These Grilled Baked Potatoes are so easy and you don’t even need to turn on your oven! Top with all your favorite toppings and serve with any of your favorite cookout meals!
AN EASY GRILLING SIDE DISH
Raise your hand if you are the designated griller in your family? I know I am and I love to find ways to make side dishes on the grill along with my steaks and burgers. These Grilled Baked Potatoes have become an absolute staple! They come together easily with very little prep and can be made on a variety of grills. If you want to up your grilling game, then you need my Grilled Baked Potato recipe.
FREQUENTLY ASKED QUESTIONS:
I really prefer Russet Potatoes for grilling. They turn out great each time and have a nice crispy skin and are pretty hard to mess up with grilling. Personally, I would not recommend any other potato for this recipe.
A lot of gas grills have three burners (in general) so often you can heat two burners on the right and then cook on the left where the burner is off. If it’s a charcoal grill, you would put the charcoal to one side of the grill or on two sides and leave the middle open with no charcoal. You are going to grill in the area that does not have heat directly underneath it.
Cooking time will vary with the size of the potato that you are using. I did not poke the aluminum foil where some people do and you can. If you are cooking on charcoal or smoking, you can poke the aluminum foil and it will give a layer of smoke to the potato.
The aluminum foil protects the skin of the potatoes. Unwrapped potatoes will reach the internal temperature faster but the skin will be a little bit more wrinkly. I think when Grilled Baked Potatoes are unwrapped, they do have a smokier taste as well.
This helps release the steam inside the potatoes as they cook so that they cook evenly and also so they don’t burst open.
These can be stored wrapped or unwrapped in an airtight container in the refrigerator where they will keep for up to 3-4 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- baking potatoes
- olive oil
- salt
- garlic salt
HOW TO MAKE GRILLED BAKED POTATOES:
Prepare your grill for direct heating. Heat the grill to 350F degrees. Clean the potatoes, pat dry and place on a plate. With a fork, poke each potato 4 to 6 times. Coat each potato with olive oil (or any vegetable oil you are using). Sprinkle a thin layer of salt and garlic salt over the potatoes and gently rub it in.
Cut 4 pieces of heavy-duty aluminum foil. Make sure the pieces are big enough so you can wrap the potato individually. Wrap each potato individually in the piece of foil.
Place the wrapped potatoes on the indirect heat side of your prepared grill. Close the lid and let it cook for 30 minutes. Rotate the potatoes and cook for an additional 30 minutes or until the internal temperature reaches 205 to 207F degrees (a knife can easily be inserted without any resistance when done).
Once the potatoes have reached the internal temperature of 205-207F degrees, take them off the heat.
Let them cool off for a few minutes. Serve and enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Grilled Baked Potatoes
These Grilled Baked Potatoes are so easy and you don’t even need to turn on your oven! Top with all your favorite toppings and serve with any of your cookout meals!
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Servings: 4
Calories: 230kcal
Ingredients
- 4 baking potatoes
- 2 s tablespoon olive oil
- 1 test salt
- 1 test garlic salt
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Instructions
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Prepare your grill for indirect heating (see notes below). Heat the grill to 350F degrees.
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Clean the potatoes, then pat dry and place on a plate.
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With a fork, poke each potato about 4 to 6 times (this will help release the steam that builds up inside the potatoes as they cook).
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Coat each potato with olive oil, or any vegetable oil you are using. Sprinkle a thin layer of salt and garlic salt over the potatoes and gently rub it in.
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Cut 4 pieces of heavy-duty aluminum foil (Make sure the pieces are big enough so you can wrap the potato individually) Wrap each potato individually in a piece of foil.
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Place the wrapped potatoes on the heated grill. Close the lid and let it cook for 30 minutes.
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Rotate the potatoes and cook for an additional 30 minutes or until the internal temperature reaches 205 to 207F degrees (a knife can easily be inserted without any resistance when done).
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Once the potatoes have reached the internal temperature of 205-207 degrees F. Take them off the heat. Let them cool for a few minutes.
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Serve and enjoy!
Notes
- Nutritional value is for potatoes only.
- I like to use russet potatoes for this recipe.
- Indirect heating: A lot of gas grills have three burners (in general) so often you can heat two burners on the right and then cook on the left where the burner is off. If it’s a charcoal grill, you would put the charcoal to one side of the grill or on two sides and leave the middle open with no charcoal. You are going to grill over the area that does not have heat directly underneath.
Nutrition
Calories: 230kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 5g | Sodium: 1174mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
Nutritional Disclaimer
