The Ultimate Guide to Baked Potatoes on the Grill

Baked Potatoes on the Grill: The Ultimate Guide

If you crave the earthy flavor and fluffy texture of a classic baked potato but want to keep the kitchen cool or add some smoky charm to your side dishes, grilling is the way to go. This comprehensive guide covers everything from preparation to serving, so your grilled baked potatoes come out perfect every time.

Why Grill Baked Potatoes?

Grilling baked potatoes offers several benefits over traditional oven baking:

• Smoky Flavor: The grill imparts a subtle smoky aroma and taste that elevates a simple potato.
• Easy Preparation: With a few simple steps and minimal ingredients, you can prep potatoes while your main dish cooks.
• Perfect Texture: Crispy skins and fluffy, moist interiors are the hallmark of a well-grilled baked potato.
• Versatility: Potatoes can be grilled alongside meats and vegetables for a complete meal.

Ingredients for Grilled Baked Potatoes

For classic grilled baked potatoes, you’ll need only a handful of pantry staples. Adjust quantities as needed for your crowd.

• 4 large russet potatoes (or your preferred variety)
• 1 to 2 tablespoons olive oil
• Kosher salt, to taste
• Optional: ground black pepper, garlic powder, or other seasonings
• Aluminum foil for wrapping

Step-by-Step Guide to Grilling Baked Potatoes

Follow these steps for foolproof baked potatoes on the grill:

1. Prep the Potatoes

• Wash and Dry: Scrub potatoes under running water to remove dirt. Pat dry with a kitchen towel.
• Poke Holes: Use a fork to prick each potato all over (8 to 10 times) to allow steam to escape and prevent bursting.

2. Season and Wrap

• Oil and Salt: Rub each potato generously with olive oil. Sprinkle with kosher salt (and pepper or seasonings, if desired) for a flavorful, crisp skin.
• Wrap in Foil: Lay out a sheet of aluminum foil and place the potato in the center. Roll it up, then fold the ends under to seal tightly.

3. Grill the Potatoes

• Preheat Grill: Heat your grill to medium-high (about 400°F/200°C).
• Indirect Heat: Place foil-wrapped potatoes on the grill grates, away from direct flames, to ensure even cooking.
• Cook Time: Grill for 45 minutes to 1 hour, turning occasionally with tongs. Cooking time varies based on potato size and grill temperature.
• Check for Doneness: Squeeze or poke through the foil; the potato should feel tender throughout.

Tips for the Perfect Grilled Baked Potato

• Choose the Right Potato: Large russets are ideal for their starchy, fluffy interiors and robust skins.
• Don’t Skip the Salt: Salted skins are crispier and more flavorful.
• Double Wrap if Needed: If your grill is especially hot or you worry about burning, double-wrap potatoes for added protection.
• Prep in Advance: Potatoes can be oiled, seasoned, and wrapped ahead of time, ready for the grill.

Flavor Variations and Add-Ins

While classic grilled baked potatoes are delicious, consider these flavor upgrades:

• Herb Butter: Insert a pat of herb-infused butter inside the foil before sealing.
• Cheese Lovers: Open foil in the last 10 minutes and sprinkle with shredded cheddar or Parmesan.
• Onion & Garlic: Add a few slices of onion and a sprinkle of garlic powder inside the foil with the potato.

Serving Suggestions

Once your potatoes are grilled to perfection, try serving them in the following ways:

• Classic: Split open and top with butter, sour cream, chives, and crumbled bacon.
• Tex-Mex: Fill with black beans, salsa, grated cheese, and cilantro.
• Loaded BBQ: Top with pulled pork or chicken, barbecue sauce, and scallions.
• Veggie Delight: Pile on grilled veggies and a dollop of Greek yogurt.

Table: Grill-Baked Potato Cooking Times

Storing and Reheating Grilled Baked Potatoes

• Refrigeration: Store leftover potatoes (unwrapped) in an airtight container for up to 4 days.
• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave (covered with a damp paper towel) for 1–2 minutes.
• Freezing: For longer storage, freeze baked potatoes (unwrapped) and reheat in the oven as needed.

Frequently Asked Questions (FAQs)

Can I grill potatoes without foil?

Yes, but the skin may become crisper and you’ll need to monitor carefully to avoid burning. Foil traps moisture and ensures even cooking.

Should I parboil potatoes before grilling?

Not necessary for baked-style potatoes. Parboiling can shorten grilling time, but direct grilling from raw ensures the classic fluffy texture.

What is the best potato variety for grilling?

Russet potatoes are ideal due to their thick skins and high starch content, but Yukon Golds and red potatoes can also work for smaller sizes.

How can I tell if my grilled potatoes are done?

Insert a fork or skewer through the foil into the center—if it goes in easily, your potatoes are ready. A gentle squeeze (with tongs) should feel soft and yielding.

Can I prep the potatoes ahead of time?

Absolutely. Wrap the potatoes in foil after oiling and seasoning, then refrigerate until ready to grill. Let them sit at room temperature for 20 minutes before grilling for more even cooking.

How do I avoid burnt potato skins?

Cook over indirect heat and avoid placing the potatoes directly above flames. Turning occasionally and using double foil can help prevent burning.

Grilled Baked Potatoes: Serving and Pairing Ideas

Grilled baked potatoes are the ultimate blank slate. Try pairing them with:

• Grilled steaks, chicken, or fish
• Hearty chili or stew ladled over the split potato
• As a base for grilled vegetable medleys
• With classic barbecue fare like ribs or pulled pork

Expert Tips for Grilling Success

• Rotate potatoes every 15–20 minutes for even cooking.
• Let finished potatoes rest in foil for 5 minutes before opening to allow steam to redistribute, ensuring a fluffy interior.
• Use heavy-duty aluminum foil for best results and fewer tears.
• For added flavor, brush foil-wrapped potatoes with melted butter or garlic oil before grilling.

Nutrition Information (Estimated per Potato)

• Calories: 220–250 (without toppings)
• Fat: 4–6 g
• Carbohydrates: 40–50 g
• Protein: 4–6 g
• Fiber: 3–6 g

Values will vary based on potato size and toppings used.

Conclusion

Grilling baked potatoes brings out their best qualities—smoky flavor, crispy skin, and a plush, fluffy center. Whether serving as a hearty side or main event loaded with your favorite toppings, this method is a backyard classic you’ll return to again and again. With a few simple ingredients and expert tips, you’ll master the art of grilled baked potatoes in no time. Enjoy experimenting with seasonings, add-ins, and serving styles to make this dish your own!

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman