Baked Potatoes On The Grill Recipe

Ready to make baked potatoes go from ordinary to extraordinary? These Baked Potatoes On The Grill are the ultimate side, bringing a perfectly crisp, salty skin and irresistibly fluffy insides—all with just a handful of ingredients and barely any hands-on time. This straightforward recipe transforms simple potatoes into a comforting classic, ideal for busy weeknights, backyard gatherings, or whenever you want something hearty without the hassle. You get everything you love about slow-cooked, oven-baked potatoes but even better, thanks to a smoky hint from the grill. Prepare for golden skins, pillowy middles, and unlimited topping possibilities!

Ingredients

Here’s what you’ll need for these stellar baked potatoes, along with some tips to get the best results:

• Russet Potatoes: Choose evenly sized spuds so they cook at the same rate. Russets are the classic choice; their high starch gives you that fluffy interior.
• Olive or Avocado Oil: Helps crisp the skins and gives them a gorgeous golden color. Avocado oil brings a subtle buttery taste, while olive oil adds classic richness.
• Coarse Sea Salt: This is not the time for table salt—a generous layer of coarse sea salt creates savory, crackly skins. Don’t be shy!
• Aluminum Foil: Essential for locking in moisture, which keeps the interior soft while the skin turns crisp.
• Toppings (optional but highly encouraged—think butter, sour cream, chives, cheese, bacon bits, or whatever you love!)

Variations

Grilled baked potatoes are endlessly customizable, so don’t hesitate to make them your own:

• Herb Infusion: Add fresh rosemary, thyme, or garlic cloves inside the foil for a fragrant twist.
• Spicy Kick: Sprinkle a little smoked paprika, cracked black pepper, or chili flakes into the oil before brushing the potatoes.
• Cheesy Upgrade: After grilling, slice open and add shredded cheese to let it melt into the fluffy center.
• Sweet Potato Swap: Try the same technique with sweet potatoes for a naturally sweet and vibrant alternative.
• Dairy-Free or Vegan: Use your favorite plant-based toppings—vegan butter, non-dairy cheese, or a hearty scoop of bean chili.

How to Make Baked Potatoes On The Grill

Prep Your Grill and Potatoes

Start by firing up your grill to a steady 350°F. Meanwhile, scrub your potatoes well under running water—it’s worth the extra minute for skins you’ll want to eat! Prick each potato a few times with a fork. This helps steam escape for a perfectly textured spud.

Drizzle your potatoes with olive or avocado oil. Roll them around so every inch glistens. Next, take each oil-slicked potato and roll it in a bowl of coarse sea salt, coating the skins in a thin, crunchy layer. This simple move is a game changer for flavor and texture!

Quick Par-Cook

Arrange the salted potatoes on a microwave-safe plate and microwave them on high for 4–6 minutes. This shortcut ensures the middle cooks through—no more biting into a raw center.

Grill to Perfection

Wrap each potato snugly in aluminum foil. Set them on the preheated grill and close the lid. Let them cook for about 30–40 minutes, turning once halfway through for evenness. Keep that lid closed as much as possible to trap the heat and achieve that fluffy inside.

After about 30 minutes, check for doneness. Unwrap one potato (carefully—it’s hot!) and pierce with a fork. If it glides in easily, they’re ready. If not, give them a few more minutes and check again.

The Finishing Touch

Remove the potatoes from the grill and discard the foil. Use a sharp knife to slice them open lengthwise—like a book! Fluff the interiors with a fork. Now’s your moment to add all those delicious toppings.

How to Serve

These grilled baked potatoes are incredibly versatile. Just slice and fluff, then set out a toppings bar with:

• Butter, sour cream, shredded cheese, crumbled bacon, chives—the classics never disappoint!
• Steamed broccoli, salsa, or chili for a hearty main course option.
• Pair as a Side with grilled chicken, steaks, burgers, or fish. They complement just about any protein!
• For a fun twist, turn them into loaded potato boats by adding pulled pork or taco fixings for the ultimate comfort food.

Try making extra for next-day lunches. They reheat beautifully and make a satisfying meal all on their own.

Make Ahead and Storage

Storing Leftovers

Let baked potatoes cool completely, then store in an airtight container in the fridge. They’ll stay fresh for up to 4 days—so handy for quick meals!

Freezing

You can freeze grilled baked potatoes. Just wrap cooled, uncut potatoes tightly with foil or plastic wrap, then tuck them into a freezer-safe bag. Freeze for up to 3 months.

Reheating

To reheat, thaw overnight in the refrigerator if frozen. Warm in the microwave for 2–3 minutes, or pop them (unwrapped) onto a baking sheet in a 350°F oven for about 20 minutes until heated through.

Tip: Add fresh toppings after reheating to maximize the flavor and texture.

FAQs

Final Thoughts

Grilled baked potatoes are a total weeknight (or weekend!) hero. They turn basic ingredients into something truly crave-worthy, with that unbeatable combo of salty, crunchy skin and perfectly fluffy middle. With just a little prep and almost no attention required as they cook, you get a show-stopping side—or meal—that’s endlessly customizable. Give these a try and you might just find yourself making them again and again, no special occasion necessary. Enjoy every bite!

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