Can I skip the microwave step and grill the potatoes from raw?

It’s possible, but the potatoes will take much longer to cook—often up to an hour and a half. The microwave shortcut speeds up the process without sacrificing texture.

Do I have to use russet potatoes, or can I use a different kind?

Russets work best because of their starchy texture, which makes for light and fluffy interiors. Yukon golds or red potatoes will work, but their texture will be a bit denser and creamier.

Should I poke holes in the potatoes before grilling?

Yes, always prick your potatoes with a fork a few times. This helps excess steam escape, preventing them from bursting and keeping the consistency just right.

What are the best toppings for grilled baked potatoes?

You can get creative here! Classic toppings include butter, sour cream, chives, bacon, and cheese. For heartier options, try chili, salsa, or even sautéed mushrooms. Anything goes!

Baked Potatoes On The Grill Recipe

Description

Enjoy perfectly tender and fluffy baked potatoes with crispy skins, easily cooked on your grill. This simple recipe infuses the potatoes with a subtle smoky flavor and minimal ingredients, making it an ideal side dish for any barbecue or family meal.

Ingredients

Scale

Potatoes

4 medium russet potatoes, evenly sized

Coating

4 tablespoons olive oil or avocado oil
Coarse sea salt, enough to coat potatoes

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Instructions

Preheat the Grill: Set your grill to 350°F, ensuring it reaches and maintains this temperature throughout the cooking process for even baking.
Prepare the Potatoes: Thoroughly wash the potatoes to remove any dirt. Use a fork to prick the skin of each potato several times, which helps steam escape while cooking.
Oil and Salt the Potatoes: Place potatoes in a large bowl and drizzle with olive or avocado oil. Toss to coat evenly. Prepare a small bowl with coarse sea salt. Roll each oiled potato in the salt until the skin is covered with a thin, even layer.
Microwave for Initial Cooking: Place the oiled and salted potatoes on a microwave-safe dish. Microwave on high for 4–6 minutes to jumpstart the cooking process and ensure perfectly fluffy centers.
Wrap in Foil: After microwaving, tightly wrap each potato in aluminum foil to retain moisture while grilling.
Grill the Potatoes: Place the foil-wrapped potatoes onto the preheated grill. Close the lid and cook for 30–40 minutes, keeping the lid closed as much as possible to preserve heat. Rotate occasionally for even cooking.
Check for Doneness: After about 30 minutes, carefully unwrap one potato (be cautious of hot steam) and pierce with a fork. If the fork passes through easily, they’re ready; if not, cook for an additional 5–10 minutes, checking as needed.
Serve: Remove potatoes from the grill, unwrap the foil, and carefully slice each open lengthwise. Fluff the insides with a fork and top with your favorite baked potato toppings before serving.

Notes

For extra crispy skins, unwrap the potatoes for the last 5 minutes of grilling.
The initial microwaving step helps reduce grill time and ensures fluffy interiors.
Customize with toppings like sour cream, chives, cheese, bacon bits, or vegan alternatives.
This recipe is naturally gluten-free and vegetarian, depending on toppings used.

Nutrition

Serving Size: 1 potato
Calories: 292 kcal
Sugar: 1 g
Sodium: 11 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg