smoke the cheesy potatoes for a couple of hours, mixing them every so often.
- 11Once cooked through and golden brown, remove from the smoker and serve.
Ingredients
- 32 ounces freshly grated cheddar cheese
- 30 ounces frozen hash browns
- 2 cans cream of chicken soup
- 1 container Dean's French Onion Dip
- 1 whole diced onion
- BBQ seasoning
Equipment
aluminum panscheese graterTraeger Ironwood XL (smoker)
Tips
- Give the potatoes a good mix every so often while smoking.
- The cheese will melt, and you can mix as you go.
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