Grilled Baked Potatoes: The Ultimate Guide to Perfect Potatoes

Grilled Baked Potatoes: the smoky, fluffy, and utterly irresistible side dish that will steal the show at your next barbecue! Forget everything you thought you knew about baked potatoes – this method elevates them to a whole new level of deliciousness. I’m going to let you in on a little secret: grilling your baked potatoes imparts a subtle, smoky flavor that you simply can’t achieve in the oven.

The humble baked potato has a long and fascinating history, dating back centuries. It was a staple food for the Incas in South America and eventually made its way to Europe and North America. While traditionally cooked in ovens or over open fires, grilling adds a modern twist to this classic dish. Think of it as a culinary evolution, taking something familiar and making it extraordinary!

What’s not to love about a perfectly cooked baked potato? The creamy, melt-in-your-mouth texture, the satisfyingly crispy skin, and the endless possibilities for toppings make it a crowd-pleaser every time. But when you grill them? Oh, my! The smoky char on the outside complements the fluffy interior beautifully. Plus, grilled baked potatoes are incredibly versatile. They pair perfectly with grilled steak, chicken, or fish, and they’re a fantastic vegetarian option when loaded with your favorite plant-based toppings. Get ready to impress your friends and family with this simple yet sensational recipe. I promise, you’ll never bake a potato the same way again!

this Recipe

Ingredients:

• 4 large russet potatoes, scrubbed clean
• 4 tablespoons olive oil, divided
• 1 teaspoon sea salt, divided
• ½ teaspoon black pepper, divided
• 8 tablespoons butter, softened, divided
• 1 cup shredded cheddar cheese, divided
• ½ cup sour cream, divided
• ½ cup cooked bacon bits, divided
• ¼ cup chopped fresh chives, divided
• Aluminum foil

Preparing the Potatoes:

1. Preheat your grill to medium heat (around 350-400°F or 175-200°C). If you’re using a charcoal grill, make sure the coals are evenly distributed.
2. While the grill is heating, prepare the potatoes. First, thoroughly scrub the potatoes under cold running water to remove any dirt or debris. A vegetable brush works best for this. Don’t peel them; the skin adds great texture and flavor.
3. Once the potatoes are clean, pat them completely dry with paper towels. This is important because it helps the olive oil adhere better and promotes crispy skin.
4. Now, it’s time to coat the potatoes with olive oil. In a small bowl, combine 2 tablespoons of olive oil, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Mix well.
5. Using your hands or a pastry brush, generously rub the olive oil mixture all over each potato, ensuring they are evenly coated. Don’t be shy; you want every part of the skin to be seasoned.
6. Next, wrap each potato individually in aluminum foil. Make sure the foil is tightly sealed around the potato to trap the steam and help them cook evenly. I usually use a double layer of foil to prevent any leaks.

Grilling the Potatoes:

1. Carefully place the wrapped potatoes directly on the preheated grill grates. Make sure they are not too close to the direct flame if you’re using a charcoal grill; you want them to bake more than char.
2. Close the grill lid and let the potatoes cook for approximately 45-60 minutes, or until they are easily pierced with a fork. The cooking time will vary depending on the size of your potatoes and the temperature of your grill.
3. To ensure even cooking, turn the potatoes every 15-20 minutes. This will help prevent any one side from burning or cooking faster than the others.
4. While the potatoes are grilling, prepare your toppings. Make sure your butter is softened, your cheese is shredded, your sour cream is ready, your bacon is cooked and crumbled, and your chives are chopped. Having everything prepped ahead of time will make the assembly process much smoother.
5. To check for doneness, carefully unwrap one of the potatoes and insert a fork into the center. If the fork slides in easily with little to no resistance, the potatoes are done. If they are still firm, rewrap them and continue grilling for another 10-15 minutes, checking again until they are tender.

Baking the Potatoes (Optional):

If you prefer a softer skin or don’t have a grill, you can bake the potatoes in the oven. Preheat your oven to 400°F (200°C). Follow steps 2-5 from “Preparing the Potatoes” section. Then, place the wrapped potatoes directly on the oven rack and bake for 1 hour to 1 hour and 15 minutes, or until they are easily pierced with a fork.

Preparing the Grilled Baked Potatoes:

1. Once the potatoes are cooked through, carefully remove them from the grill using tongs. Be careful, as they will be very hot!
2. Place the wrapped potatoes on a cutting board and let them cool slightly for a few minutes before handling them. This will prevent you from burning your fingers.
3. Carefully unwrap each potato. The steam inside will be hot, so be cautious when opening the foil.
4. Using a sharp knife, make a lengthwise slit down the center of each potato. Then, gently squeeze the ends of the potato to open it up.
5. Now, it’s time to add the butter. Place 2 tablespoons of softened butter inside each potato, allowing it to melt into the fluffy interior.
6. Next, sprinkle ¼ cup of shredded cheddar cheese over the butter in each potato.
7. Top each potato with 2 tablespoons of sour cream.
8. Sprinkle 2 tablespoons of cooked bacon bits over the sour cream in each potato.
9. Finally, garnish each potato with 1 tablespoon of chopped fresh chives.
10. Season with the remaining sea salt and black pepper to taste.

