Description
This recipe for Grilled Baked Potatoes offers a delicious way to enjoy classic baked potatoes with the addition of smoky flavors from the grill. Whether you prefer soft skins wrapped in foil or crispy skins cooked directly on the grill, these potatoes make a perfect side dish for any barbecue or outdoor meal. Topped with butter, sour cream, cheese, chives, or bacon bits, they’re a crowd-pleaser that’s simple to prepare.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Seasoning
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
Optional Toppings
- Butter
- Sour cream
- Shredded cheese
- Chives
- Bacon bits
Instructions
- Prep the potatoes: Scrub the potatoes thoroughly under running water to remove any dirt and pat them dry with a clean towel. Using a fork, pierce each potato several times to allow steam to escape during cooking.
- Coat and season: Rub each potato evenly with olive oil. Sprinkle generously with kosher salt and freshly ground black pepper to season the skins, enhancing flavor during grilling.
- Choose skin texture: For softer, steamed-like skins, wrap each potato tightly in aluminum foil. For crispier skins, leave potatoes unwrapped to grill directly on the grate.
- Preheat the grill: Set your grill to medium heat, aiming for approximately 400°F (200°C). Allow it to reach temperature before placing the potatoes on the grill.
- Grill the potatoes: Place the potatoes evenly spaced on the grill grate. Close the grill lid and cook for 45 to 60 minutes, turning every 15 to 20 minutes to ensure they cook evenly on all sides.
- Check doneness: The potatoes are done when a fork or skewer inserts easily into the center, indicating a tender interior.
- Serve: Remove potatoes from the grill carefully. If wrapped, unwrap the foil cautiously to avoid steam burns. Let them cool for a few minutes, then slice open and top with your favorite ingredients such as butter, sour cream, shredded cheese, chives, or bacon bits.
Notes
- Wrapping potatoes in foil helps retain moisture for softer skins, while grilling unwrapped yields a crispy skin texture.
- Turning potatoes every 15-20 minutes ensures even cooking and prevents burning.
- Cooking times may vary depending on the size of the potatoes and grill heat consistency.
- Use a fork or skewer to test doneness instead of relying solely on time.
- Customize toppings to your preference for added flavor and texture.
