Grilled Baked Potatoes are a simple yet incredibly flavorful twist on the classic baked potato. By combining the tender, fluffy inside of a traditionally baked potato with the smoky, crispy charm of the grill, you get the best of both worlds. This method infuses each bite with that irresistible grilled flavor while keeping the inside perfectly soft and steamy. Whether you’re firing up the grill for a summer cookout or just looking to add some variety to your dinner sides, grilled baked potatoes are a must-try.

Not only are they delicious, but they’re also incredibly easy to make. With just a few basic ingredients and minimal prep, you can toss them on the grill alongside your main course and let the heat do all the work. Plus, they’re totally customizable—dress them up with butter, sour cream, cheese, chives, or anything else your heart desires. Whether served with grilled meats, vegetarian dishes, or as the star of the show, grilled baked potatoes offer a hearty and satisfying option that everyone will love. Once you try this method, you may never go back to oven-baked again.

Why You’ll Love This Recipe

Smoky Flavor with Crispy Skin – Grilling gives the potato skin a deliciously crisp texture and subtle charred flavor.
Easy and Hands-Off – Minimal prep and the grill does most of the work.
Perfect Side Dish – Pairs well with virtually any grilled or roasted main.
Endlessly Customizable – Load them up with your favorite toppings or keep it classic.
Great for Cookouts – A crowd-pleasing, no-fuss side perfect for barbecues and outdoor meals.

Ingredients

Russet potatoes
Olive oil or melted butter
Salt
Black pepper
Garlic powder (optional)
Aluminum foil
Toppings (sour cream, cheese, chives, bacon, etc.)

Variations

Herbed Garlic Potatoes: Rub with olive oil and a mix of garlic powder, rosemary, and thyme before wrapping in foil.
Cheesy Loaded Potatoes: Add shredded cheese, bacon bits, and sour cream after grilling.
Spicy Style: Sprinkle with smoked paprika or chili flakes for a little heat.
Sweet Potatoes: Swap in sweet potatoes for a naturally sweet and creamy alternative.
No-Foil Crispy Skin: Grill directly without foil for ultra-crispy skin and deeper smoky flavor.

How to Make the Recipe

Step 1: Prep the Potatoes

Scrub the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork.

Step 2: Season

Rub the potatoes with olive oil or melted butter, then sprinkle with salt and pepper. Add garlic powder or herbs if desired.

Step 3: Wrap in Foil

Wrap each potato individually in aluminum foil to help them cook evenly and stay moist inside.

Step 4: Grill

Place the wrapped potatoes directly on the grill grates over medium-high heat. Close the lid and cook for 45–60 minutes, turning occasionally.

Step 5: Check for Doneness

Potatoes are ready when a fork easily pierces through the center. You can also gently squeeze (with tongs!) to feel for softness.

Step 6: Serve

Carefully unwrap the foil and let cool slightly. Slice open and add your favorite toppings.

Tips for Making the Recipe

Choose medium to large Russet potatoes—they have the best texture for baking.
Wrapping in foil helps keep the inside fluffy while the grill crisps the outside.
If you like extra-crispy skin, unwrap the foil for the last 10 minutes of grilling.
Rotate the potatoes occasionally to avoid burning spots.
Don’t skip piercing the potatoes—it allows steam to escape and prevents splitting.

How to Serve

Classic style with butter, sour cream, salt, and pepper.
Loaded with cheddar cheese, bacon, and green onions.
As a base for grilled veggies, pulled pork, or chili.
With a drizzle of ranch or hot sauce for a flavor boost.
Alongside grilled steaks, burgers, or BBQ chicken.

Make Ahead and Storage

Storing Leftovers

Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze grilled baked potatoes! Let them cool, wrap in foil or freezer wrap, and freeze for up to 3 months.

Reheating

Reheat in the oven at 375°F for about 15–20 minutes, or microwave on high for 2–3 minutes until warmed through. For crispier skin, reheat unwrapped in the oven or on the grill.

FAQs

1. What type of potato is best for grilling?

Russet potatoes are ideal because of their fluffy interior and sturdy skin.

2. Do I need to boil the potatoes first?

No, grilling them from raw works perfectly and gives the best texture.

3. Can I grill them without foil?

Yes, for crispier skin, grill them directly, but monitor closely to avoid burning.

4. How do I know when they’re done?

A fork should easily pierce through the center, or the potato should feel soft when squeezed with tongs.

5. Can I prep them ahead of time?

Yes, you can oil and season them in advance. Store wrapped in the fridge until ready to grill.

6. What toppings go well?

Butter, sour cream, cheese, bacon, chives, salsa, ranch, or even BBQ sauce work great.

7. How long does it take to grill a baked potato?

About 45–60 minutes over medium heat, depending on size.

8. Can I cook them on a gas or charcoal grill?

Yes, both work well. Just aim for medium to medium-high indirect heat.

9. Do I need to flip the potatoes?

Yes, rotate them every 15–20 minutes for even cooking.

10. Can I use sweet potatoes?

Absolutely—they grill beautifully and offer a naturally sweet flavor.

Conclusion

Grilled Baked Potatoes are the ultimate side dish—simple, flavorful, and incredibly versatile. Whether you’re cooking for a backyard barbecue or just spicing up your weeknight meal, these potatoes deliver every time. With a crispy, smoky skin and fluffy interior, they pair with anything from steak to grilled veggies, and they’re endlessly customizable with your favorite toppings. Once you try them, you’ll find yourself grilling potatoes all year round. Give them a place on your next menu and enjoy a smoky twist on a classic favorite.