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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Servings:
Ingredients
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.