How To Cook Baked Potatoes On The Grill

ByLily

Grilled baked potatoes take on a smoky char on the outside while staying soft and fluffy within. If you want to know how to cook baked potatoes on the grill, the process is simpler than you might think. You only need potatoes, oil, salt, and a hot grill.

This guide walks you through every step. You will learn the right temperature, timing, and wrapping methods. By the end, you will have a reliable recipe you can repeat all summer.

Why Grill Baked Potatoes Instead Of Using The Oven

A grill adds flavor an oven simply cannot match. The closed lid traps smoke, which seeps into the skin. That smoke gives the potato a subtle, savory depth.

Grilling also keeps your kitchen cool. On a hot day, that matters. You avoid heating the whole house just for a side dish.

And cleanup is easy. Foil does most of the work. You toss it when you are done.

How To Cook Baked Potatoes On The Grill

Here is the full method, from picking potatoes to pulling them off the grate. Follow these steps in order and you will get consistent results every time.

Choosing The Right Potatoes

Russet potatoes work best for baking. They have thick skin and a high starch content. That starch turns fluffy when cooked through.

Look for potatoes that are firm and free of soft spots. Avoid any with green patches or sprouts. Medium to large sizes cook more evenly than giant ones.

You can also use sweet potatoes with this same method. Just add a few extra minutes of cook time.

Prepping The Potatoes

Start by scrubbing each potato under cold water. Use a vegetable brush to remove dirt from the skin.

Dry them well with a clean towel. Wet skin steams instead of crisping, so do not skip this step.

Next, poke each potato several times with a fork. This lets steam escape. Without holes, a potato can burst open on the grill.

Rub the skin with a thin layer of olive oil. Then sprinkle on coarse salt and black pepper. The oil helps the skin crisp and keeps the salt in place.

Wrapping Options: Foil Or Direct

You have two main choices here. Each gives a slightly different result.

  • Foil wrapped: Softer skin, moister flesh, and faster cooking. Best for beginners.
  • Unwrapped: Crispier, charred skin with a stronger smoky taste. Best for experienced grillers.

If you wrap, use heavy duty foil. Prick the foil once or twice so steam can vent.

Setting Up Your Grill

Heat your grill to medium high, around 400 degrees Fahrenheit. If you use a gas grill, close the lid and let it preheat for ten minutes.

For a charcoal grill, build a two zone fire. Put coals on one side and leave the other side empty. Cook the potatoes over indirect heat.

Clean the grates and brush them with oil. This stops the potatoes from sticking.

Grilling Times And Temperatures

Place the potatoes on the cooler side of the grill. Close the lid. Let them cook without flipping for the first 30 minutes.

Then turn them every 15 minutes. This helps them cook evenly on all sides.

Total cook time depends on size and method:

  • Foil wrapped, medium potatoes: 45 to 60 minutes
  • Unwrapped, medium potatoes: 60 to 75 minutes
  • Large potatoes: add 15 to 20 minutes

Keep the lid closed as much as possible. Every time you open it, heat escapes and the cook time grows.

How To Tell When They Are Done

Do not rely on time alone. Always test the potato before pulling it off.

Squeeze it gently with tongs. A done potato gives way easily and feels soft in the middle.

You can also slide a skewer or thin knife into the center. It should go in with almost no resistance.

If the potato still feels firm, close the lid and check again in ten minutes.

Serving Ideas

Let the potatoes rest for five minutes before opening them. The steam inside finishes the cooking.

Slice a deep cross on top and push the ends inward. This opens the potato without mashing it.

Add butter first so it melts into the flesh. Then load it up however you like:

  • Sour cream and chives
  • Shredded cheddar and bacon bits
  • Chili and green onions
  • Salt, pepper, and a drizzle of olive oil

Common Mistakes To Avoid

Most failed grilled potatoes come from a few simple errors. Watch out for these.

Using High Direct Heat

Direct high heat burns the skin before the inside cooks. Always use indirect heat for baking. Save direct heat for finishing and charring at the end.

Skipping The Pricking Step

Potatoes hold a lot of moisture. Without vent holes, that steam builds pressure. The result is a split, messy potato and a dirty grill.

Not Preheating The Grill

A cold grill stretches the cook time and dries out the potato. Give your grill a full ten minutes to reach temperature.

Opening The Lid Too Often

Each peek drops the internal heat. Resist the urge. Check every 15 minutes at most.

Tips For Better Results

  • Pick potatoes that are all the same size so they finish together.
  • Rub the skin with bacon grease instead of oil for extra flavor.
  • Add a chunk of wood to charcoal for a deeper smoke taste.
  • Cook extra potatoes. They reheat well in the oven the next day.
  • Use a meat thermometer if you want precision. Aim for 210 degrees Fahrenheit inside.

Final Thoughts

Grilling baked potatoes is an easy skill once you know the basics. Use medium heat, indirect placement, and a little patience. The skin gets crispy and smoky while the inside stays light and fluffy.

Try both the foil and unwrapped methods to see which you prefer. Many people start with foil and switch to unwrapped once they get comfortable. Either way, you end up with a side dish that pairs with almost any grilled main.

So next time you fire up the grill, throw a few potatoes on too. They need almost no attention, and they taste far better than anything from the oven.

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