Grilled Baked Potatoes

These Grilled Baked Potatoes feature the irresistible combination of crisp seasoned potato skin and a soft and fluffy interior. Serve them loaded with butter, sour cream, shredded cheese and crispy bacon for a simple and satisfying mix of flavors perfect for any occasion.

Easy Grilled Baked Potatoes Recipe

Loaded baked potatoes can be served as a main dish or a side dish. They’re always a popular dish to serve at casual dinners, barbecues, and as a hearty option at parties or holiday gatherings. Loaded baked potatoes are a celebration of versatility and the ability to customize them to suit everyone’s taste, making them a much loved comfort food. How to make stuffed Grilled Baked Potatoes: (Scroll down for full printable recipe.)

• Preheat the Grill – Preheat grill to 400º-450°F.
• Clean Potatoes – Scrub the potatoes and remove any blemishes.
• Coat with Oil and Season – Rub the potato skins all over with with olive oil and season with salt and black pepper. The amount can be adjusted to your taste.
• Wrap the Potatoes in Foil – Wrap each potato separately in doubled (8 x 8 inch) sheets of aluminum foil or one piece of heavy duty aluminum foil.
• Pierce the Foil to Vent – Pierce the foil several times with a fork, to allow steam to escape.
• Place onto Grill – Arrange the potatoes on the grill. Close grill and cook for 45 minutes to 1 hour, turning every 15 minutes. Grill until you can easily insert a fork through the foil into the center of a potato.
• Cool – Remove the potatoes from grill and let cool 2 minutes.
• Add Toppings – Open packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.

How to Make the BEST Grilled Baked Potatoes Recipe

• Key ingredients you’ll need to make campfire Grilled Baked Potatoes: Russet potatoes, olive oil, sea salt or kosher salt and cracked black pepper.
• Toppings for a loaded baked potato include: Butter, sour cream, shredded cheddar cheese, crumbled bacon and thinly sliced green onions or snipped chives.
• Kitchen tools you’ll need: Grill, Vegetable brush, measuring spoons, sharp knife and aluminum foil.
• If you’re using classic aluminum foil, use two pieces and double wrap each potato. Heavy duty foil is ideal and only requires one piece for each potato.
• You can expedite the cooking time by par-cooking the potatoes for a few minutes in the microwave. When doing so, piece the potatoes with a knife or fork and place unwrapped potatoes onto a microwave safe plate. Please note, you should wait to wrap the potatoes with foil after par cooking. Aluminum foil can’t be used in a microwave.
• Consider the size of the potatoes and adjust the cooking time in the recipe as needed. Smaller potatoes may take less time to cook and larger potatoes will need longer grill time. Always test with the tip of a knife. It should easily glide through the middle of the potato when it’s done.
• These crispy grilled potatoes are customizable. You can top them with any of your favorite toppings depending on how they’re served either as a side dish or an entree.
• Variations: These loaded baked potatoes are topped with butter, shredded cheddar cheese, crispy bacon a dollop of sour cream and a sprinkling of green onions. The sky’s the limit with other toppings and flavor combinations. You can serve baked potatoes topped with a meaty chili for a heartier option,
• For a vegetarian option consider vegetarian-friendly toppings like sautéed mushrooms, caramelized onions, and queso or a melted cheese sauce.
• Turn your baked potato into a taste of the Southwest with ingredients like salsa, black beans, jalapeños and avocado or stuff with taco meat for a Mexican twist.
• Storage and Leftovers: Store Grilled Baked Potatoes in an airtight container chilled in the refrigerator for up to 3 days.
• Reheat potatoes in the microwave then top them your way.

More Easy Grilling Recipes to Make

• Healthy and delicious Grilled Chicken Sandwich.
• This easy Grilled Garlic Rosemary Smashed Potatoes recipe can be fully prepped in advance and chilled, then grilled just before serving.
• Grilled Polynesian Chicken Salad is light and refreshing on a hot summer day.
• Grilled Corn Salad with cherry tomatoes and diced avocado can be used as a side dish or a condiment.
• Sweet and Spicy Pineapple Chicken Kabobs are light and refreshing.
• Saucy Baby Back Ribs are made in the oven then brushed with barbecue sauce and charred on the grill.
• This scrumptious Steak Marinade is ideal for grilling pork and chicken, too!
• Grilled Shrimp Skewers from The Pioneer Woman.

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Helpful Kitchen Items:

• Grill
• Cheese Grater
• Grill Set
• Cutting Board

Print

Grilled Baked Potatoes

Course Side Dish

Cuisine American, Southern

Keyword easy-grilled-potatoes, grilled-baked-potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 324kcal

Ingredients

• 4 large russet potatoes
• 1 Tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• Toppings: Butter, sour cream, crumbled bacon. shredded cheddar cheese and green onions or chives

Instructions

• Gas Grill: Preheat grill to 400º.
• Scrub potatoes. Rub the skins all over with with olive oil and season with salt and black pepper
• Wrap each potato separately in doubled (8 x 8 inch) sheets of aluminum foil or one piece of heavy duty aluminum foil. Pierce the foil several times with a fork, then place on the grill.
• Close grill and cook for 45 minutes to 1 hour, turning every 15 minutes. Cook until you can easily insert a fork through the foil into the center of a potato. (Adjust the time based on the size of the potatoes)
• Remove the potatoes from grill and let cool 2 minutes. Open packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.
• Note: You can expedite the cooking time by par cooking the potatoes for a few minutes in the microwave. When doing so, place unwrapped potatoes onto a microwave safe plate. pierce with a knife and cook for 6-8 minutes depending on size. Wait to wrap the potatoes with foil after par cooking. Aluminum foil can't be used in a microwave.

Notes

Charcoal Grill:

• Arrange coals in the grill in a chimney starter. Fill and light the coals according to the manufacturers recommendation.
• Let them preheat for at least 15-20 minutes with the lid on. Let the heat build until the coals have a layer of grey ash on the surface. Pour the coals from the chimney and spread. 
• Use tongs to nestle the potatoes into the coals building up the coals around them. (There should be coals under and around the potatoes.)
• Cook the potatoes for 30 minutes, then flip them. Rearrange the coals to build a barrier of heat up back around the potatoes. Continue to cook another 30 minutes or until the tip of a knife easily glides through the potato to the middle. (Instant read thermometer should read internal temperature of 210°F.)
• Use tongs to carefully remove the potatoes from the fire. Rest the potatoes for 5 minutes or just until they’re easier to handle.
• Open foil packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.

** Nutritional values don’t include toppings.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 67g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1181mg | Potassium: 1546mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 3mg

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