Baked Potatoes on the Grill
If you’re like me and think potatoes are basically a love language—welcome, friend. Baked potatoes on the grill are a total game changer. I remember the first time I tried this: it was a sticky July evening, the kind of night where the dog won’t even chase a ball and my partner (who claims to hate ‘hot carbs’) magically appears when the potatoes are ready. I always thought baked potatoes belonged in the oven, but let me tell you, grilling them? It’s like discovering the secret menu at your favorite diner—suddenly, you wonder why you ever did it any other way.
Why You’ll Love This (or at least why I do)
I make this when I want dinner to basically make itself. My family goes crazy for these because, honestly, they get that slightly smoky skin and fluffy, steamy inside, and everyone can pile on whatever they want. (No judgment if someone goes heavy on the cheese; I do too.) They’re perfect for summer BBQs or honestly, when the oven’s full of something else. I used to struggle with uneven cooking—one potato always comes out hard as a rock—but grilling seems to help with that. Plus, you get to feel all outdoorsy and rugged, which is hilarious if you’ve seen my backyard.
What You’ll Need (and my little swaps)
- 4 large russet potatoes (I sometimes grab Yukon Golds if that’s what’s rolling around in my pantry; my grandmother always insisted on Idaho potatoes, but hey, use what you’ve got)
- Olive oil (or melted butter, which gets extra crispy but can be a bit messy; sometimes I just use whatever spray oil is within reach)
- Kosher salt (sea salt works, and in a pinch, table salt is fine—don’t stress)
- Freshly cracked pepper (or the stuff in the shaker—no judgment)
- Optional: garlic powder, paprika, or dried chives for a little razzle-dazzle
- Foil (for wrapping—unless you’re feeling brave and going old-school, but… more on that later)
How to Make Baked Potatoes on the Grill—My Lazy, Happy Way
- First, wash your potatoes. Scrub ’em good. No one likes gritty potato skin (except maybe my uncle, but he also eats raw onions like apples so… take that with a grain of salt).
- Pat the potatoes dry. Prick them all over with a fork—like 5-6 times. This is where I always worry I’ll forget and have a potato explosion, but so far so good.
- Rub each potato with olive oil or butter. I usually just pour a bit in my palms and massage it in. Sprinkle with salt and pepper, and if you’re feeling fancy, a pinch of garlic powder or paprika.
- Wrap each potato in foil. Don’t wrap them too tightly though—give them a little breathing room. That’s a tip I learned after unwrapping a sad, flattened potato once.
- Pop the potatoes on the grill (medium heat, about 400°F if you want to measure, but honestly, I just wait till I can hold my hand above it for about 2 seconds before it feels like I might regret it). Place them over indirect heat. Close the lid.
- Grill for about 45-60 minutes. Flip halfway through if you remember. If not, eh, they’ll survive. This is the perfect time to make a salad or, let’s be real, scroll through Bon Appetit’s grilled potato ideas.
- Check for doneness by poking with a fork—if it slides in easy, you’re golden. If not, give them another 10 minutes. This is where I usually sneak a taste (chef’s rights).
- Let them sit a few minutes, then unwrap. Careful with that steam—I’ve burned my hand exactly three times. Each year. Every year.
Notes (Learned the Hard Way)
- If you skip the foil and just toss potatoes right on the grill, they get crispier, but you risk a charcoal potato. I mean, it’s not the worst but definitely not Instagram-worthy.
- Watch out for hot spots on your grill; I once had one potato finish in 30 minutes and another still raw after an hour. Rotate if you think of it.
- Actually, I find it works better if you don’t over-oil—just enough to coat. Too much and the skin gets chewy.
Some Experiments (and One Oops)
- Tried adding sliced onions inside the foil—amazing! The onions get sweet and sticky.
- Once I mixed in BBQ sauce before grilling. Tasted bizarre (but in a way, I kinda liked it, though my kid called it “potato gone weird”).
- I tried wrapping in parchment paper instead of foil (eco-friendly, right?). Nope—paper + grill = sad, burnt paper. Don’t recommend.
What If I Don’t Have All the Equipment?
A grill is obvious, but for the foil, I’ve used an old pie tin to shield potatoes from the heat. If you don’t have a grill, you can check out Simply Recipes’ oven method—but it’s not quite the same vibe.
Storing the Leftovers (If You Actually Have Any)
Store cooled potatoes in an airtight container in the fridge. They’ll keep for 2-3 days, though honestly, in my house, they never last more than a day! I think they taste even better reheated in a skillet with a dab of butter, but that’s just me.
How I Like to Serve ‘Em
We set up a potato bar—sour cream, shredded cheddar, bacon bits, chives, you name it. My teen insists on hot sauce (of course). Sometimes we turn leftovers into hash the next morning (if the cat doesn’t get there first—long story, remind me to tell you sometime).
Pro Tips (Learned the Hard/Charred Way)
- I once tried to speed things up by cranking the heat—just ended up with burnt outsides and raw insides. Go slow, it’s worth it.
- Don’t skip pricking with a fork—seriously. Potato grenades are a real thing (ask my cousin Dan).
- On second thought, if you’re short on foil, just lay potatoes on a cooler part of the grill and rotate more often. Works in a pinch.
Burning Potato Questions—FAQ
- Can I make these ahead? Yup! Grill, cool, then reheat wrapped in foil over the grill (or even the microwave if you’re desperate).
- Do I need to use russets? Nah, but I think they’re fluffier. Red potatoes work, but they end up a bit waxy—my neighbor swears by them, though.
- Can I skip the foil? Totally, but the skin gets crispier and the inside’s a bit drier. Might be your thing, might not. Try both ways!
- How do I know they’re done? Fork goes in easy, or give ‘em a gentle squeeze (use tongs, trust me—ouch).
- What about toppings? Anything goes! I once even tried cottage cheese (don’t recommend it, but hey, you do you).
If you’re looking for more grill inspiration, I sometimes browse Food Network’s grilling ideas. Just don’t get lost in a sauce spiral like I did last week.
Ingredients
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
- Sour cream, for serving (optional)
Instructions
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1Preheat your grill to medium-high heat (about 400°F/200°C).
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2Pierce each potato several times with a fork. Rub the potatoes with olive oil, then sprinkle with salt, black pepper, and garlic powder.
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3Wrap each potato tightly in aluminum foil.
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4Place the wrapped potatoes directly on the grill grates. Close the lid and cook for 45-50 minutes, turning occasionally, until the potatoes are tender when pierced with a fork.
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5Carefully remove the potatoes from the grill and unwrap. Cut a slit in the top of each potato, fluff the insides with a fork, and top with butter, chives, and sour cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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