Grilled Baked Potatoes

These Grilled Baked Potatoes are crispy on the outside, fluffy on the inside, and full of smoky flavor, an easy side dish perfect for BBQs, cookouts, or any meal.

Course Side Dish

Cuisine American, Southern

Keyword easy-grilled-potatoes, grilled-baked-potatoes

Prep Time 10

Cook Time 1

Total Time 1 5

Servings servings

Calories 324kcal

Ingredients

4 large russet potatoes
1 Tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
Toppings: Butter, sour cream, crumbled bacon. shredded cheddar cheese and green onions or chives

Instructions

Gas Grill: Preheat grill to 425º.
Scrub potatoes. Rub the skins all over with with olive oil and sprinkle on all sides with salt and black pepper
Wrap each potato separately in doubled (8 x 8-inch) sheets of aluminum foil or one piece of heavy duty aluminum foil. Pierce the foil several times with a fork, then place on the grill.
Close grill and cook for 45 minutes to 1 hour, turning every 15 minutes. Cook until you can easily insert a fork through the foil into the center of a potato. (Adjust the time based on the size of the potatoes)
Remove the potatoes from grill and let cool 2 minutes OR move to indirect heat to keep warm.
Serve: Open foil packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.
Note: You can expedite the cooking time by par cooking the potatoes for a few minutes in the microwave. When doing so, place unwrapped potatoes onto a microwave safe plate. pierce with a knife and cook for 6-8 minutes depending on size. Wait to wrap the potatoes with foil after par cooking. Aluminum foil can't be used in a microwave.

Notes

Charcoal Grill Instructions:

Arrange coals in the grill in a chimney starter. Fill and light the coals according to the manufacturers recommendation.
Let them preheat for at least 15-20 minutes with the lid on. Let the heat build until the coals have a layer of grey ash on the surface. Pour the coals from the chimney and spread.
Use tongs to nestle the potatoes into the coals building up the coals around them. (There should be coals under and around the potatoes.)
Cook the potatoes for 30 minutes, then flip them. Rearrange the coals to build a barrier of heat up back around the potatoes. Continue to cook another 30 minutes or until the tip of a knife easily glides through the potato to the middle. (Instant read thermometer should read internal temperature of 210°F.)
Use tongs to carefully remove the potatoes from the fire. Rest the potatoes for 5 minutes or just until they're easier to handle.
Open foil packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.

** Nutritional values don't include toppings.**

Nutrition