Serving Suggestions:

Serve the grilled baked potatoes immediately while they are still hot and the cheese is melted. These potatoes are delicious on their own or as a side dish to grilled steak, chicken, or ribs. You can also customize the toppings to your liking. Some other popular toppings include:

• Broccoli florets
• Chili
• Salsa
• Guacamole
• Shredded pork
• Caramelized onions
• Jalapeños
• Different types of cheese (Monterey Jack, pepper jack, etc.)

Tips and Tricks:

• For extra crispy skin, you can brush the potatoes with a mixture of olive oil and a pinch of garlic powder before grilling.
• If you’re short on time, you can partially cook the potatoes in the microwave before grilling. Microwave them for about 5-7 minutes, then wrap them in foil and grill as directed.
• To prevent the potatoes from sticking to the grill grates, you can lightly oil the grates before placing the potatoes on them.
• Don’t overcook the potatoes, as they will become dry and crumbly. The key is to cook them until they are tender but still slightly firm.
• If you have leftover grilled baked potatoes, you can store them in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.
• For a smoky flavor, add a handful of wood chips (such as hickory or mesquite) to your charcoal grill.
• Experiment with different types of potatoes. Yukon Gold potatoes are a great alternative to russet potatoes, as they have a naturally buttery flavor.
• If you’re making a large batch of grilled baked potatoes, you can keep them warm in a low oven (around 200°F or 95°C) until you’re ready to serve them.
• Consider using a meat thermometer to check the internal temperature of the potatoes. They are done when they reach an internal temperature of 210°F (99°C).

Variations:

Loaded Baked Potato Bar:

Set up a baked potato bar with a variety of toppings and let your guests customize their own potatoes. This is a great option for parties and gatherings.

Sweet Potato Version:

Substitute sweet potatoes for russet potatoes for a sweeter and more nutritious option. Sweet potatoes pair well with toppings like cinnamon, brown sugar, pecans, and marshmallows.

Garlic Herb Butter:

Instead of plain butter, make a garlic herb butter by combining softened butter with minced garlic, chopped fresh herbs (such as rosemary, thyme, and parsley), and a pinch of salt and pepper.

Spicy Baked Potato:

Add a pinch of cayenne pepper or a dash of hot sauce to the olive oil mixture for a spicy kick.

Vegan Baked Potato:

Use vegan butter, vegan cheese, and vegan sour cream to make a vegan version of this recipe. You can also top it with black beans, corn, and salsa.

Mediterranean Baked Potato:

Top the baked potato with hummus, feta cheese, olives, sun-dried tomatoes, and a drizzle of olive oil.

Mexican Baked Potato:

Top the baked potato with seasoned ground beef or shredded chicken, salsa, guacamole, sour cream, and shredded cheese.

Conclusion:

So there you have it! These Grilled Baked Potatoes are more than just a side dish; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone who loves the smoky char of the grill combined with the fluffy, comforting goodness of a baked potato. It’s simple enough for a weeknight meal, yet impressive enough to serve at your next backyard barbecue.

Why is this recipe a winner? First, the grilling process infuses the potatoes with a subtle smoky flavor that you just can’t achieve in the oven alone. Second, the initial baking ensures a perfectly cooked, fluffy interior, eliminating the risk of undercooked potatoes on the grill. And third, it’s incredibly versatile! You can customize the toppings to suit your own tastes and dietary needs.

Speaking of toppings, let’s talk serving suggestions and variations. For a classic loaded baked potato, I recommend topping them with a dollop of sour cream (or Greek yogurt for a healthier option), crispy crumbled bacon, shredded cheddar cheese, chopped green onions, and a sprinkle of salt and pepper. But don’t stop there! Get creative!

Consider these delicious variations:

* Mediterranean Grilled Baked Potatoes: Top with hummus, crumbled feta cheese, Kalamata olives, sun-dried tomatoes, and a drizzle of olive oil.
* Chili Cheese Grilled Baked Potatoes: Ladle on your favorite chili, top with shredded cheese, and a dollop of sour cream.
* BBQ Pulled Pork Grilled Baked Potatoes: Pile high with tender, smoky BBQ pulled pork and a drizzle of your favorite BBQ sauce.
* Vegetarian Fiesta Grilled Baked Potatoes: Top with black beans, corn, salsa, guacamole, and a sprinkle of cotija cheese.
* Garlic Herb Grilled Baked Potatoes: Before grilling, brush the potatoes with a mixture of melted butter, minced garlic, fresh herbs (like rosemary, thyme, and parsley), and a pinch of salt and pepper.

The possibilities are truly endless! Feel free to experiment with different toppings and flavor combinations to create your own signature Grilled Baked Potato masterpiece. You can even set up a topping bar and let your guests customize their own potatoes. It’s a fun and interactive way to elevate your next gathering.

I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s sure to become a staple in your grilling repertoire. So, fire up your grill, gather your ingredients, and get ready to experience the best baked potato you’ve ever had.

I can’t wait to hear about your experience! Please, give this recipe a try and share your photos and comments with me. Let me know what toppings you used and how you made it your own. Did you try any of the variations I suggested, or did you come up with something completely new? I’m always looking for new ideas and inspiration. Happy grilling!