Grilling a baked potato is a simple way to get a smoky, crispy skin and a fluffy inside. If you’ve been wondering how to cook a baked potato on the grill, you’re in the right place. This method beats the oven every time for flavor and texture.
You don’t need fancy equipment or complicated steps. Just a few basic ingredients, some foil, and a hot grill. Let’s walk through everything you need to know.
Why Grill A Baked Potato?
Oven-baked potatoes are fine, but grilled ones have a unique charm. The direct heat from the coals or gas flames gives the skin a slight char and a smoky taste. Plus, you free up oven space for other dishes.
Grilling also cooks the potato evenly if you use indirect heat. The inside becomes tender and steamy, perfect for loading with butter, sour cream, or cheese.
How To Cook A Baked Potato On The Grill
Grilling a baked potato involves wrapping it in foil and cooking over indirect heat for about forty minutes. But there are a few tricks to get it just right. Follow these steps for the best results.
Choose The Right Potato
Not all potatoes are equal for baking. Russet potatoes are the gold standard. They have a high starch content, which makes the inside light and fluffy. Yukon Golds work too, but they are denser and creamier.
- Russet: Best for classic baked potato texture
- Yukon Gold: Creamier, less fluffy
- Red or new potatoes: Not ideal for baking
Prep The Potato Properly
Start by scrubbing the potatoes clean. You want the skin to be free of dirt. Pat them dry with a towel. Then, poke several holes all over each potato with a fork. This lets steam escape and prevents explosions on the grill.
Next, rub the potatoes with a little oil. Olive oil or vegetable oil works fine. This helps the skin crisp up and prevents it from sticking to the foil. Season generously with salt and pepper. You can also add garlic powder or paprika for extra flavor.
Wrap In Foil
Take a sheet of heavy-duty aluminum foil large enough to wrap each potato completely. Place the potato in the center and fold the foil over. Crimp the edges to seal it tight. Make sure there are no openings. The foil traps steam and cooks the potato from the inside.
Some people skip the foil and cook potatoes directly on the grate. That works too, but the skin gets very crispy and the inside may dry out. Foil ensures a softer, more traditional baked potato texture.
Set Up The Grill For Indirect Heat
Indirect heat is key for even cooking. If you place potatoes directly over the flames, the outside will burn before the inside is done.
- Gas grill: Turn on one or two burners, leave the others off. Place potatoes on the unlit side.
- Charcoal grill: Arrange coals on one side. Put potatoes on the opposite side.
Preheat the grill to about 400°F to 425°F. You want a steady medium heat. Too hot, and the foil may scorch. Too cool, and the potatoes take forever.
Grill The Potatoes
Place the foil-wrapped potatoes on the cooler side of the grill. Close the lid. Cook for 40 to 60 minutes, depending on size. Flip them halfway through for even cooking.
How do you know when they’re done? Unwrap one carefully (watch for steam) and poke it with a fork. It should slide in easily with no resistance. The internal temperature should be around 205°F to 210°F.
Let Them Rest
Once done, remove the potatoes from the grill. Let them rest in the foil for 5 to 10 minutes. This allows the steam to redistribute inside, making the flesh fluffier.
Tips For Extra Crispy Skin
If you prefer a crunchier skin, try this method. After the potatoes are cooked through, remove the foil and place them directly on the grill grates for 5 to 10 minutes. Turn them occasionally. The skin will crisp up and get a nice char.
Another trick: brush the skin with melted butter before the final sear. It adds flavor and helps browning.
Flavor Variations To Try
Plain baked potatoes are great, but you can easily jazz them up. Here are a few ideas.
Garlic And Herb
Mix minced garlic, dried rosemary, and thyme into the oil before rubbing the potatoes. The herbs infuse the skin as it cooks.
Spicy Chipotle
Add chipotle powder or smoked paprika to the seasoning. Top with a dollop of sour cream and fresh cilantro after grilling.
Cheesy Bacon
After the potato is done, split it open and stuff with shredded cheddar, crumbled bacon, and green onions. Return to the grill for a few minutes to melt the cheese.
Common Mistakes To Avoid
Even simple recipes can go wrong. Here are pitfalls to watch for.
- Not poking holes: Potatoes can explode from steam buildup. Always poke them.
- Using too high heat: Direct high heat burns the foil and chars the potato unevenly.
- Skipping the flip: Without flipping, one side gets overcooked.
- Overwrapping: Too many layers of foil slow down cooking. One layer is enough.
- Cutting corners with oil: Oil helps the skin crisp. Don’t skip it.
How Long Does It Take?
Cooking time varies based on potato size and grill temperature. Here’s a rough guide.
- Small potatoes (4-5 oz): 35 to 45 minutes
- Medium potatoes (6-8 oz): 45 to 55 minutes
- Large potatoes (10+ oz): 55 to 70 minutes
Always check for doneness with a fork. Time is an estimate, not a guarantee.
Can You Grill Potatoes Without Foil?
Yes, you can. Some people prefer the texture of potatoes cooked directly on the grate. The skin gets very crispy and charred. The inside may be a bit drier, but it’s still tasty.
To do this, oil and season the potatoes well. Place them directly on the grill over indirect heat. Cook for about 45 to 60 minutes, turning every 15 minutes. The skin will darken and blister. Test with a fork for doneness.
This method works best for smaller potatoes. Large ones may burn on the outside before the center is soft.
What To Serve With Grilled Baked Potatoes
Grilled baked potatoes are a versatile side dish. They pair well with almost anything off the grill.
- Steak or burgers
- Grilled chicken or fish
- Barbecue ribs or pulled pork
- Grilled vegetables
You can also make them the star of a meal by loading them with toppings like chili, cheese, or pulled chicken.
Storing And Reheating Leftovers
If you have leftover grilled baked potatoes, store them in the fridge. Keep them in the foil or transfer to an airtight container. They last up to 4 days.
To reheat, unwrap the potato and place it on a baking sheet in a 350°F oven for 10 to 15 minutes. Or microwave it for 2 to 3 minutes. The oven gives a better texture.
You can also reheat them on the grill. Just wrap in foil again and warm over indirect heat for 10 minutes.
Frequently Asked Questions
Can I use sweet potatoes instead of russet?
Yes, sweet potatoes work great on the grill. They cook faster, so check them after 30 minutes. The skin gets caramelized and delicious.
Do I need to soak potatoes before grilling?
No, soaking is for french fries or wedges. For whole baked potatoes, just wash and dry them.
What if my potatoes are not done after 40 minutes?
That’s normal. Every grill is different. Just continue cooking, checking every 10 minutes, until fork-tender.
Can I grill potatoes in a cast iron skillet?
Yes, you can. Place the skillet on the grill and cook the potatoes inside. This works well for smaller potatoes or potato halves.
Is it safe to eat the skin?
Absolutely. The skin is full of fiber and nutrients. Just make sure it’s clean and cooked through.
Final Thoughts
Now you know exactly how to cook a baked potato on the grill. It’s a simple, rewarding technique that adds smoky flavor to a classic side. Whether you use foil or go bare, the results are worth the effort.
Next time you fire up the grill, throw on a few potatoes. They’ll be ready about the same time as your main dish. Just remember to poke holes, use indirect heat, and be patient. Your taste buds will thank you.
Try different seasonings and toppings to make it your own. Grilled baked potatoes are forgiving and easy to customize. Happy grilling!