Grilled Baked Potatoes

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June 18, 2014

Grilled baked potatoes are the perfect side dish for any outdoor meal. Crispy on the outside, fluffy on the inside, and easy to make, these potatoes are a simple yet delicious addition to your barbecue or picnic.

If you’ve been here before, you know that I’m a big fan of simple, flavorful dishes—and these grilled baked potatoes are definitely one of those. Baked potatoes are a classic side dish that never goes out of style. Whether you’re serving them with just a pat of butter, a sprinkle of salt and pepper, or piling on your favorite toppings like cheese, sour cream, and bacon, baked potatoes are always a hit. The crispy, charred skin on the outside and the fluffy, tender interior? There’s nothing quite like it.

Growing up, we’d make these potatoes on a campfire, wrapping them in foil and letting the heat do its magic. The best part? Unwrapping the foil to release the steam and watching that butter melt right into the soft, warm potato. These days, we love the convenience of grilling them, which gives them that same smoky, charred exterior with none of the campfire hassle.

Grilled baked potatoes are the ultimate side dish for outdoor picnics, barbecues, or just a fun weeknight dinner. They’re simple, satisfying, and can easily be customized to your taste.

Ingredients:

Potatoes – Russets or Gold potatoes

Garnish:

Butter

Sour cream

Fresh herbs (parsley, dill, chives, scallions, dill, etc)

grated cheese

salt, pepper

bacon bits, optional

How To Make Grilled Baked Potatoes

Scrub the potatoes clean with water and a sponge. Poke 3-5 holes into each potato with a paring knife. Wrap each potato in two layers of aluminum foil.

What’s the deal with the aluminum foil?

Wrapping the potatoes in aluminum foil will keep the potatoes clean.
The trapped heat in the aluminum foil will help the potatoes cook quicker.
It’s important to wrap each potato in TWO layers of aluminum foil because if you only use one layer, most likely the ash will creep inside the aluminum foil and you will have dusty, dirty potatoes. Also, the potatoes will be more burned on the outside instead of having the perfect slight charr.

Get the fire going on your grill. If you are using charcoal or wood, wait until the fire has burned for about 15 minutes and the charcoal or wood is partially covered with a thin layer of ash.

Nestle each potato in the coal and ashes. Flip the potatoes over halfway through cooking.

Bake for 15-25 minutes, depending on the size of the potatoes. Medium sized potato are usually done cooking in about 15 minutes. If you press on the potato with your tongs, you should feel that the potato has softened. You can also use a metal or bamboo skewer to poke a hole through the potato to check for doneness. If the skewer easily pierces the potato, it is done cooking.

Serve the potatoes with your choice of garnishes.

Make sure to bake extra potatoes. You and everyone else will most likely eat more than your usual amount, because the potatoes are SO good, but also leftover potatoes rock. You can simply heat it up and eat it with some salt and pepper, or cut it up and crisp it up in a skillet. Seriously, good eats.