How to Grill Baked Potatoes

If you’ve never grilled baked potatoes then you’re in for a treat. It’s a great way to make beautifully fluffy potatoes with a delicious skin without even cooking in your kitchen!

Grilled baked potato in foil

Serve these grill baked potatoes with seasoning and butter or make some gourmet grill baked potatoes with an assortment of toppings such as onions, bacon pieces, sour cream, and shredded cheese!

Baked potato on a plate

Recipe Notes:

  • When selecting a potato, make sure it’s firm and free of blemishes and sprouts. If, subsequent to purchasing, your potatoes develop green areas and begin to sprout, trim these off before cooking.
  • The cooking time is likely to vary with the size of potato. For this reason, you may find it helpful to cook potatoes of equal size so that they all cook at the same time.
  • The aluminum foil wrapping protects the potato skin. While it does cook the potatoes at a slower rate, it won’t leave the skin wrinkly like unwrapped potatoes. 
What types of potatoes are best for grilling?

When choosing which potatoes to buy from the grocery store, keep the texture of potatoes in mind. The most crispy, fluffy potatoes are those that are high in starch and low in moisture like Russet potatoes. These tend to be the best for grill baking which is why I’ve opted to use Russet potatoes.

What should I serve with these grilled

Grill baked potatoes make super delicious and filling veggie sides to pulled pork, meaty kebabs, grilled or roasted chicken, tacos, grilled cheese sandwiches…the possibilities are endless!

You could also enjoy these grill baked potatoes as a meal in itself, loaded with shredded cheese, cooked crispy bacon pieces, onions, and sour cream.

Please enable JavaScript in your browser to complete this form.
Can I use melted butter instead of oil for coating the potatoes?

While it is possible to use melted butter to coat your potatoes, I’ve found that it actually leaves a burn taste (as if the potato itself burnt). Oil doesn’t create that burn taste but keeps the potato tasting natural.

How to Grill Baked Potatoes

  1. Prepare your BBQ for indirect heating. Heat the BBQ to 350 degrees F
  2. Clean the potatoes, pat dry and place on a plate. With a fork, poke 4 to 6 times each potato.ingredients for baked potatoes
  3. Coat each potato with olive oil, or any vegetable oil you are using.
  4. Mix together salt and garlic salt (if using garlic salt). 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)potatoes coated with oil and seasoning
  5. Cut 4 pieces of heavy-duty aluminum foil (Make sure the pieces are big enough so you can wrap the potato individually). Wrap each potato individually in a piece of heavy-duty foil.potatoes wrapped in foil
  6. Place the wrapped potatoes on the heated grill. Close the lid and let it cook for 30 minutes.
  7. Rotate the potato and cook for an additional 30 minutes or until the internal temperature reaches 205 to 207 degrees F.potatoes wrapped in foil on grill
  8. NOTE: 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.*baked potato on a plate
No ratings yet

How to Grill Baked Potatoes

Let me show you how to Grill Baked Potatoes. It's a great way to make fluffy potatoes with a delicious skin without heating up your kitchen!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients
 

  • 4 baking potatoes I used Russets (medium to large size) washed, not peeled.
  • 2 tablespoons olive oil or any vegetable oil
  • 1 teaspoon salt fine salt
  • 1 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.
  • Mix together salt and garlic salt (if using garlic salt). 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)
  • Wrap each potato individually in a piece of heavy-duty foil.
  • Place the wrapped potatoes on the heated grill. 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.*

Notes

Nutritional value will depend on the size of your potatoes.

Nutrition

Calories: 230kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1174mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment

  1. I won’t cook bakers (or bacon) any other way than out on our Traeger, even in winter! I place them in the center of the foil & pour the EVOO over the top, then shake on some prime rib rub. Then I hold my potato up by the ends of its foil hammock & rock it a couple of times to cover completely with the oil and rub before sealing it up. I don’t find it necessary to pierce the potatoes or rotate them on the grill.
    I test for doneness by piercing the center with a fork directly through the top of the foil.
    We all love the bottom side of the potato where the skin gets extra chewy/crispy & flavorful. It’s the best part! 😋