Grilled Baked Potatoes

5 from 2 reviews

Make Baked Potatoes on the grill this summer using this hands-off recipe with crispy skin, fluffy interior and a smoky flavor from the grill!

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Prep Time 5 minutes
Servings 4 servings
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4 baked potatoes in foil split open and fluffed with a pat on butter on each and garnished with chopped chives and salt.
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Make Baked Potatoes on the Grill!

If you’re turning on your grill this summer, make these grilled baked potatoes, which basically taste like regular baked potatoes but they have a more smoky flavor from the grill. You’ll still have a crispy skin and fluffy interior, similar to oven-baked potatoes but you don’t need to turn on your oven! They’re so good loaded with all kinds of goodness.

Happy Grilling!
– Yumna

Grilled Baked Potato Ingredients

Ingredients for recipe: 4 large baking potatoes, oil, salt and pepper.
  • Potatoes: Russets are a great choice for this recipe because of their high starch content, giving them a light and fluffy texture when grilled. You can use other varieties like Yukon gold or red potatoes. Keep in mind, though, that different varieties will have slightly different texture and flavor, and their cooking time may differ.
  • Olive oil: To help coat the potatoes and help the seasoning stick better.
  • Salt and pepper: Keeping the seasoning simple with basic salt and pepper enhances the potatoes’ natural sweetness while leaving room for all the toppings to add flavor.

How to Make Grilled Baked Potatoes

Drying potatoes with a paper towel.
Step 1: Wash the potatoes well and dry them with a paper towel.
Hands rubbing oil and seasoning over potatoes.
Step 2: Rub with olive oil and season with salt and pepper.
Fork piercing potato.
Step 3: Prick the skin of the potatoes with a fork.
Wrapping potato with foil with hand closing the foil partially around one.
Step 4: Place each potato on an individual piece of foil and poke a few holes in the foil to allow the heat from the grill to penetrate through. Wrap the potato tightly in the foil.
Potatoes wrapped in foil on the grill.
Step 5: Place the potatoes on the grill, cover, and grill.
After flipping to show charred foil.
Step 6: Halfway through, flip the potatoes and continue to grill until the skin crisps up and the potatoes are easily pierced with a fork.
Baked potato on grill recipe.

Baked Potato on a Grill

Author: Yumna Jawad
5 from 2 reviews
Turn a humble potato into a smokin' sensation! This crispy, fluffy baked potato on the grill is perfect for your next backyard cookout.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Servings4 servings
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Ingredients
  

  • 4 russet potatoes
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Preheat outdoor grill to medium-high heat (375°F to 400°F).
  • Wash the potatoes well, dry with a paper towel, and rub (or use a brush) with olive oil and salt and pepper.
  • Use a fork to prick the skins of the potatoes. Place each on an individual foil wrap and poke a few holes in the foil to allow the grill heat to penetrate through. Wrap each potato individually with the foil.
  • Place the potatoes on the grill, cover and grill, turning halfway through, until the skin crisps and puffs and the potatoes are easily pierced, 50 to 60 minutes, depending on their size.
  • Remove from the grill and let cool for 5 minutes before unwrapping and cutting open. Serve as desired.

Notes

*Nutrition label does not include salt and pepper. Season to taste!
Storage: Leftover grilled baked potatoes will last up to 4 days in the fridge. 
Tips:
Make sure the potatoes are dry. After scrubbing the potatoes, dry them well with a paper towel. If I have time, I give them a few minutes to air dry. This will ensure a crispy skin and fluffy interior.
Use similar size potatoes. This ensures they will cook evenly and finish at the same time. If you have potatoes of different sizes, adjust the cooking time accordingly.
Check for doneness with a skewer. Insert a bamboo skewer into the thickest part of the potato, and if it easily slides in and the potatoes feel tender, they are ready.
Let the potatoes rest. Once cooked, remove potatoes from the grill and cool for 5 minutes before unwrapping and cutting open. They will continue cooking using residual heat, so don’t rush the resting time.

Nutrition

Serving: 1potato, Calories: 261kcal, Carbohydrates: 38g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 11mg, Potassium: 888mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 12mg, Calcium: 28mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Baked Potato Variations

  • Jazz it up with different seasonings: Take it up a notch from standard salt and pepper and experiment with other seasonings like garlic powder, paprika, onion powder, dried parsley or pre-made seasoning like BBQ seasoning or Cajun seasoning.
  • Classic loaded potatoes: Top the baked potatoes with butter, fresh chives, a dollop of sour cream (or Greek yogurt) for a seriously mouth-watering side.
  • Get creative with toppings: Aside from the traditional baked potato toppings, add steamed broccoli, shredded cheddar cheese, salsa, guacamole, or even a drizzle of bbq sauce. Get creative and customize your baked potato with your favorite toppings!
  • Make it a meal: Stuff the grilled potatoes with protein-packed main dish like baked beans or shredded chicken for a satisfying and well-balanced meal. Or add grilled meat to make it a complete meal without heating up the kitchen.

Recipe Tips

  1. Make sure the potatoes are dry. After scrubbing the potatoes, dry them well with a paper towel. If I have time, I give them a few minutes to air dry. This will ensure a crispy skin and fluffy interior.
  2. Use similar size potatoes. This way they will cook evenly and finish at the same time. If you have potatoes of different sizes, adjust the cooking time accordingly.
  3. Check for doneness with a skewer. Potatoes can be tricky to test for doneness because you don’t want to unwrap the foil, allowing heat to escape. To avoid letting the heat out, do this: insert a bamboo skewer into the thickest part of the potato, and if it easily slides in and the potatoes feel tender, they are ready.
  4. Let the potatoes rest. Once cooked, remove potatoes from the grill and cool for 5 minutes before unwrapping and cutting open. They will continue cooking using residual heat, so don’t rush the resting time.
Foil wrapped baked on potatoes on the girll with one with the foil partially opened showing a split potato with butter and green onions.

Serving Ideas

FAQs

How do I store and reheat grilled baked potatoes?

These potatoes are best served fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, wrap the potato in a damp paper towel so it doesn’t dry out and heat in the microwave until warmed through.

Can I freeze baked potatoes?

I don’t recommend freezing baked potatoes if you want to serve them as baked potatoes later because the texture will change after thawing. However, you can freeze the baked potatoes and serve them in other ways, like a breakfast hash or blended potato soup.

How long does it take to cook a potato on the grill?

The grilling time for baked potatoes will vary depending on the potatoes’ size and the temperature of the grill. Generally, russet potatoes typically take about 45-60 minutes to cook through, whether on the grill or in the oven.

How can I prevent the potatoes from burning on the grill?

Make sure to wrap the potatoes tightly in foil and place them on indirect heat, away from flames. This allows the potatoes to cook through without getting burned. If you want a little char, just move them closer to direct heat towards the end of the grilling time.

Can I grill baked potatoes without the foil?

Yes, you can definitely grill baked potatoes without foil, though the method and results will be slightly different. The foil helps retain moisture, cooks the potato evenly, and prevents it from burning. Grilling without foil might result in a few charred spots on the skin because of the direct exposure to the grill grates, so as long as you don’t mind a charred outside, go for it. Just make sure you are turning your potatoes about every 15 minutes and keep an eye on them if you go the no-foil route.

Grilled baked potato in foil split open and fluffed with butter, chives and salt plated with a grilled chicken thigh and fresh grilled string beans with a lemon wedge on top.

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