Grilled Baked Potatoes

When most people think of baked potatoes they think of the oven or even the microwave. Not me. I think of grilling them. This is a wonderful side dish that is as tasty as it is easy.  Sure, it may take an hour for the potatoes to cook, but the total prep and maintenance time is maybe 3 minutes.  That’s it.  I haven’t made a baked potato in the oven or a microwave in more than a year. This is my go to method for making potatoes – grilled baked potatoes, that is.

We have all sorts of grilled potato recipes documented on this website. 

Grilled Baked Potatoes Ingredients:

potatoes
olive oil
granulated garlic or garlic powder (if you use garlic salt, omit salt below)
salt and black pepper

No amounts here.  You’ll understand in a moment.

Start out with however many potatoes you plan on cooking for the meal.  Wash them and dry them.  Now brush on some olive oil (or butter if you prefer):

Now sprinkle them on both sides with coarse salt, fresh cracked black pepper and then dust with granulated garlic to taste:

That’s it.  The potatoes are ready to be grilled.

I set up the grill for indirect grilling and placed the potatoes 3-4 inches away from being directly over the coals with the smaller ones being a little farther away than the larger ones:

How about an overhead view:

After 30 minutes on the grill between 300-320 (lid closed) I rotated the grilled baked potatoes 45 degrees or so and cooked for another 30 minutes.  That’s right.  I was going for cross hatch grill marks on the potatoes as you can see after I flipped them over:

They sort of look like Chinese characters:

I left them on the grill for about another 10 minutes and then placed them in an oven set at 200 so I could cook the rest of my meal which you can see in a future post.   Here is the potato next to a wonderfully rare Filet:

If you have the grill space, these generally take about an hour at 300 to be cooked through. I push on the potato to make sure they’re done and don’t need anymore grilling. When they are soft to the touch, they’re ready to eat.

The best is the salty, hearty skin this grilling method imparts as the drying air makes the skin outstanding, not to mention the slightly smoky flavor. I always make baked potatoes on the grill now because I love how good they come out every time.

If you have any questions about grilled baked potatoes feel free to comment below or email me.

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

See Full Bio

BBQ Grilling

Related Posts

Grilled Scallions

Grilled Melon

Pear and Goat Cheese Crostinis

Grilled Flat Iron Steak

This article was initially published on: June 9, 2009