Cook Baked Potatoes on the Grill
How to Cook Perfect Baked Potatoes on the Grill: A Chef’s Complete Guide
As a professional chef with years of experience working with flame and flavor, I can assure you—grilling baked potatoes is one of the simplest, yet most satisfying ways to enjoy this humble vegetable. In this comprehensive guide, I’ll walk you through everything you need to know to master the art of perfect grilled baked potatoes. From whole to sliced, spicy to diet-friendly, and across various cooking methods, let’s dive into this versatile dish.
- Why Choose Grilled Baked Potatoes?
- Ingredients and Preparation for Whole Baked Potatoes
- Grilling Temperatures and Time
- Caloric Content of Grilled Baked Potatoes
- How to Make a Diet-Friendly Version
- First Course Dishes Featuring Grilled Baked Potatoes
- Main Course Dishes Using Grilled Potatoes
- Cooking Baked Potatoes in Other Appliances
- My Tips for Perfect Grilled Potatoes
- Storing and Reheating Grilled Potatoes
- 15 FAQ About Grilled Baked Potatoes (From My Chef’s Experience)
Why Choose Grilled Baked Potatoes?
Baked potatoes on the grill bring out a smoky aroma and a fluffy interior that’s hard to achieve with oven baking alone. Grilling also allows for a crispy skin and subtle char that elevates the overall flavor.
Ingredients and Preparation for Whole Baked Potatoes
Basic Ingredients
- 4 medium Russet potatoes (best for baking)
- 2 tbsp olive oil
- Coarse sea salt
- Optional: garlic powder, black pepper, rosemary
Step-by-Step Preparation
- Wash and scrub the potatoes thoroughly.
- Pat dry and prick each potato a few times with a fork.
- Rub each with olive oil and sprinkle with salt and spices of your choice.
- Wrap tightly in aluminum foil.
Grilling Temperatures and Time
Whole Potatoes on the Grill
- Temperature: Medium heat (375°F / 190°C)
- Cooking time: 45 to 60 minutes
- Turn the potatoes every 15–20 minutes to ensure even cooking.
Halved or Sliced Potatoes
- Temperature: Medium-high heat (400°F / 200°C)
- Cooking time: 25 to 30 minutes
- Place cut-side down on grill grates for crisp texture.
Seasonings and Flavor Variations
Classic Seasoning
- Salt, pepper, garlic powder, olive oil
Spicy Kick
- Paprika, chili powder, cayenne pepper, smoked salt
Herbed Delight
- Fresh thyme, rosemary, parsley, chive butter
Cheesy Option
- After grilling, split open and add shredded cheddar, sour cream, and chives
Caloric Content of Grilled Baked Potatoes
| Preparation Style | Calories (Per Serving) |
| Plain baked (medium) | 160 kcal |
| With olive oil and salt | 220 kcal |
| With cheese and sour cream | 320 kcal |
| Diet version (light oil spray) | 170 kcal |
How to Make a Diet-Friendly Version
Choose smaller potatoes, use a light mist of oil spray, and avoid heavy toppings. I often pair them with plain Greek yogurt or low-fat cottage cheese as a topping for extra protein without added fat. Fresh herbs add flavor without calories.
First Course Dishes Featuring Grilled Baked Potatoes
Potato Soup with Grilled Flavor
I roast the potatoes, then blend with sautéed onions, garlic, and vegetable broth for a smoky potato soup. Garnish with a dollop of Greek yogurt and green onions.
Potato Salad Upgrade
Grilled potato chunks, red onions, and a mustard vinaigrette create a warm grilled potato salad that serves well as an appetizer or side dish.
Main Course Dishes Using Grilled Potatoes
Stuffed Baked Potatoes
Once grilled, slice open the potatoes and fill with sautéed mushrooms, spinach, and cheese, then place back on the grill for 10 minutes to melt.
Potato & Grilled Meat Skewers
Chop grilled potatoes and thread with sausage or beef cubes and bell peppers for a hearty main dish.
Cooking Baked Potatoes in Other Appliances
Microwave
- Wash, pierce, and microwave for 8–10 minutes, turning halfway.
- Finish on the grill for 10 minutes for texture.
Slow Cooker
- Wrap seasoned potatoes in foil.
- Cook on LOW for 6–8 hours.
- Finish on grill for 5–10 minutes for crispiness.
Multicooker (e.g., Instant Pot)
- Pressure cook on HIGH for 14 minutes.
- Quick release steam and transfer to grill to crisp the skin.
Skillet
- Slice par-cooked potatoes and sear with butter and herbs until golden.
Oven Method
- Bake at 400°F for 50 minutes.
- Broil for final 5 minutes for crisp skin.
Clay Pots or Ceramic Dishes
- Place foil-wrapped potatoes in pot with lid.
- Bake at 375°F for 1 hour for even, slow roasting.
My Tips for Perfect Grilled Potatoes
- Always use Russet or Yukon Gold for the best texture.
- Let potatoes rest 5 minutes before serving for fluffier insides.
- Double-wrap if cooking over direct flame to prevent burning.
Storing and Reheating Grilled Potatoes
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on grill for 10 minutes or in the oven at 375°F for 15 minutes. Avoid microwaving as it softens the crispy skin.
15 FAQ About Grilled Baked Potatoes (From My Chef’s Experience)
Should I boil potatoes before grilling them?
I sometimes parboil them for 10 minutes to speed up grilling, especially if I’m short on time. It also ensures they cook through evenly.
Can I grill sweet potatoes the same way?
Yes, I’ve tried it many times. Sweet potatoes need slightly less time—about 35–40 minutes—and benefit from a touch of cinnamon or smoked paprika.
How do I know when the potatoes are done?
I always test with a skewer or knife—if it slides in smoothly, they’re ready. Internal temp should hit around 210°F (98°C).
Can I use butter instead of oil?
You can, but I prefer adding butter after grilling to prevent burning during cooking.
How do I make the skin crispier?
I skip foil during the last 10 minutes or use a grilling basket to expose the skin directly to the heat.
What if I don’t have foil?
No problem—I’ve grilled potatoes directly on the rack or in a cast iron pan. Just brush them with more oil to prevent drying out.
Can I freeze grilled baked potatoes?
Yes, but I recommend wrapping them tightly in plastic wrap and foil. Reheat in the oven or on the grill for best texture.
Which potatoes are best?
From experience, Russets are ideal due to their high starch content—they yield that perfect fluffy interior.
Can I cook them with meat on the same grill?
Definitely—I often tuck them on the upper rack while grilling steak or chicken below. They soak up some great flavor.
How do I add smoke flavor?
I place wood chips (like mesquite or hickory) in a foil pouch near the heat source—this adds a beautiful smoky aroma.
Can I cook them in advance?
Yes, I often pre-grill them, refrigerate, and then reheat for service. Just brush with a bit of oil before reheating.
How do I prevent burning?
Keep the grill at medium heat and rotate the potatoes every 15 minutes. Avoid putting them over direct flames.
Should I salt before or after grilling?
I salt before to season the skin, but I sometimes sprinkle flaky salt on top after grilling for added crunch.
What toppings work best?
In my kitchen, I love offering options: sour cream, bacon bits, grilled veggies, cheeses, even chili. It’s a crowd-pleaser.
Can I cook them in foil with veggies?
Absolutely! I often add onions, bell peppers, or garlic cloves into the foil packet. It turns into a whole meal.
