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Baked Potatoes on the Grill

Baked Potatoes on the Grill

Crispy BBQ Grilled Baked Potatoes are a perfect summer side dish recipe. Made on the grill they are easy to make, are crispy on the outside while being mushy, buttery and cheesy on the inside. Its so easy to make and tastes delicious!!!
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
no resting time required: 0 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 745kcal
Author: Anjali

INGREDIENTS

  • 4 large Russet Potatoes Scrubbed clean under cold water and completely dried with paper towels.
  • 3 tablespoon Extra Virgin Olive Oil Or substitute with canola oil, avocado oil, or melted butter.
  • ½ teaspoon Coarse Kosher Salt
  • 1 tablespoon Freshly Ground Black Pepper Coarsely ground for added texture and mild heat.
  • Heavy Duty Aluminum Foil Individual square sheets cut large enough to wrap each potato tightly.

For the Toppings:

  • 4 tablespoon Salted Butter
  • 1 cup Shredded Cheddar Cheese
  • ½ cup Bacon Bits Crispy cooked bacon bits
  • 3 tablespoon Fresh Chives Finely chopped
  • 2 sprigs Fresh Rosemary

INSTRUCTIONS

  • Preheat grill: Preheat your Grill to 350F for indirect cooking
  • Prep and Clean: Scrub the Russet potatoes under running water. Thoroughly pat them dry with clean paper towels.
  • Prick, Oil, and Season: Pierce each potato 6 to 8 times with a fork to allow steam to escape during baking. Drizzle generously with extra virgin olive oil, rubbing it across the skin. Season heavily with coarse kosher salt and freshly cracked black pepper.
  • Wrap Securely: Wrap each potato tightly in a sheet of heavy duty aluminum foil, folding the edges neatly to seal in heat.
  • Indirect Grill Phase: Place foil wrapped potatoes over indirect heat, close the lid, and cook undisturbed for 60 minutes.
  • Unwrapped Direct Heat Finish: Wearing heat resistant gloves, carefully unwrap and discard the aluminum foil.
    Place bare, oiled potatoes directly onto grill grates over direct flame or hot coals. Grill unwrapped for 5 to 10 minutes, rotating occasionally until skins turn extra crispy with subtle charred grill marks.
  • Fluff the Potatoes: Remove from grill and let rest for 2 minutes. Slice down the middle lengthwise, squeeze ends together toward the center to pop open, and fluff the interior with a fork.
  • Topping: Immediately drop in a pat of butter, load generously with shredded cheddar cheese so it melts, and finish with crispy bacon bits, chopped chives, and fresh rosemary. Enjoy!

Notes

Chef Notes & Tips

  • Gas Grill Setup: Set outer burners to medium heat while keeping middle burners off to create an indirect heating zone.
  • How to Grill Fast (Microwave Method): Microwave scrubbed and pricked potatoes on high for 5 to 6 minutes before oiling, seasoning, and transferring directly to hot grill grates for 10 to 12 minutes.
  • Oven Adaptation: Bake wrapped potatoes at 400 degrees F for 50 to 60 minutes, then unwrap and broil for 10 minutes to crisp skins indoors.
  • Grilling Without Foil: Keep heat moderate over indirect flame, coat heavily with oil, and turn frequently to build a rustic charred skin without burning.

Nutrition

Nutrition Facts
Baked Potatoes on the Grill
Amount Per Serving
Calories 745 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 15g94%
Trans Fat 0.5g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 58mg19%
Sodium 1108mg48%
Potassium 1634mg47%
Carbohydrates 77g26%
Fiber 8g33%
Sugar 2g2%
Protein 24g48%
Vitamin A 744IU15%
Vitamin C 23mg28%
Calcium 290mg29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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