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Backyard Blogging.

Baked Cheesy Accordion Potatoes

Why do we love these Baked Cheesy Accordion Potatoes as a either a side or a main with a salad? Because you cover every inch of these spuds with cheese! Make sure you don’t cut your potatoes too deep when slicing them, or they will lose their iconic shape.


4 Large Baking Potato, equal size
1/4 Pound Parmesan cheese
4 Tablespoon butter, melted
1 As Needed Traeger Veggie Rub (or your favorite)
2 Tablespoon heavy cream
1/2 Cup shredded cheddar cheese
2 Tablespoon freshly minced chives


If desired, peel the potatoes, or simply scrub them thoroughly with a vegetable brush.

Position a potato lengthwise with a pencil or chopstick on either side of it; these will serve as cutting guides.

Using a sharp knife, cut each potato crosswise into thin slices, being careful not to cut all the way through the bottom. The pencils should stop your knife from cutting too deep. Repeat with the remaining potatoes.

Cut the Parmesan cheese into 2” wide slices. Cut each slice into very thin slices.

Put the potatoes in a baking dish, cut-side up. Drizzle them with the melted butter. Using the thin slices of parmesan cheese, stud each slice or every other slice in the potatoes. The thicker your cheese slices are, the fewer you’ll be able to fit in each potato.

Season generously with the Traeger Veggie rub. Pour a little of the cream over each potato, just for that added delicious richness.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Cover the baking pan with foil and put in the grill. Bake accordion potatoes for 60 minutes or until tender.

Take off the foil and sprinkle the tops evenly with the cheese and bake for 5 minutes more, or until the cheese is melted and golden.

Garnish potatoes with chives and favorite toppings. Enjoy!

Recipe and photo from Traeger.