Description
This recipe for Grilled Baked Potatoes offers a versatile, flavorful way to enjoy classic baked potatoes with the smoky touch of the grill. Whether you prefer softer skins wrapped in foil or crispy grilled skins directly on the grill, these potatoes are perfectly cooked to fluffy, tender perfection inside. Popular toppings like butter, sour cream, shredded cheese, chives, and bacon bits add delicious finishing touches to this simple yet satisfying side dish.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Seasoning
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
Optional Toppings
- Butter
- Sour cream
- Shredded cheese
- Chives
- Bacon bits
Instructions
- Prep the potatoes: Scrub the potatoes thoroughly under running water to remove any dirt, then pat them dry with a clean towel. Pierce each potato several times with a fork to allow steam to escape during cooking.
- Coat and season: Rub each potato evenly with olive oil to help the skins crisp up and enhance flavor. Generously sprinkle kosher salt and black pepper all over the potatoes for seasoning.
- Wrap or not: Choose your preferred texture for the skin—wrap each potato tightly in foil if you want softer skin, or leave them unwrapped for a crispier, grilled skin.
- Preheat the grill: Heat your grill to medium heat, approximately 400°F (200°C), ensuring the grill grates are clean and ready for cooking.
- Grill the potatoes: Place the potatoes directly on the grill grates. Close the lid and grill for 45 to 60 minutes, turning the potatoes every 15 to 20 minutes to promote even cooking and prevent burning.
- Check doneness: The potatoes are fully cooked when a fork or skewer slides in easily without resistance.
- Serve: Carefully remove the potatoes from the grill. If wrapped in foil, carefully unwrap them; let cool for a few minutes. Slice open each potato and add your favorite toppings such as butter, sour cream, shredded cheese, chives, or bacon bits before serving.
Notes
- Adjust grilling time slightly based on the size of the potatoes to ensure they cook through properly.
- Using foil will retain moisture and create softer skin, while grilling without foil results in crispy, smoky-flavored skin.
- Be cautious when unwrapping hot foil to avoid steam burns.
- Leftover grilled baked potatoes can be refrigerated and reheated; crisp them in a skillet or microwave before serving.
