Easy Grilled Baked Potatoes Recipe

This is how I make “baked” potatoes on the grill—big salty skins, fluffy insides, and that little kiss of smoky flavor that makes you wonder why we ever turned the oven on in July. It’s hands-off cooking at its finest: rub, salt, toss on the grill, walk away, come back to buttery perfection. They’re inexpensive, they feed a crowd, and you can turn them into dinner with whatever toppings are hanging around.

My husband would eat these every week if I let him. He calls the crispy, salty skins “the good part” and then does that thing where he pretends he’s leaving me half… but somehow there’s just potato dust left. Our kiddo calls them pocket pillows and loads his with butter until it looks like a science experiment. We’ve brought them to tailgates wrapped in foil, pulled them out at 10 pm with chili on top, and honestly? It’s become our lazy-night magic trick.

How to Make It

Okay, grab four big russet potatoes—the dusty, starchy kind that get fluffy inside. Scrub them like they’ve been playing in the mud (because they have), pat them dry, and poke them a few times with a fork so they don’t do the potato-pop on your grill. Rub with olive oil and shower them in kosher salt. Like… don’t be shy. The salt basically turns the skin into a crunchy jacket.

Heat your grill to medium-high (about 425–450°F) and set it up for two zones—one side hotter, one side cooler. Pop the potatoes on the cooler side, lid closed, and just let them hang out for 50–60 minutes. Turn once halfway. If you’re in a rush, microwave each potato for 5–6 minutes first, then finish on the grill for 25–30 minutes. No judgment. We’re feeding people, not running a test kitchen.

They’re done when they give easily when you squeeze them with tongs or hit around 205–210°F in the center. For extra crispy skins, slide them over to direct heat for 1–2 minutes per side at the end. Rest a couple minutes, split open, fluff with a fork, butter-sour-cream-chives-bacon—you know the drill. If you want garlic-buttery magic, melt a little butter with garlic powder and brush the skins. You’re welcome.

✔Ingredient Notes

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– Russet potatoes: The starchy ones. Fluffy centers, crispy skins. Yukon Golds taste great too—just a bit creamier and cook a little faster.
– Olive oil: Helps the salt stick and the skins crisp. Avocado oil works; butter is tasty but burns faster over high heat.
– Kosher salt: Big grains = big crunch. Table salt will work, just use less.
– Black pepper: I add it after grilling so it doesn’t burn. Learned that the hard, smoky way.
– Garlic powder: Mix with melted butter and brush on at the end. Don’t add it early or it scorches.
– Foil (optional): Foil gives you ultra-steamy, tender potatoes. No foil = crisper skin. I do foil for transporting to parties, naked for date-night crispy.
– Butter, sour cream, chives, bacon: The classics. Greek yogurt is a great swap if that’s what’s in the fridge.

✔Recipe Steps

1. Preheat grill to 425–450°F and set up two zones (one direct, one indirect).
2. Scrub potatoes, dry well, and poke each 6–8 times with a fork.
3. Rub with olive oil and coat generously with kosher salt.
4. Place on the indirect side (or wrap in foil first, if you like softer skins).
5. Grill 50–60 minutes, turning once, until tender when squeezed or 205–210°F inside.
6. Move to direct heat 1–2 minutes per side to crisp skins, rest 2 minutes, then split, fluff, and load with toppings.

What to Serve It With

– Anything off the grill: burgers, steak, BBQ chicken, salmon, sausage.
– A big pot of chili or pulled pork piled right on top.
– Fresh sides: simple salad, charred corn, grilled asparagus.
– Sauces: chimichurri, garlicky yogurt, ranch, or a drizzle of hot honey if you’re fun like that.

✔Tips & Mistakes

– Don’t skip the poke. A potato explosion is dramatic… and messy.
– Salt like you mean it. The skin is a snack on its own if you do it right.
– Use two-zone heat. Direct heat the whole time = scorched jackets, raw middles.
– Internal temp matters. 205–210°F = fluffy perfection.
– In a hurry? Microwave first, then finish on the grill for flavor and texture.
– Want softer skins? Foil wrap. Want crispy skins? Grill them naked.
– Let them rest a couple minutes before splitting so the steam settles.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
– Fridge: Wrap individually and refrigerate up to 4 days.
– Reheat: Oven at 400°F for 10–15 minutes, air fryer at 375°F for 6–8 minutes, or microwave 1–2 minutes if you’re starving.
– Real talk: Cold leftover potatoes are weirdly good. Slice and eat with salt, or cube and crisp in a skillet for breakfast hash with eggs. If you want to freeze, scoop the insides and make twice-baked filling—whole potatoes can get a bit mealy after freezing.

✔Variations and Substitutions

– Garlic-Parmesan: Brush with garlic butter and shower with grated parm right after grilling.
– Ranchy: Sprinkle ranch seasoning before grilling or mix it into sour cream.
– Chili Cheese: Split and fill with hot chili, cheddar, and scallions.
– Herb vibes: Finish with olive oil, lemon zest, parsley, and flaky salt.
– Dairy-free: Use olive oil or vegan butter, and coconut yogurt or cashew cream instead of sour cream.
– Sweet potatoes: Same method, 35–50 minutes depending on size; they cook faster and caramelize beautifully.
– No russets? Yukon Golds work; they’re creamier, cook 5–10 minutes quicker, and the skins are thinner.
– Topping swaps: Greek yogurt ↔ sour cream, scallions ↔ chives, smoked paprika ↔ chili powder, tamari ↔ soy sauce if you’re doing a savory drizzle.

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Easy Grilled Baked Potatoes Recipe

Crispy-skinned, fluffy-centered grilled baked potatoes made right on the grill with simple seasoning and classic toppings.

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb russet potatoes about 4 medium
• ▢ 2 tbsp olive oil
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp dried rosemary optional
• ▢ 2 tbsp unsalted butter for serving
• ▢ 0.5 cup sour cream for serving
• ▢ 0.25 cup shredded cheddar cheese for serving
• ▢ 2 tbsp fresh chives finely chopped, for serving

Instructions

Preparation Steps

• Preheat grill to medium-high heat (about 400 F). Clean and oil the grates.
• Scrub potatoes well and pat dry. Pierce each potato 6 to 8 times with a fork.
• In a small bowl, mix olive oil, salt, pepper, garlic powder, and dried rosemary.
• Rub the potatoes all over with the seasoned oil to coat evenly.
• Wrap each potato tightly in heavy-duty foil.
• Place potatoes on the grill over indirect heat. Close the lid and cook for 45 to 60 minutes, turning every 15 minutes, until very tender.
• Check doneness: a skewer should slide through easily, or internal temperature should reach about 205 F.
• Carefully remove foil, split potatoes, and fluff the insides with a fork. Top with butter, sour cream, cheddar, and chives. Season to taste and serve hot.

Notes

For extra-crispy skins, unwrap during the last 5 minutes and grill over direct heat, turning often. Yukon Gold potatoes also work well. Add crumbled bacon or smoked paprika for a flavor boost.