Grilled Baked Potato Recipes

This is my go-to grilled baked potato recipe — smoky, charred skins with fluffy insides and all the messy toppings you secretly want for dinner. We take regular baking-potato comfort and shove it onto the grill for a little crunchy theater, then pile on butter, cheese, herbs, whatever-you-want. It’s simple, crowd-pleasing, and feels like a treat without requiring eight steps or special tools.

My husband calls these “campfire steaks of the potato world,” which is dramatic but also accurate. The kids love scraping the skins clean and arguing over whose potato has the most cheese. Once, I forgot to wrap one properly and it got that perfect extra-crispy edge—now I do it on purpose. This has become our lazy-weekend staple when we want something cozy but not boring.

Kitchen Talk

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I’ve eaten badly wrapped potatoes and magnificently wrapped ones. Lesson learned: a little bit of oil and salt on the skin goes a long way, and don’t be afraid to let the grill do the heavy lifting. I once tried to “speed roast” teeny potatoes straight on the grates and ended up with a pan of sad, half-cooked rocks — so I learned to stab them for steam escape and give them indirect heat. Also, if you’re grilling in wind/rain, pop them on the cooler side of the grill and pretend it’s artisan smoke.

Shopping Tips

– Vegetables: Choose starchy potatoes like Russets or Yukon Golds for that fluffy inside; avoid new potatoes if you want the classic bake texture.
– Fats & Oils: Use neutral oil (canola, avocado) or olive oil to coat skins — helps them brown and prevents sticking.
– Cheese: Sharp cheddar melts beautifully, but a sprinkle of Parmesan adds a salty, crisp finish if you broil briefly.
– Spices: Keep kosher salt and cracked black pepper on hand; smoked paprika or garlic powder are easy upgrades.
– Fresh Herbs: Chives and parsley brighten the heavy potato — buy them fresh and chop just before serving.

Prep Ahead Ideas

– Scrub and dry the potatoes a day ahead, then rub with oil and salt and store in a paper bag in the fridge so they’re grill-ready.
– Make any chunky toppings (bacon bits, chili, sautéed mushrooms) the day before and refrigerate in airtight containers.
– Keep shredded cheese in a resealable bag and chopped herbs in a small jar of water in the fridge to stay fresh longer.
– On busy nights, pre-slice toppings like green onions or cook bacon in advance — assembly becomes five minutes.

✔Time-Saving Tricks

– Par-cook in the microwave for 5–6 minutes to cut grill time in half; finish on the grill for that smoky crisp.
– Use a foil tent or heavy-duty foil wrap to keep heat even and speed cooking if you’ve got a crowd.
– Reheat leftovers under the broiler or back on the grill to restore crispiness instead of nuking soggy skin.
– Shortcuts: store-bought chili or rotisserie chicken make awesome speedy toppings.

✔Common Mistakes

– Not poking holes: I once blew a potato’s top like a little steam volcano — stab them a few times first.
– Overcrowding the grill: crowding gives uneven cook and sad soggy patches; give each potato elbow room.
– Skipping oil and salt on the skin: you’ll end up with dull, chewy skin instead of golden crisp.
– Topping too early: put delicate toppings like herbs and sour cream on after removing from heat, or they wilt and go sad.

What to Serve It With

– A big, peppery arugula salad dressed with lemon vinaigrette for freshness.
– Grilled sausages or burgers — these potatoes play great sidekick.
– Steamed green beans tossed with butter and almonds.
– Coleslaw for crunch and a little tang.

✔Tips & Mistakes

– Use medium-high heat and indirect cooking for even doneness.
– If the skin is burning before the inside is cooked, move potatoes to a cooler zone or lower the heat.
– Salt the skin generously — it’s where the flavor lives.
– If a potato splits, that’s fine — just load the gap with butter and call it rustic.

✔Storage Tips

Leftovers keep in the fridge for 3–4 days in an airtight container. Reheat under the broiler or on the grill to re-crisp skins; microwaving works but the skin gets floppy. Cold potato for breakfast? Totally fine — slice, fry in butter, and top with an egg. No shame.

✔Variations and Substitutions

– Want lower fat? Skip the butter and use a drizzle of olive oil and a sprinkle of nutritional yeast for savory bite.
– Short on time: microwave then grill for finish. Long on time: slow-roast in foil for extra creamy insides.
– Swap toppings freely: pulled pork, salsa and avocado, Greek yogurt and za’atar, or smoky baked beans — all great.
– Not a fan of Russets? Yukon Golds are creamier and take less time, though the skin won’t get quite as craggy.

Frequently Asked Questions

Grilled Baked Potato Recipes

Crisp-skinned, fluffy-centered potatoes baked on the grill, then loaded with butter, cheddar, sour cream, chives, and bacon.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 2.25 lb russet potatoes about 4 medium
• ▢ 2.5 tbsp olive oil
• ▢ 1.25 tsp kosher salt
• ▢ 0.5 tsp ground black pepper
• ▢ 0.75 tsp garlic powder
• ▢ 0.5 tsp smoked paprika
• ▢ 3.5 tbsp unsalted butter cut into pats
• ▢ 0.5 cup sour cream
• ▢ 0.75 cup shredded sharp cheddar
• ▢ 0.25 cup fresh chives thinly sliced
• ▢ 3 oz cooked bacon crumbled; optional

Instructions

Preparation Steps

• Preheat grill to medium heat, about 375–400°F, for indirect cooking.
• Scrub potatoes and dry well. Pierce each potato several times with a fork.
• Toss potatoes with olive oil, salt, pepper, garlic powder, and paprika to coat evenly.
• Wrap each potato tightly in heavy-duty foil, sealing the seams well.
• Place potatoes over indirect heat. Close lid and grill 50–65 minutes, turning halfway.
• Check doneness by sliding a skewer through the center; it should glide easily.
• Unwrap and move to direct heat for 3–5 minutes to crisp the skins, if desired.
• Split potatoes, fluff with a fork, and top with butter, cheddar, sour cream, chives, and bacon.

Notes

Swap cheddar for pepper jack and add a pinch of chili powder for heat. Leftovers keep 3 days refrigerated; reheat in a 400°F oven until hot and crisp, or cube and pan-fry for breakfast potatoes.

This recipe is an original creation inspired by classic Grilled Baked Potato Recipes flavors. All ingredient ratios and instructions are independently developed.