Grilled Baked Potatoes

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Because they are baked on the grill, these potatoes are a convenient side dish for any barbecue. They are naturally vegan and Whole30 compliant, have a salty crust, and are incredibly fluffy on the inside. Stack them high with condiments and serve with grilled meats.

Baked potatoes from the grill on a plate open with pats of butter and chives

Good Reasons to Try This Dish

When you grill them, they come out just like a baked potato.

And that both the interior and exterior are light and airy and crisp.

Baked potatoes that taste like they came from a steakhouse can be made quickly and easily on the grill, eliminating the need to return and forth between the kitchen and the grill to prepare the potatoes. And, um, I forgot to mention that they're salted?

Just about everything is better with a salty crust, and that includes a baked potato.

Why Are These Potatoes So Delicious?

  • Their skins are crisp and salty, and their interiors are light and airy.
  • There are pictures and detailed instructions for making them here, so it couldn't be easier.
  • They can be grilled along with the rest of your meal, allowing you to relax and enjoy your time on the patio with friends and family while you eat.
  • To make the insides fluffier and to speed up the grilling process, these baked potatoes are first microwaved.

Techniques for Creating Them

Get started by picking out your potatoes. Russet potatoes of uniform size will cook more uniformly.

Grill at high heat with the lid closed for about 15 minutes, or until the temperature reaches 350 degrees Fahrenheit.

Next, get the potatoes ready. Scrub the potatoes and stab them all over with a fork. After drying, apply a layer of avocado oil or another neutral oil. Coat the potatoes by turning them over in batches as you pour about 3 tablespoons of oil into a large, shallow bowl. To prevent damage, remove the oil and let it drain before proceeding.

Baked potatoes on the grill instructions graphic

Spread some Kosher or sea salt out in a third, larger bowl. Potatoes rubbed with oil are then moved to a salt bowl where they are thoroughly coated.

Make sure there are no openings in the foil and wrap each potato separately. Put on grill directly and cover. For best results, cook for 30 to 40 minutes, or until a skewer inserted into the center of a potato meets no resistance.

Take foil-wrapped food off grill and discard. De-clutter and reuse

Cut a slit lengthwise down the top of the potato with a knife, and then, with your hands covered in a towel or potholder to avoid burns, press the ends in towards the center to open the potato. If you want to fluff the meat, use a fork to scrape it. Add a variety of toppings and serve.

Get That Grill Ready!

One of the most crucial steps in this and any other grilling recipe is getting the grill nice and hot. The grill needs to be at least 350 degrees Fahrenheit (176 degrees Celsius) hot before the potatoes go on it. Warm up your grill to cooking temperature by closing the lid for 15 minutes.

Techniques of a Master Cook

  • Check the temperature of your grill and get it nice and toasty before you start cooking. Details can be found in the preceding section.
  • Incorporating salt into the potato's exterior is not required but does produce a deliciously crunchy and flavorful crust. I would suggest it to anyone.
  • To avoid explosive potatoes while microwaving, prick them all over with a fork.
  • Expect a longer cooking time, around 40 minutes, if you need to open the lid to cook other items on the grill. When cooking other foods, try to keep the lid closed. In this way, the grill can simulate an oven, perfect for roasting potatoes.
  • Two layers of foil will ensure that your potato does not burn or develop bare spots while roasting.
  • Get potatoes that are all about the same size so they cook evenly.
  • Microwave the potato for four to five minutes, or until it yields easily to gentle pressure (be sure to protect your hand with a towel or potholder). Make it hours in advance and finish it off on the grill.
  • To easily crust the outside of your potatoes, use a wide, shallow bowl to roll them in salt.

Suggested Fillings

Chili, sour cream, cheese, bacon, green onions, ranch dressing, salsa, diced tomatoes, grilled chicken, steamed broccoli, and butter. If you're following a vegan or Whole30 diet, you might want to try ghee. Shreds of vegan cheese for vegetarians or my Vegan Queso for those on a Whole30 diet.

A row of baked potatoes from the grill open on a white plate with butter

Other Delicious Recipes

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  • massive bowl or plate that can be heated in the microwave
  • 4 potatoes, 8 sheets of aluminum foil
  • Grill at 350 degrees Fahrenheit with the lid closed. While the grill is preheating, place one russet potato in a medium bowl. Fork-dent your potatoes, then drizzle them with some neutral oil. Set aside one potato and proceed with the rest.
  • Put enough salt to cover the bottom of a second medium bowl with salt. Arrange a single potato in the bowl, oil side up, and toss until the potato is covered in a light coating of salt. Place on a microwave-safe plate or bowl and continue with the remaining potatoes.
  • After you've seasoned and oiled all of the potatoes, pop them in the microwave. Cook the potatoes in the microwave for 4 minutes on high. Take the potatoes out of the microwave and individually wrap them in two layers of aluminum foil.
  • Just throw the potato packets in foil right onto the grill. Leave the grill lid closed while you grill the potatoes for 30–40 minutes. Please be aware that the grilling time will increase by the same amount for each time the lid is opened.
  • After 30 minutes, start checking the doneness of the potatoes by piercing the skin with a fork or skewer. As soon as a fork or skewer can be inserted into a potato with little to no resistance, they are done grilling.
  • Take potatoes out of their foil and put them on a plate. Make a lengthwise cut through the potato, then press the two cut ends together to open the potato up. Use a fork to fluff the potato flesh, and then top as you see fit.
  • Make sure the grill is nice and hot before adding the potatoes.
  • Store any extra potatoes for up to 5 days in the fridge in an airtight container.
Serving: 1 potato , Calories: 261 kcal , Carbohydrates: 38 g , Protein: 5 g , Fat: 11 g , Those with a high percentage of saturated fat in their diets 2 g , Omega-3 Fatty Acids: 1 g , Trans Fats: 8 g , Sodium: 11 mg , Potassium: 888 mg , Fiber: 3 g , Sugar: 1 g , Vitamin A: 2 IU , Vitamin C: 12 mg , Calcium: 28 mg , Iron: 2 mg , Net Carbs: 35 g

Total number of estimated servings The number of servings is approximate and will vary based on serving size.

The listed ingredients are those required for one serving, and the nutritional information shown is for that amount. Estimated macros are subject to slight variation depending on the brands and varieties of ingredients used.

The weight of one serving can be calculated by following the recipe exactly as written. Finish the recipe, then weigh it without the container and divide the total by the number of servings you want. The end result is the amount of weight in one serving.

Does wrapping potatoes in foil speed up the baking time?

In addition to keeping your baked potatoes hot for an extended period of time, aluminum foil is an effective heat conductor.

Is it common practice to prick grill-ready baked potatoes before placing them on the heat?

Yes Just like when baking potatoes in any other manner, you should prick them a few times with a fork to allow steam to escape before serving. If not, your potatoes may burst into flames.

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