Baked Potatoes on the grill are the perfect solution when you’re craving one but it’s too hot outside to turn the oven on.
Grilling your baked potato is completely hands off and results in a perfectly flavorful and fluffy baked potato. It’s also perfect if you want to grill a steak and make a baked potato to go with it.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Prepping Potatoes For The Grill
I like to use Russet potatoes for my baked potatoes, look for similar sized ones so that they are ready at the same time. Poke each potato with a fork a few times and coat them with olive oil, salt, and pepper.
Yes, you should use aluminum foil when grilling your potatoes. The foil helps keep the steam and heat inside the potato to cook it through completely. We recommend using heavy duty or grill foil so it doesn’t rip when placed on the grill or when you use tongs to flip them over.
As an added bonus, the foil keeps the potatoes warm if they are ready before the rest of your meal.
Indirect Or Direct Heat On The Grill?
Wrap the potatoes in foil and place them on the indirect heat side of your grill. Grilling with indirect heat means you’re cooking on the cooler side of your grill rather than over the flame or heat source. This will ensure the inside is slowly cooked without over cooking it and drying it out.
To finish the potatoes, unwrap the potatoes from the foil and put them on direct heat to help crisp up the skin as well as give it a great BBQ flavor.
How Long To Grill Baked Potatoes?
This really depends how high your grill temperature is but I get the best results with the grill set at 350°F for 1 hour over indirect heat. This helps it cook slowly so the entire potato is cooked, resulting in a fluffy middle.
You’ll want to be sure to finish the potato over direct heat to get the skin crispy.
Quicker Baked Potatoes
You can try out this great Air Fryer Baked Potato recipe that takes just a fraction of the time.
Another option is to actually microwave the potato to cook it, at least partially. Then, you can finish baking it on the grill. Or cook it completely in the microwave, cut it in half, and finish it off with oil, salt, and pepper then place it directly over the heat to crisp the skin as your meat finishes to give it that BBQ flavor.
How Can You Tell The Potato Is Done?
Use a fork or a steak knife and stick it through the thickest part of the potato. If it’s easy to get to the center of the potato with very little resistance, you’re all set. If it takes a little effort or you can’t get to the middle of the potato, you’ll want to cook it a bit longer until it’s fork tender.
An instant read thermometer is a great tool to use to determine this as well! You’re shooting for an internal temperature in the middle of the potato around 210°F for it to be completely done.
Then it’s time to add your toppings and enjoy! You can stick with some butter if you’d like, but I’m a big fan of adding shredded cheese, sour cream, and chives to mine.Print
- 4 russet potatoes
- 4 Tbsp. olive oil
- Salt, to taste
- Pepper, to taste
- Butter, to serve
- Preheat the grill to a medium-low heat, around 350°F.
- Prepare the potatoes by poking each with a fork 5-6 times, drizzling with 1 tablespoon of olive oil, and sprinkling salt and pepper on top. Make sure the whole potato is covered.
- Wrap each with foil.
- Bake for 1 hour, flipping once halfway through.
- Unwrap each potato and put directly on the grill for about 10 minutes to crisp up the outside.
- Carefully cut in half lengthwise and serve with butter.
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