Firing up the grill? You'll love this summer potato recipe. Grilled baked potatoes are the perfect side for grilled meats, veggies and fruits. (If you haven't jumped on the fruit grilling bandwagon, what are you waiting for?)
This foil packet potato method creates salty, crispy skin and soft, fluffy insides to die for. Add your favorite toppings and you've got the perfect loaded baked potato. These are also great as campfire potatoes. Just place them on a rack and you can cook them directly over the fire.
Don't feel like firing up the grill? Baked potatoes are just as amazing in the oven (or convection oven), crock pot and in a toaster oven. And, if you're in a hurry, you can bake potatoes in an air fryer, instant pot or microwave for faster results.
INGREDIENTS
Just 3 simple ingredients are all you need to make these delicious baked potatoes. For exact amounts, see the full recipe:
- Potatoes: Russet potatoes (also called Idaho potatoes) are best for baking because they are low in moisture and have a thick skin that puffs and crisps nicely.
- Vegetable Oil: Use a neutral oil such as vegetable oil or avocado olive oil.
- Coarse Salt: Kosher salt or sea salt are great options that will give your potato skins a little crunch, or use what you have on hand. Just don't skip the salt!
SERVING SUGGESTIONS
Enjoy this great recipe as a great addition to a full meal with these other recipes:
- Easy Chili – Hearty beef chili with beans, tomatoes and the perfect amount of spice.
- Red Wine Sangria – This refreshing and sweet drink that can be made with or without alcohol.
- Italian Salad with Homemade Dressing – A fresh and easy Italian salad that's full of zing.
- Cherry Cheesecake Hand Pies - If you love all things cherry, then you are going to love these air fryer turnovers.
FULLY LOADED GRILLED BAKED POTATOES
Baked potatoes are a great meal all by themselves, plus they're vegetarian and gluten free (bonus!). Gather some toppings and you've got a baked potato bar that everyone in your family will enjoy. Here are some of our favorite flavor combos:
- Loaded Classic – Cheddar cheese, dollop of sour cream, green onions and bacon bits (optional).
- Loaded Chili – Easy chili, cheddar cheese, sour cream, green onions and/or avocado.
- Broccoli Cheddar – Parmesan roasted broccoli and melted cheddar cheese.
- Southwestern – Pico de gallo, corn, black beans, cheese, sour cream, cilantro, avocado (or guacamole).
- Lox - Smoked salmon, chives, cream cheese
- Fajita - Fajita chicken, bell peppers, onion, cilantro lime sour cream and shredded cheese
- Goat Cheese and Herbs - Mix together goat cheese, olive oil, parsley, shallots and lemon zest.
INSTRUCTIONS
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
TOOLS AND SUPPLIES NEEDED:
- cutting board
- paring knife
- fork
- basting brush
FIRE UP YOUR GRILL: Preheat grill to medium high heat.
WASH SPUDS: Scrub potatoes to get all dirt off the skin of the potato. Pat dry.
KITCHEN TIP
Russet or Idaho potatoes are best for baking because they are low in moisture and have a thick skin that puffs and crisps nicely.
POKE POTATOES: Poke potatoes 6-8 times with a fork to vent the potato.
ADD OIL AND SALT: Brush oil on the outside of each potato. Sprinkle the potato with coarse salt. Use your hands to make sure the salt is rubbed on and isn’t falling off.
KITCHEN TIP
When you’re sprinkling salt, you can also sprinkle any other seasoning you like on your potatoes. Consider pepper or garlic powder.
WRAP POTATOES: Place potatoes on the grill rack. Close the cover, if possible. Bake for 45 minutes, turning with tongs every 5-10 minutes.
KITCHEN TIP
You can cook these over a campfire as well if you have a rack to set them on.
CHECK DONENESS: Check potato by piercing through the foil and potato with a fork. If the potato is done, the fork will insert easily into the center of the potato. If it is still a little firm, cook for longer, checking every 5 minutes. The length of cooking time will depend on the size of the potato and the heat of the grill.
LET COOL: Remove from grill. Let cool for 10-15 minutes before handling.
STORAGE TIPS
Refrigerate: Got leftovers? Grilled baked potatoes can be stored in the refrigerator in an airtight container for up to 3 days. While the skin may not be as crispy, they will still taste just as good.
Freeze: You can freeze baked potatoes for up to a month. Before freezing, make sure your potatoes are fully cooled and don't contain any toppings. Wrap them in foil or plastic wrap, ensuring no part of the potato is exposed to air. Place in a sealed freezer bag without any excess air.
Defrosting: Thaw in the refrigerator overnight or, for faster results, thaw in the microwave.
RELATED RECIPES
FREQUENTLY ASKED QUESTIONS
Preheat your grill to a high heat, approximately 400ºF, and cook baked potatoes for 45 minutes to one hour to get the best texture inside and the crispiest skin on the outside.
On the grill, we recommend cooking your potatoes in foil to protect the skins from charring.
Depending on the size, 45 minutes to 1 hour at 400˚ should be enough time to make your potatoes fluffy and steamy inside with crispy skin outside.
Yes, however, sweet potatoes have a slightly different cooking time, depending on the size and type of potatoes.
Equipment
Ingredients
- 4 potatoes
- 2 tablespoon vegetable oil - (or avocado)
- 2 tablespoon coarse salt
Instructions
- Preheat grill to medium high heat.
Scrub potatoes to get all dirt off the skin of the potato. Pat dry.
Poke potatoes 6-8 times with a fork to vent the potato.
Brush oil on the outside of each potato.
Sprinkle the potato with coarse salt. Use your hands to make sure the salt is rubbed on and isn’t falling off.
Wrap potatoes in foil and place potatoes on the grill rack. Close the cover, if possible.- Bake for 45 minutes, turning with tongs every 5-10 minutes.
- Check potato by piercing through the foil and potato with a fork. If the potato is done, the fork will insert easily into the center of the potato. If it is still a little firm, cook for longer, checking every 5 minutes. The length of cooking time will depend on the size of the potato and the heat of the grill.
- Remove from grill. Let cool for 10-15 minutes before handling.
Once cooked, make a large slice down the center of the potato and fluff up the center of the potato a little. Add toppings that melt first, like butter or cheese. Then add more toppings like sour cream, chives, bacon or any of your other favorite toppings.
Notes
- You can cook these over a campfire as well if you have a rack to set them on.
- When you’re sprinkling salt, you can also sprinkle any other seasoning you like on your potatoes. Consider pepper or garlic powder.
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