Perfect Grilled Baked Potatoes with Crispy Skins and Fluffy Centers
Grilled baked potatoes are the ultimate side dish for your summer cookouts or backyard barbecues. They come out fluffy on the inside with that perfectly seasoned, slightly crisp skin that makes them extra irresistible. Whether you’re pairing them with grilled steak, chicken, or burgers, these potatoes are always a hit with family and guests.
Grilled Baked Potato
This recipe is super simple, uses minimal ingredients, and can be made right on your grill while the rest of your food is cooking. You can also prep them ahead of time and just toss them on the grill when you’re ready. If you love easy sides like this, be sure to check out my Air Fryer Mexican Street Corn, squash casserole, and my instant pot potato salad recipe too. They’re all just as fuss-free and crowd-pleasing.
What makes this recipe extra special is that it works for foil-wrapped and unwrapped potatoes depending on your preference. Plus, that olive oil and salt rub gives the skin that savory bite that’s just too good to skip. Whether you’re serving them with butter, sour cream, or turning them into loaded baked potatoes, this method gives you the perfect texture every time.
What You Will Love About This Recipe
You’ll love how easy these grilled baked potatoes are to make. No need to turn on your oven, and they cook right alongside the rest of your BBQ favorites. They’re versatile, budget-friendly, and can be dressed up or down depending on what you’re serving. Plus, that crispy-salty skin is always the best part.
How to Make Grilled Baked Potato
- Prepare your BBQ for indirect heating.
- Heat the BBQ to 350 degrees F
- Clean the potatoes, pat dry, and place on a plate.
- With a fork, poke 4 to 6 times each potato.
- Coat each potato with olive oil, or any vegetable oil you are using.
- Sprinkle a thin layer of salt over the potato and gently rub it. (At this point the skin of the potato should be coated in oil and salt)
- Cut 4 pieces of heavy-duty aluminum foil (Make sure the pieces are big enough so you can wrap the potato individually). In this case, we tested 2 unwrapped.
- Wrap each potato individually in a piece of heavy-duty foil.
- Place the wrapped potatoes on the heated grill. Make sure you leave room around each so it can cook more evenly.
- Close the lid and let it cook for 30 minutes.
- Rotate the potato and cook for an additional 30 minutes or until the internal temperature reaches 205 to 207 degrees F.
*Because we had big potatoes, we cooked for an additional 30 minutes. Time will vary according to the size of your potato. After the 1-hour mark, I would check the potato every 10 or so minutes.*
- Once the potatoes have reached the internal temperature of 205-207 degrees F. Take them off the heat. Let them cool off for a few minutes.
- Serve and enjoy!
Tips & Tricks
- Use Russet potatoes for the fluffiest results. Their starchy texture works best for baking.
- Poke holes in the potatoes before grilling to let steam escape and avoid any bursting.
- For extra flavor, add some dried herbs or garlic powder to the olive oil before coating.
- If you want a smokier flavor and crisper skin, try grilling them without foil (just be sure to rotate them more frequently).
- Don’t rush the cook time. Grilling low and slow gives the best results.
FAQs
What can I add to the top of grilled baked potatoes?
There are so many delicious toppings you can add to the top of baked potatoes. Try adding
- Butter
- Salt and pepper
- Salsa
- Cheese
- Bacon bits
- Sour cream
- Pesto
- Onions
- chili
Grilled Baked Potato
Grilled Baked Potatoes are the perfect way to enjoy your favorite baked potato without heating up the whole house. With just a few ingredients you can cook this baked potato on the grill in no time.
Ingredients
- 6 baking potatoes, I used Russets (medium to large size) washed, not peeled.
- 3 tablespoons olive oil (or any vegetable oil)
- 1 ½ teaspoon salt (fine salt)
- 1 ½ teaspoon garlic salt (if you don’t have garlic salt, you can use regular salt.)
Instructions
- Prepare your BBQ for indirect heating.
- Heat the BBQ to 350 degrees F
- Clean the potatoes, pat dry and place on a plate.
- With a fork, poke 4 to 6 times each potato.
- Coat each potato with olive oil, or any vegetable oil you are using.
- Sprinkle a thin layer of salt over the potato and gently rub it. (At this point the skin of the potato should be coated in oil and salt)
- Cut 4 pieces of heavy-duty aluminum foil (Make sure the pieces are big enough so you can wrap the potato individually). In this case we tested 2 unwrapped.
- Wrap each potato individually in a piece of heavy-duty foil.
- Place the wrapped potatoes on the heated grill. Make sure you leave room around each so it can cook more evenly.
- Close the lid and let it cook for 30 minutes.
- Rotate the potato and cook for an additional 30 minutes or until the internal temperature reaches 205 to 207 degrees F.
*Because we had big potatoes, we cooked for an additional 30 minutes. Time will vary according to the size of your potato. After the 1 hour mark, I would check the potato every 10 or so minutes.*
12. Once the potatoes have reached the internal temperature of 205-207 degrees F. Take them off the heat. Let them cool off for a few minutes.
13. Serve and enjoy!
Notes
*NOTE* If you are making 4 potatoes: oil 2 tablespoons, salt 1 teaspoon, garlic salt 1 teaspoon)
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
