Crispy Grilled Baked Potato: Summer BBQ Side Dish Perfection
Grilled Baked Potato: Baked Potatoes on the Grill
:max_bytes(150000):strip_icc()/5461056-e77b7f93fc684a3d8c74b5f51fa36eec.jpg)
Start your next barbecue session with the ultimate grilled baked potato—perfectly crispy on the outside and pillowy soft inside, this summer side dish will steal the show.
Ingredients for Perfect Grilled Baked Potato
- 2 russet potatoes
- Optional: 1 tbsp olive oil
- Optional: Coarse sea salt
Instructions: How to Grill the Best Baked Potatoes
- Preheat an outdoor grill to medium heat.
- Scrub the russet potatoes under cold water and pat dry with a kitchen towel.
- Prick each potato several times with a fork to release steam.
- Brush potatoes lightly with olive oil and sprinkle with sea salt for extra-crispy skins.
- Place the potatoes directly on the grill grates. Close the lid and grill for 45–60 minutes, rotating every 15 minutes for even cooking.
- Check doneness by inserting a fork—potatoes should be fork-tender and yielding.
- Remove from the grill and let rest 5 minutes. Slice open, fluff the interior with a fork, season to taste, and serve hot.
Nutritional Information
- Calories: 229 kcal
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 6 g
- Fat: 1 g
- Sodium: 92 mg
- Sugars: 2 g
Tips & Variations for Your Grilled Baked Potato
- Foil Method: Wrap each potato in foil for extra-moist, steaming results.
- Cheese Lover’s Hack: Add shredded cheddar or Parmesan just before serving.
- Herb Infusion: Toss fresh rosemary or thyme into the olive oil rub for an aromatic touch.
- Spicy Kick: Sprinkle smoked paprika or chili powder to amp up the flavor.
Now you’ve mastered the art of the grilled baked potato—an unbeatable BBQ side that everyone will love!
Recipe credit: Allrecipes
Baked Potatoes on the Grill
Make baked potatoes on the grill when you cook outdoors in the summer — the potatoes have perfectly crispy skins and are tender and fluffy inside.
Ingredients
Method
- Preheat an outdoor grill to medium heat.
- Scrub the russet potatoes under cold water and pat dry.
- Prick each potato several times with a fork to release steam.
- Brush potatoes with olive oil and sprinkle with sea salt for extra-crispy skins.
- Place the potatoes directly on the grill grates. Close the lid and grill for 45–60 minutes, turning every 15 minutes.
- Check doneness by inserting a fork—potatoes should be fork-tender.
- Remove from the grill and let rest for 5 minutes. Slice open, fluff with a fork, season to taste, and serve.
Tried this recipe?Let us know how it was!
