Grilled Baked Potatoes

5 from 2 votes

Turn a humble potato into a smokin' sensation! This crispy, fluffy baked potato on the grill is perfect for your next backyard cookout.

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Love baked potatoes but hate to heat up your kitchen in the summer? Try this grilled baked potato recipe instead! With perfectly crispy skin and a light and fluffy interior, these grilled baked potatoes do not disappoint. Serve them with your favorite grilled meat or as part of a baked potato bar.

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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Mmm, grilled baked potatoes – so simple, yet so good! Coat the outside with a little oil and salt, toss and seal in foil and throw on the grill for a fan-favorite side dish no one will complain about. Plus, grilled potatoes are essentially a blank food canvas, so everyone can dress up their baked potato however they’d like.

Why you’ll love these grilled baked potatoes

  • Easy and convenient: The process is straightforward and hands-off. Once the potatoes are on the grill, you have plenty of time to prepare the rest of your meal or just chill out.
  • Smoky Flavor: Grilling these potatoes gives them an irresistibly smoky flavor that elevates them above your typical baked potato. It’s a subtle twist that adds a whole new dimension of taste to this classic side dish.
  • Feed a crowd. These baked potatoes are a classic comfort food and a major hit with kids and adults alike. Plus, it’s easy to scale up this recipe to feed a crowd.

Ingredients to make baked potatoes on The grill

  • Russet potatoes: Russets are a great choice for this recipe because of their high starch content, giving them a light and fluffy texture when grilled.
  • 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.
Ingredients for recipe: 4 large baking potatoes, oil, salt and pepper.

How to make A baked potato on a grill

Making baked potatoes on a grill is as easy as seasoning them, wrapping them in foil, and grilling them to tender perfection.

Prepare potatoes for grilling

  1. Wash the potatoes well and dry them with a paper towel.
  2. Rub with olive oil and season with salt and pepper.
  3. Prick the skin of the potatoes with a fork.
  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.
4 image collage making recipe: 1- drying a rinsed baking potato with paper towels, 2- rubbing oil over the skin of the potato, 3- piercing it with a fork, 4- wrapping with foil.

Grill potatoes in foil

  1. Place the potatoes on the grill, cover, and grill.
  2. Halfway through, flip the potatoes and continue to grill until the skin crisps up and the potatoes are easily pierced with a fork.
2 image collage first showing potatoes wrapped in foil on a grill and then after flipping to show grill marks on foil.

Tips for making the best grilled baked potatoes in foil

  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 ensures 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.
  • Jazz it up with different seasonings: Take it up a notch from standard salt and pepper and experiment with various seasonings. Consider using garlic powder, paprika, onion powder, or dried parsley. Or give a specific flavor profile by using a 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 homey 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.
Foil wrapped baked on potatoes on the girll with one with the foil partially opened showing a split potato with butter and green onions.

What to serve with grilled baked potatoes

How to store & reheat baked potato on grill

These potatoes are best served fresh, but if you have leftover grilled baked potatoes, store them in an airtight container in the fridge.

To reheat, wrap the potato in a damp paper towel so it doesn’t dry out and heat in the microwave until warmed through.

How long will grilled baked potatoes last in the fridge?

Leftover grilled baked potatoes will last up to 4 days in the fridge.

Can i freeze baked potatoes?

I don’t recommend freezing grilled 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.

Frequently asked questions

Can I grill different types of potatoes besides russet potatoes?

Yes. Russet potatoes, also known as Idaho potatoes, are widely used for baking because they are starchy with rough skin, holding up to heat well. 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.

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 due to 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.

If you haven’t tried making a baked potato on a grill – now is your time! Grilled baked potatoes make the ultimate side dish to elevate any meal. Plus, it’s a great way to enjoy the comforting flavor and texture of baked potatoes during the summer.

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Baked Potato on a Grill

Turn a humble potato into a smokin' sensation! This crispy, fluffy baked potato on the grill is perfect for your next backyard cookout.
5 from 2 votes
Servings 4 servings
Course Side, Side Dish
Calories 261
Prep Time 5 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour
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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

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.

Cuisine American
Course: Side, Side Dish
5 from 2 votes (2 ratings without comment)

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