How To Cook A Baked Potato On Grill

ByLily

Cooking a baked potato on the grill takes longer than you think, but the crispy skin is worth the wait. If you want to know how to cook a baked potato on grill, the method is simple but it does require patience and a little bit of attention.

You don’t need foil if you want that nice, crunchy outside. In fact, foil steams the potato and makes the skin soft. So skip the foil and let the dry heat do its job.

Why Grill Baked Potatoes Instead Of Oven Baking

A grill gives you a smoky flavor that an oven just can’t match. The high heat also crisps the skin better. Plus, if you’re already grilling steaks or chicken, you save energy by not heating up the kitchen.

The main downside is time. A grill baked potato can take 45 to 60 minutes depending on size and temperature. But its a trade-off most people are happy to make.

How To Cook A Baked Potato On Grill

Here is the exact process. Follow these steps and you’ll get a fluffy inside with a salty, crispy outside.

What You Will Need

  • Russet potatoes (one per person)
  • Olive oil or melted butter
  • Kosher salt or sea salt
  • Black pepper
  • Aluminum foil (optional, for resting)
  • Tongs
  • Instant-read thermometer (optional but helpful)

Step 1: Prep The Potatoes

Scrub the potatoes under cold water. Pat them dry with a clean towel. Any moisture on the skin will steam the potato instead of crisping it.

Poke each potato 4 to 6 times with a fork. This lets steam escape so the potato doesn’t burst.

Step 2: Season Generously

Rub each potato with a thin layer of olive oil. Then sprinkle salt all over. Use more salt than you think you need. The skin absorbs it and becomes flavorful.

Add a little black pepper if you like. You can also add garlic powder or dried herbs, but keep it simple for your first try.

Step 3: Set Up Your Grill

Preheat your grill to medium-high heat, around 400°F to 425°F. If you use a gas grill, turn on all burners and close the lid for 10 minutes.

For a charcoal grill, light the coals and wait until they are covered with gray ash. Push them to one side for indirect cooking.

Step 4: Grill Directly First

Place the potatoes directly over the heat for 3 to 4 minutes per side. This chars the skin slightly and starts the crisping process. Use tongs to flip them.

Don’t walk away during this step. The skin can burn fast if the heat is too high.

Step 5: Move To Indirect Heat

After the direct sear, move the potatoes to the cooler side of the grill. Close the lid. Cook for 40 to 50 minutes, turning every 15 minutes.

If you use a gas grill, turn off the burner under the potatoes but keep the other burners on. This creates an oven-like environment.

Step 6: Check For Doneness

A baked potato is done when a fork slides in with no resistance. The internal temperature should be around 210°F. If it’s still firm, keep grilling and check every 5 minutes.

Small potatoes might finish in 35 minutes. Large ones can take over an hour. Size matters more than anything else.

Step 7: Rest And Serve

Take the potatoes off the grill. Let them sit for 5 minutes. This allows the inside to finish steaming and become fluffy.

Slice open the top with a knife. Push the ends toward the center to open it up. Add butter, sour cream, cheese, chives, or whatever you like.

Common Mistakes To Avoid

  • Wrapping in foil the whole time. This steams the potato and ruins the skin.
  • Using high heat for the entire cook. The outside burns before the inside cooks.
  • Not poking holes. The potato can explode and make a mess.
  • Rushing the cook. A firm potato is not a baked potato.
  • Skipping the oil and salt. This is what makes the skin taste great.

Tips For Better Results

Choose The Right Potato

Russet potatoes are the best choice. They have high starch and low moisture, which gives you a fluffy interior. Yukon golds work too but they are creamier and less fluffy.

Use A Thermometer

Guessing doneness is hard. A cheap instant-read thermometer takes the guesswork out. Stick it into the center of the potato. When it reads 210°F, you’re done.

Keep The Lid Closed

Every time you open the grill, you lose heat. Resist the urge to peek. Open only when you need to flip or check temperature.

Oil The Grates

Before placing the potatoes, brush the grill grates with oil. This prevents sticking and makes flipping easier. A clean, oiled grate is your friend.

Serving Ideas

A grilled baked potato can be a side dish or a full meal. Here are some topping combos that work well:

  • Butter, salt, and black pepper (classic)
  • Sour cream, bacon bits, and chives
  • Chili and shredded cheddar
  • Broccoli and melted cheese sauce
  • Pulled pork and barbecue sauce

You can also cut the potato in half after cooking and grill the cut side for 2 minutes. This adds extra crunch and looks great on the plate.

Can You Make These Ahead Of Time

Yes. You can par-cook the potatoes in the microwave for 5 minutes, then finish them on the grill. This cuts the grill time to about 15 to 20 minutes. The skin won’t be quite as crispy, but it’s a good shortcut when you’re short on time.

You can also fully bake them on the grill, cool them, and reheat later. Reheat on the grill over indirect heat for 10 minutes. Avoid the microwave for reheating because it makes the skin soggy.

Final Thoughts

Grilling a baked potato is not complicated. It just takes time and a little attention. Skip the foil, use enough salt, and keep the heat steady. The result is a potato with a crackly skin and a soft, steamy center. Once you try it this way, you might not go back to the oven.

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