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RECIPE
23 INGREDIENTS 9 STEPS 1hr 45min

Traeger Smoked Funeral Potatoes

5.0
1 Ratings
With a burst of triple cheddar flavor and all the right spices, Smoked Funeral Potatoes are perfect for family barbecues, weeknight meals, holiday buffets, or packed up to take to a potluck dinner. Cheesy hash browns in a perfectly seasoned creamy cheese sauce are topped with a buttery crumb topping and cooked low and slow on the smoker for a delicious barbecue twist on this comforting classic side dish.
Traeger Smoked Funeral Potatoes Recipe | SideChef
With a burst of triple cheddar flavor and all the right spices, Smoked Funeral Potatoes are perfect for family barbecues, weeknight meals, holiday buffets, or packed up to take to a potluck dinner. Cheesy hash browns in a perfectly seasoned creamy cheese sauce are topped with a buttery crumb topping and cooked low and slow on the smoker for a delicious barbecue twist on this comforting classic side dish.
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
1hr 45min
Total Time
$1.22
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1 pckg
(30 oz)
Frozen Shredded Hash Browns , room temperature
2 Tbsp
or Olive Oil
1 cup
2 cloves
Garlic , minced
1 1/2 cups
1 cup
Chive and Onion Sour Cream
1 can
(10.5 oz)
Cream of Chicken Soup
4 cups
Shredded Triple Cheddar Cheese Blend

Crumb Topping

1 cup
Crumbled Ritz® Crackers
1/4 cup
Butter , melted

Optional Add-ins

to taste
Smoked Ham
to taste
preferably caramelized

Barbecue Sweet Rub

1/4 cup
Dark Brown Sugar
1/2 Tbsp
Cracked Black Pepper
1/2 Tbsp
Garlic Powder
1/2 Tbsp
Onion Powder
1 tsp
Dry Mustard
1/2 tsp
Cayenne Pepper
plus more to taste
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Nutrition Per Serving

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CALORIES
460
FAT
30.8 g
PROTEIN
14.4 g
CARBS
32.2 g

Author's Notes

Refrigerate leftovers in a covered container in the refrigerator. This dish is best served within 5 days.

Any leftovers reheat really well, just add a little milk or half and half and stir occasionally while reheating in the microwave on 50% power, or on the stove over medium-low heat.

Not making these in a smoker? Add a 1/2 tsp of liquid smoke to add a smokey flavor without any smoke. Bake in a 350 degrees F (180 degrees C) pre-heated oven or grill for 50-60 minutes, or until sauce is bubbling and golden.

Cooking Instructions

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Step 1
Preheat your smoker to 250 degrees F (120 degrees C) using mild hardwood. Grease a grill-safe baking dish or medium foil grill pan. You can also use a 12-inch cast iron skillet.
Step 2
Prepare the Barbecue Sweet Rub. In a small bowl, whisk together Dark Brown Sugar (1/4 cup) , Coarse Sea Salt (1 Tbsp) , Cracked Black Pepper (1/2 Tbsp) , Smoked Paprika (1/2 Tbsp) , Garlic Powder (1/2 Tbsp) , Onion Powder (1/2 Tbsp) , Dry Mustard (1 tsp) , and Cayenne Pepper (1/2 tsp) until evenly blended. You can use a fork or the back of a spoon to break up any large brown sugar chunks.
Step 3
In a large Dutch oven, add Butter (2 Tbsp) and heat over medium-low heat. Add Yellow Onions (1 cup) , and saute until translucent, golden, and tender, stirring frequently (or cook all the way to caramelization).
Step 4
Add Garlic (2 cloves) and cook for an additional minute, stirring frequently. Turn off the heat and gently stir in the Frozen Shredded Hash Browns (1 pckg) , and set aside.
Step 5
In a large bowl, combine the Cream of Chicken Soup (1 can) , Sour Cream (1 1/2 cups) , Chive and Onion Sour Cream (1 cup) , Shredded Triple Cheddar Cheese Blend (4 cups) , Shredded Parmesan Cheese (1/2 cup) , 1 Tbsp of Barbecue Sweet Rub and Smoked Paprika (1 Tbsp) . Stir until thoroughly mixed.
Step 6
Pour the cheese sauce over the hash browns and onions, carefully folding until the potatoes are evenly coated. Spread the potato mixture evenly into the prepared pan, but don’t pack it down.
Step 7
Prepare the Crumb Topping. To Butter (1/4 cup) , stir in the 1 Tbsp Barbecue Sweet Rub and Smoked Paprika (1 Tbsp) , then stir in the Ritz® Crackers (1 cup) . Sprinkle the crumb topping evenly over the top of the potato mixture.
Step 8
Place pan in smoker and close the lid. Cook for 60-90 minutes, adjusting cooking time as needed so that the potatoes are tender in the middle of the pan, and the top is golden and bubbling around the edges. If the top starts to brown too much, cover with foil until the potatoes have finished cooking.
Step 9
Remove from smoker and cover pan with foil to keep warm until ready to serve. Allow sitting for 10 minutes before serving. Optionally, top with Smoked Ham (to taste) or Wright® Brand Smoked Bacon (to taste) .
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Nutrition Per Serving
Calories
460
% Daily Value*
Fat
30.8 g
39%
Saturated Fat
18.4 g
92%
Trans Fat
0.0 g
--
Cholesterol
88.1 mg
29%
Carbohydrates
32.2 g
12%
Fiber
2.2 g
8%
Sugars
10.0 g
--
Protein
14.4 g
29%
Sodium
957.1 mg
42%
Vitamin D
0.0 µg
0%
Calcium
399.3 mg
31%
Iron
1.0 mg
6%
Potassium
321.4 mg
7%
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